Oreo’s are the quintessential American Cookie and what could be better than a delicious Oreo-cookie cupcake with a cold glass of milk; a rich, chocolate fudge cupcake smothered in a cookies and cream frosting! These cupcakes are such a hit in our house. These are sort of my cheat, go-to cupcakes, when I need something quick, easy and delicious that the kids will love. We serve these at birthday parties and family gatherings to rave reviews. This recipe is also very easily adapted to a cake for larger events.

• 1 package chocolate fudge cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1/2 cup of vegetable oil
• 3 eggs
• 3/4 cup milk
• one oreo cookie per cupcake

FOR THE BUTTERCREAM

• 4 sticks salted butter – room temperature
• 1 tablespoon vanilla extract
• 2 pounds confectioner’s sugar (powdered sugar, 10x)
• 1/2 cup of milk
• 1/2 cup of crushed Oreo cookies with the cream removed (about 8)

Instructions:

1. Preheat oven to 350°F.  line cupcake pan with paper liners.
2. In a large bowl, mix together the cake, pudding mixes, sour cream, oil, beaten eggs and milk.
3. place an Oreo cookie in the bottom of each cupcake and add cupcake mixture on top until 2/3 full.
4. Bake for 18-22 minutes, or until top is springy to the touch.
5. Cool cupcakes thoroughly before removing from pan and place on a wire wrack to fully cool before icing.

Buttercream: 

1. Cream the butter in the bowl of an electric or stand mixer.
2. Add vanilla extract then slowly being 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 milk, and beat for 5 minutes at high speed) 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!