This Oreo cupcake recipe calls for some major chunks. Take a huge bite out of the creation today!
Who here wants a really great Oreo Cupcake??
*All hands raised!*
I’m absolutely crazy about Oreos. One of my very first desserts as a blogger was an Oreo cake that called for 108 Oreos! Seriously. I’m nuts over these cookies. So when I saw this Cookies and Cream fudge, I was drooled over it for weeks and knew I’d have to make another major Oreo treat very, very soon.
Here’s my philosophy about Oreo treats: the chunkier, the better. I cringe when I see cakes and cupcakes claiming to be "Cookies and Cream," with a sprinkling of tiny crumbs. It’s just so wrong.
Oreo cookies were meant to be enjoyed in big pieces. You should get a big chocolate and cream filled bite when you crunch into one!
That’s why I made these cupcakes the way I did: with an entire Oreo layer on the bottom of a chocolate chocolate chip cupcake, smothered in a decadent butter cream with big chunks of Oreos mixed in – and a few more big chunks on the top.
This, my friends, is an Oreo Cupcake with character. There are no teeny, tiny crumbs here. It’s not messing around. This is a cupcake for the big kids.
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Oreo Cupcake Recipe
Ingredients
- 55 oreos (Oreos divided
- 1 box Devil’s Food Cake Mix
- 1 small package Instant Chocolate Fudge Pudding Mix
- 1 cup Sour Cream
- 1 cup Vegetable Oil
- 4 Egg
- 1/2 cup Milk
- 1 teaspoon Pure Vanilla Extract
- 2 cups Chocolate Chips
- 1/2 cup Butter room temperature
- 1/2 cup Shortening
- 4 sifted cups Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 2-3 tablespoons Milk
Instructions
- Preheat the oven to 350°F.
- Line 24 muffin tin cups and place an Oreo in each one.
- Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, milk, and vanilla extract together in a large bowl, mixing until just combined.
- Add chocolate chips and mix again, until well distributed.
- Scoop cake batter over the Oreos, only filling each cup to be about 2/3 of the way full.
- Bake for 20 minutes.
- Meanwhile, use a stand mixer to whisk together the butter and shortening. Add the powdered sugar and milk, alternating 1 cup of powdered sugar with 1 tablespoon of milk and whisking in between each addition until smooth. Whisk in the vanilla.
- Hand crumble 15 Oreos into the butter cream. Use a spatula to mix in well.
- Once the cupcakes have cooled, spread the Oreo butter cream on top. Crumble another Oreo on top of the butter cream (you could easily spread one Oreo over two cupcakes).