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Oreo Cupcakes
4.8 from 15 votes

Oreo Cupcakes

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Additional Time
2 mins
Total Time
22 mins
Course: Cake

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
    Cup of Yum
  1. Preheat oven to 350°F. Spray muffin tins with nonstick cooking spray or line with paper liners.
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
  3. Stir in the chocolate chips and pour batter into prepared muffin wells.
  4. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  5. Cool cupcakes thoroughly in pan at least an hour and a half before removing.
For the Buttercream
  1. Cream the butter and shortening in the bowl of an electric or stand mixer.
  2. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition.
  3. 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.
  4. Fold in the Oreo cookie crumbs.
  5. Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.