Oreo Cupcakes

Name: Oreo Cupcakes
Prep time: 20 min
Total time: 22 min
Yield: 1 serving
Ingredients: 1 package devil's food cake mix; 1 5.9 ounce package instant chocolate pudding mix; 1 cup sour cream; 1 cup vegetable oil; 4 eggs; ½ cup warm water; 2 cups semisweet chocolate chips; 1 stick salted butter - room temperature; 1 stick unsalted butter - room temperature; 1 cup shortening; 1 tablespoon clear vanilla extract; 2 pounds confectioner's sugar; 4-6 tablespoons very cold milk; 8 crushed Oreo cookies with the cream removed before crushing

User Reviews

4.8

15 reviews

Excellent

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

Oreo Cupcakes

Iris Warren

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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 package devil's food cake mix
1 5.9 ounce package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips I used miniature

For the Buttercream

1 stick salted butter - room temperature
1 stick unsalted butter - room temperature
1 cup shortening
1 tablespoon clear vanilla extract
2 pounds confectioner's sugar powdered sugar, 10x
4-6 tablespoons very cold milk I used 5 TBS
8 crushed Oreo cookies with the cream removed before crushing

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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.