Eggless Oreo Cupcake Recipe

Learn how to make different Recipe with chef Meghna.

    40 Mins
    Chef Meghna
    2-3 People


Dry Ingredients-
100 gm Maida (plain flour)
1 tsp Baking powder
1 tsp Baking soda
50 gm Coco Powder

Wet Ingredients -
200 gm Condensed Milk
80 gm Butter - on room temperature
100 ml Milk

Cup cake Icing -
5-6 OREO biscuits crushed (after removing cream)
2 cup whipped cream


In a bowl take all the dry ingredients.
Mix well.
In another bowl, take 200 gm Condensed Milk
Add 80 gm butter at room temperature.
Beat it with a hand beater.
Add 100 ml Milk
Mix it well. Make sure no lumps left.
Now add the dry ingredients to wet ingredients.
Mix it well.
Pre-heat oven @ 180 degree for 10 minutes.
Baking time 12-15 minutes.
We are making large size cup cake, 
so we will get 6-7 cup cakes.
Fill the cup cake moulds with cupcake mixture.
Time to prepare Oreo Icing.
Take 2 cup whip cream. Beat it well.
Take crush of Oreo biscuit.
Crush should be prepared by removing the cream and crushing the Oreo biscuits in mixie to get powder consistency.
Add the Oreo powder in the whipped cream.
Be gentle, when you mix.
Icing is ready.
Time to take Cup cake out of the oven.
Now let it cool down for 1 hour.
Fill the whipped cream into the piping bag.
Make sure there is no air left in the piping bag.
While icing the cup cake, start from outer side and come all the way inside.
Topple with Oreo biscuits.

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