Description
Delicious Oreo cupcakes made with doctored cake mix, topped with creamy Oreo buttercream frosting.
Ingredients
Scale
- 1 (15.25 oz) white cake mix
- ½ cup (60g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 (3.9 oz) box vanilla instant pudding mix (dry)
- 1 cup (242g) sour cream
- ½ cup (108g) vegetable oil
- 1 ¼ cup (302g) water
- 3 large eggs
- 2 ½ teaspoons (10g) vanilla extract
- Oreos, crushed (10 cookies for batter)
- Mini Oreos for topping (optional)
- 2 sticks (226g) unsalted butter, softened
- 6–7 cups (690-805g) confectioners sugar
- 2 teaspoons (8g) vanilla extract
- ¼ cup (60g) whole milk or cream
- ½ teaspoon (3g) salt
- Oreos, crushed (10 cookies for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- Crush 10 Oreos for the batter and set aside.
- Place paper cupcake liners into the wells of a cupcake pan to make 28 cupcakes.
- In a mixing bowl, combine the cake mix, all-purpose flour, sugar, and instant pudding mix. Whisk to blend evenly.
- Add sour cream, vegetable oil, water, eggs, and vanilla extract to the dry mixture. Mix on low speed for 30 seconds.
- Scrape down the sides and bottom of the bowl, then mix on medium speed for 2 minutes until well blended.
- Gently fold in the crushed Oreos into the batter.
- Spoon batter into the cupcake liners, filling each approximately ⅔ full.
- Bake at 350°F (175°C) for 18 minutes or until the cupcakes spring back when pressed or a toothpick comes out with a few moist crumbs.
- Remove cupcakes from the oven and transfer them to a cooling rack after 5 minutes.
- In a mixing bowl, cream the softened butter until smooth and blend in vanilla extract.
- Add half of the confectioners sugar and most of the milk. Mix until incorporated. Add the remaining sugar and milk, mixing for 3-4 minutes.
- Slow the mixer to low speed for 1-2 minutes to eliminate air pockets.
- Fold in the crushed Oreos into the buttercream.
- Spoon the frosting into a piping bag or apply directly onto cooled cupcakes. Optionally, top with mini Oreos.
Notes
- Make sure to use dry pudding mix for the batter.
- Adjust the frosting consistency with milk as needed.
- For an extra Oreo flavor, consider adding more crushed Oreos to the batter or frosting.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg