Name: Oreo Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 1 h 7 min
Yield: 24 cupcakes
Ingredients: 1 (15oz.) box chocolate cake mix; 1 (3.4oz.) box instant chocolate fudge pudding mix; ½ cup sour cream; ¾ cup vegetable oil; ½ cup whole milk; 3 large eggs; 1 teaspoon vanilla extract; ½ teaspoon salt; 24 Oreos; 2 cups heavy cream; ½ cup powdered sugar; ⅓ cup instant chocolate fudge pudding mix; 2 cups crushed Oreos; 24 Oreos; 2 Cookies & Cream Chocolate bars

Oreo Cupcakes start with doctoring up a boxed chocolate cake mix and, from there, are loaded with Oreos from the bottom to the top! These rich, Oreo-filled cupcakes will have everyone rushing to grab one… or two!

Close up of Oreo Cupcakes on a wire rack on a blue napkin.

A Dessert For Oreo Lovers

These Oreo Cupcakes guarantee a mouthful of Oreos in every single bite! Each cupcake has a full-sized Oreo baked into the bottom, then covered in sweet chocolate frosting.

But it doesn’t stop there! Once frosted, the cupcakes get rolled in crushed Oreos and are finished off with an Oreo on top, along with a piece of cookies n cream bar!

Sounds heavenly, right? Believe me, if you are or know someone who loves Oreos, trying these cupcakes is an absolute must! I mean, they won’t disappoint you even if you aren’t as obsessed with Oreos as I am.

Everyone will be giddy once they eye these cupcakes on the dessert table! Hurry, they won’t last long!

Oreo Cupcake Ingredients

The base of these Oreo Cupcakes is a boxed chocolate cake mix and a box of instant chocolate fudge pudding mix. From there, the two combine and get doctored up using sour cream, vegetable oil, whole milk, eggs, vanilla, salt, and Oreos.

The doctoring up of boxed mixes results in super moist, rich, chocolaty cupcakes! If you haven’t tried this technique before, I assure you that after one bite, you’ll fall in love with it!

For the frosting, you’ll need heavy cream, powdered sugar, and instant chocolate fudge pudding mix. Once frosted, you’ll really dress these cupcakes up using crushed Oreos, Oreos, and pieces of a cookies & cream bar!

Ingredients to make oreo Cupcakes on a white table.

How To Make Oreo Cupcakes

Mix all the cupcake ingredients in a large bowl or in a stand mixer fitted with a paddle attachment.
Place one Oreo in the bottom of each cupcake liner.
Scoop batter onto the tops of each Oreo in the cupcake liners, then bake the cupcakes. Once a toothpick inserted into the centers comes out clean, the cupcakes are done.
Beat together the frosting ingredients and then pipe the frosting onto the cupcakes once they’ve cooled completely.
Roll the tops of the frosted cupcakes in the crushed Oreos and then top with an Oreo and a piece of cookies ‘n cream chocolate bar.

These were the best cupcakes! They tasted like they were from a bakery. This will be a go to recipe for me. – Lyn

Close up photo of an Oreo Cupcake with a bite taken out of it.

Storage Instructions For Oreo Cupcakes

Store these cupcakes in the refrigerator for up to 2 days; just keep in mind that the Oreos will soften! This just means you’ll have to eat them right up quickly, but I’m sure that won’t hurt anyone’s feelings!

Treat Yourself To Another Oreo Dessert Recipe:

Oreo Magic Bars – A rich, easy dessert that’s deliciously overflowing with fun mix-ins!
Oreo Chocolate Truffles – Perfectly moist, tender truffles that are easy to make!
Marshmallow Oreo Treats – This no bake treat is made with just three ingredients!
Delicious Dirt Cups – A fun dessert for kids that’s easily customized for holidays or parties!
Peppermint Oreo Balls – Delectable and indulgent dessert bites that have a minty twist!

Ingredients

24 cupcakes

Cupcakes

1 (15oz.) box chocolate cake mix
1 (3.4oz.) box instant chocolate fudge pudding mix (dry)
½ cup sour cream
¾ cup vegetable oil
½ cup whole milk
3 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
24 Oreos

Frosting:

2 cups heavy cream
½ cup powdered sugar
⅓ cup instant chocolate fudge pudding mix (dry)
2 cups crushed Oreos
24 Oreos (for topping)
2 Cookies & Cream Chocolate bars (divided for topping)

Steps

Preheat oven to 350°F and line a cupcake pan with liners and set aside.
In a large bowl or stand mixer fitted with a whisk attachment, mix together all ingredients for the cupcake batter.
Place one Oreo in each cupcake liner.
Use a medium cookie scoop to scoop 1½ scoops of batter on top of each Oreo each liner. About 3 tablespoons.
Bake the cupcakes for 20 to 22 minutes or until a cake tester comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
While cupcakes are cooling, beat together the heavy cream, powdered sugar, and pudding mix in a stand mixer fitted with a whisk attachment.
Place frosting in a piping bag and pipe a large mound onto the cupcakes.
Roll the tops of the frosted cupcakes in the crushed Oreos so they stick to the frosting then top with an Oreo and a piece of cookies ‘n cream chocolate bar.

Notes

Vanilla or chocolate frosting can be made depending on personal preference, just swap out chocolate for vanilla pudding mix or vice versa.
Because this is a whipped cream-based frosting, the cupcakes should be refrigerated within 2 hours of frosting.
It’s best to top with the Oreos just before serving so they don’t get too soggy.
Store in the fridge for up to 2 days but know that the Oreos will get soft.
A classic chocolate cake batter can also be used in this recipe if you have a favorite homemade kind.
Do not add any extract ingredients called for on the back of the cake mix box, just the ones listed here in the ingredients.

Nutrition

Calories334
Carbs30g
Protein3g
Fat23g
Saturated fat13g
Fiber1g
Sugar18g
Sodium248mg

Estimates per serving, when a serving size is listed.

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