Emoji Cupcakes
1 hr
Kids go absolutely wild for these — vanilla cupcakes topped with a swirl of chocolate buttercream that looks just like the poop emoji. Perfect for birthday parties or Halloween.
bakingcakemuffins
Crispy Oreo on the bottom, fluffy vanilla sponge in the middle, and a cloud of whipped mascarpone cream on top — these disappear fast at any gathering.
Instructions
- 1
Split the vanilla pod lengthwise and scrape out the seeds. Beat the butter, sugar, and vanilla seeds together until light and fluffy, then add the eggs one at a time.
- 2
Gently fold in the sifted flour and baking powder, then pour in the cream and mix the batter well.
- 3
Place paper cases in a muffin tin — if you don't have one, double up the cases so they hold their shape.
- 4
Drop one Oreo cookie into the bottom of each case, then divide the batter evenly between them.
- 5
Bake in the middle of the oven at 180 °C for 15–20 minutes. Let them cool completely.
- 6
Whip the cream, mascarpone, icing sugar, and vanilla seeds together in a mixer on low speed for about a minute, then increase to medium-high and whip for 3–4 minutes until the cream is light and soft. Don't overwhip or it'll split.
- 7
Crush the Oreo cookies and fold the crumbs into the cream. Spoon the cream into a piping bag and pipe it onto the cooled cupcakes. Scatter a little extra crushed Oreo on top to finish.
Per average serving
997
Calories
kcal
11.6
Protein
g
117.2
Carbs
g
51.7
Fat
g
4.1g
Fiber
62.2g
Sugar
577mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
997
Calories
kcal
11.6
Protein
g
117.2
Carbs
g
51.7
Fat
g
4.1g
Fiber
62.2g
Sugar
577mg
Sodium
Tips from the kitchen
- Add the eggs one at a time and let each one disappear into the butter mix before adding the next. Dump them in all at once and the batter can curdle, which leaves the sponge a bit dense.
- Don't fill the cases past two thirds. The Oreo sits in the bottom and the batter rises around it, so leave room or they'll overflow.
- Watch the clock from 15 minutes. Poke one with a toothpick and pull them when it comes out clean. Overbaked, these go dry fast because the cream on top can't fix that.
- Whip the mascarpone cream on low first, then move up to medium-high. Stop the second it holds a soft peak. Mascarpone splits if you push it, and grainy cream won't pipe nicely.
- Cupcakes need to be fully cold before you pipe. Even a little warmth melts the cream and you'll get sliding tops.
Ways to vary it
- Swap the Oreos in the cream for crushed Daim or chopped hazelnut chocolate if you want a different crunch folded through.
- A little espresso powder beaten into the mascarpone cream gives it a coffee note that plays well with the Oreo.
- Skip the cookie in the base for a cleaner vanilla cupcake and let the cream and crumbs on top do the Oreo work.
Storage & leftovers
These keep in the fridge for up to three days in a covered box, though the Oreo base softens a little after day one. The piped cream doesn't freeze well, but you can freeze the plain baked cupcakes for a month and pipe fresh cream once thawed. Bring them to room temperature before serving so the sponge isn't cold and firm.
What to serve with it
A cup of strong coffee or black tea cuts through the cream nicely. At a party, set them out next to a bowl of fresh berries for people who want something lighter alongside.
UC
By Untrained ChefPublished 7 May 2026 · Updated 11 July 2026
Related Recipes
Cupcakes with Mascarpone Frosting
1 hr
Vanilla cupcakes topped with colourful mascarpone frosting — perfect for a kids' birthday or whenever you want something a little festive.
cakemuffinsdessert
Halloween Cupcakes with Worm-Infested Graves
1 hr 20 min
Vanilla cupcakes topped with chocolate buttercream, grated chocolate, fondant gravestones, and gummy worms — the kids go absolutely wild for these at Halloween.
muffinsbakingdessert