Oreo Cupcakes

Watch the video on You Tube!  How to Make Oreo Cupcakes

The picture above is the first time I made Oreo cupcakes.  They were so delicious, that when I even mention their name to people who have had them before, they start asking, “So, when are you going to make those again?”  I’ve definitely made this flavor more than any other flavor…and if you taste one, you’ll know why.  It seemed like every time I tried to make an Oreo cupcake, it just wasn’t exactly what I was looking for, like something was always missing.  So, the experimentation began.

After a few rounds of making these, I wanted to tweak the recipe a little bit.  While I was grocery shopping at a different store than usual, I was browsing through the pudding flavors.  There it was.  It was almost like it stood out with a bright shining light behind it, topped with a halo.  I wasn’t sure exactly what I was going to use it in next, but I grabbed it, knowing that it would definitely fit somewhere into at least one of my concoctions!

So, here it is…the latest revision on my most popular cupcake.  When I smelled the batter after mixing it up, I knew that this was it…the final tweaking of this recipe.  Imagine biting into a cupcake that has a flavor combination of chocolate and Oreo, and then realizing that there’s an entire Oreo inside the cupcake that you’re also biting into…topping with a vanilla buttercream icing with Oreo crumbs, then on top of that, a mini Oreo.  I really wonder if it could possibly get better than this.  If so, I’m all ears…but in the meantime, excuse me while I gobble down one of these glorious cupcakes.  Well, maybe two.

Oreo Cupcakes Recipe:

1 box Duncan Hines dark chocolate cake mix

1 small box instant chocolate pudding mix

1 cup oil

1/2 cup water

4 eggs

8 oz. sour cream

1 package regular oreos

1 package mini oreos

Mix ingredients for cake batter on medium speed for 2-4 minutes, until blended well.  Distribute batter using an ice cream scoop in cupcake liners of muffin pan.  Dip an Oreo in milk, press in batter and covered completely.  Bake at 350 degrees for about 24-25 minutes.

After cupcakes have cooled, mix buttercream icing with vanilla icing and Oreo crumbs, and pipe on top of cupcakes.  Place a mini oreo on top of each cupcake.

Vanilla Oreo Buttercream Icing:

1 lb powdered sugar (4 cups)

1 stick butter, softened

1/4 cup water

1 teaspoon vanilla

3-6 Oreos, crushed into crumbs (I used an electric food chopper)

Combine all ingredients and beat at medium speed for 5-7 minutes.

*Add 7 oz. marshmallow creme to icing, then put on cupcakes.

This is the standard cupcake pan that I use.


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0 thoughts on “Oreo Cupcakes

  1. This is truly an awesome recipe!! I did come up with 1 thing to make the preparation just a tad easier. I used 1 tablespoon of batter in each cupcake holder then placed the milk dipped oreo on top of that tablespoon of batter then I used the ice cream scoop to fill the cupcake holder it made it so much easier!!!

  2. Hi, I’ve been watching a lot of videos on how to make Oreo Cupcakes, and I like your rendition the best, the question I have is because I come from Australia and don’t have certain products available here. With the Marshmallow Creme, can I use that marshmallow fluff? Is that the same kinda thing? And also, if we don’t sell dark chocolate cake mix, what do you suggest that I add to a regular choc cake mix to make it the same as dark?

    1. Yes, you can use the marshmallow fluff in the icing recipe. 😉 You can also use any kind of chocolate cake mix as long as it doesn’t already have the pudding mix in it, adding extra pudding mix on top of the mixes that already have it changes the consistency of the cupcake. Hope this helps! 🙂

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