Death by Oreo Cupcakes

Oreos are the quintessential American cookie, and what could be better? A rich, chocolate fudge cupcake smothered in a cookies and cream frosting! Layer a cookie under the batter, add another on top for good measure, and all you’ll need is a cold glass of milk to wash it down. Death by Oreo Cupcakes are sure to be a hit for all ages. The cheat code when you need something quick, easy, and delicious is to use a cake mix.

Serve these at birthday parties, family gatherings, or that Galentine’s Day celebration with all your chocolate-loving friends. And because this recipe uses a boxed cake mix, these Oreo cupcakes are also very easy to adapt into a cake for larger events. Simply increase the bake time depending on the size of the pan. The instructions on the box can guide you accordingly.

Makes 24 cupcakes

Ingredients

Chocolate Fudge Cupcakes

• 1 package chocolate fudge cake mix
• 1 (5.9-ounce) package instant chocolate pudding mix
• 1 cup sour cream
• ½ cup vegetable oil
• 3 eggs
• ¾ cup milk
• 24 Oreos or other cream-filled chocolate cookies

Cookies and Cream Buttercream

• 4 sticks butter, room temperature
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 2 pounds powdered sugar
• ½ cup milk
• ½ cup of crushed Oreo cookies with the cream removed (about 8)

Instructions

Make the Oreo Cupcakes

1. Preheat oven to 350°F.  Line 2 cupcake pans with paper liners.
2. In a large bowl, mix together the cake, pudding mix, sour cream, oil, eggs, and milk until combined.
3. Place an Oreo cookie at the bottom of each cupcake liner, then add the cupcake mixture until it’s about ⅔ full.
4. Bake for 18 to 22 minutes or until the top is springy to the touch.
5. Cool cupcakes thoroughly before removing from the pan and placing on a wire rack to fully cool before icing.

Make the Cookies and Cream Buttercream

1. Cream the butter and salt in the bowl of a stand mixer.
2. Add the vanilla extract and then slowly begin adding in the powdered sugar, mixing thoroughly after each addition.
3. Add the milk and beat at high speed for 5 minutes until you reach the desired consistency.
4. Gently fold in the Oreo cookie crumbs.
5. Pipe the frosting on top of the cooled cupcakes and add an Oreo cookie for decoration!

ACD Staff

The staff of American Cake Decorating magazine is passionate about celebrating the artistry, innovation, and community of cake decorating. The ACD team is dedicated to educating and connecting decorators of all skill levels. With decades of combined experience in publishing, baking, cake design, and sugar artistry, the staff works closely with talented artists and educators from around the world to bring readers the best in cake decorating inspiration.