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chocolate oreo cupcake

GF Chocolate Oreo Cupcakes

  • Author: Elizabeth Buuck
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 1 hour
  • Yield: 18 Cupcakes 1x


Soft, moist, and rich GF chocolate cupcakes topped with fluffy and silky smooth GF Oreo Swiss Meringue Buttercream.



For the GF Chocolate Cupcakes

  • 8 TBSP Salted Butter, at room temperature
  • 1 C Granulated Sugar
  • 3/4 C Light Brown Sugar
  • 2 Lg Eggs, at room temperature
  • 1 tsp Pure Vanilla Extract
  • 2 C GF 1 to 1 Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 C Dark Cocoa Powder
  • 1 1/4 C Buttermilk, at room temperature

For the GF Oreo SMBC

  • 4 Egg Whites
  • 1 C Granulated Sugar
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • 1 1/2 C Unsalted Butter, at room temperature
  • 6 GF Oreo Cookies


For the GF Chocolate Cupcakes

  • Preheat the oven to 350 and line two cupcake pans with 18 total liners.
  • In a stand mixer with the paddle attachment, cream the butter and sugar for 3 minutes, until lightened in color and fluffy.
  • Add in the vanilla and eggs, mix to combine.
  • In a separate bowl, whisk together the GF flour, cocoa powder, baking soda, and salt.
  • Alternate adding the dry ingredients and the buttermilk into the mixer in 5 total additions, starting and ending with dry ingredients. Then, do a final mix with a rubber spatula to make sure everything is well incorporated.
  • Use a large ice cream scoop with a trigger to portion the cupcake batter into the pans. The liners should be 2/3 full.
  • Bake at 350 for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached. Let cool completely. 

For the GF Oreo SMBC

  • Place the bowl of a stand mixer over a saucepan filled with 2-3 inches of water, making sure the bottom of the mixer bowl isn’t touching the water.
  • Add the egg whites and sugar and heat until 165 degrees and sugar has dissolved. Test by rubbing it between your fingers. It should be completely smooth.
  • Then whip in the mixer using the whisk attachment until medium stiff peaks form and it comes to room temperature. About 10 minutes.
  • Switch to paddle attachment.
  • Add a pinch of salt, vanilla, and the Oreo cream centers, mix to combine.
  • Add butter 1 TBSP at a time, waiting until it’s incorporated before adding more. 
  • Once all butter is incorporated, continue mixing until thickened and silky smooth. If it starts to look curdled, just keep mixing and it will come together.
  • Stir in the crushed GF Oreo Cookies.
  • Place in piping bag with your favorite tip (I used Wilton 8B) and pipe buttercream onto cooled cupcakes.
  • Serve immediately, or keep on the counter for 2 days or up to a week in the fridge.

Keywords: gf oreo cupcakes, gluten free chocolate cupcakes, gluten free oreo desserts