Oreo Cupcakes
User Reviews
4.8
15 reviews
Excellent
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Prep Time
20 mins
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Additional Time
2 mins
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Total Time
22 mins
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Course
Cake
Oreo Cupcakes
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
For the Cupcakes
- 1 devil's food cake mix package
- 1 instant chocolate pudding mix 5.9 ounce package
- 1 cup sour cream
- 1 cup vegetable oil
- 4 egg
- ½ cup water warm
- 2 cups semisweet chocolate chips I used miniature
For the Buttercream
- 1 salted butter stick, room temperature
- 1 unsalted butter stick, room temperature
- 1 cup shortening
- 1 tablespoon vanilla extract clear
- 2 pounds confectioners sugar powdered sugar, 10x
- 4-6 tablespoons milk I used 5 TBS, very cold
- 8 Oreo cookies crushed, cream removed before crushing
Instructions
For the Cupcakes
- Preheat oven to 350°F. Spray muffin tins with nonstick cooking spray or line with paper liners.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
- Stir in the chocolate chips and pour batter into prepared muffin wells.
- Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cupcakes thoroughly in pan at least an hour and a half before removing.
For the Buttercream
- Cream the butter and shortening in the bowl of an electric or stand mixer.
- Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition.
- After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk, one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
- Fold in the Oreo cookie crumbs.
- Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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