Decadent Oreo Cookies and Cream Cupcakes
Indulge in these sumptuous Oreo Cookies and Cream Cupcakes, a delightful fusion of rich chocolate and creamy frosting that will satisfy any sweet tooth. Perfect for celebrations or just because, these cupcakes feature a hidden layer of Oreo goodness at the bottom and are topped with luscious frosting mixed with crumbled Oreos. Easy to prepare with the convenience of a Betty Crocker Super Moist cake mix, these cupcakes can be customized with seasonal Oreo flavors like mint or gingerbread for a festive twist. A crowd-pleaser for cookie lovers and cupcake enthusiasts alike!
24
Servings
180
Calories
6
Ingredients
Ingredients
Oreo cookies
1 package (20 ounces) (Crushed and halved)
Betty Crocker vanilla cake mix
1 package (18 1/4 ounces) (Standard cake mix, no preparation needed)
Sour cream
1 cup (No preparation needed)
Vegetable oil
1/2 cup (No preparation needed)
Large eggs
3 (Beaten)
Pure vanilla extract
1 teaspoon (No preparation needed)
Instructions
1
Preheat your oven to 350°F (175°C) and line 24 cupcake cups with paper liners.
2
Take 12 Oreos, split them in half with the cream side facing up, and place the halves at the bottom of each cupcake liner.
3
In a sealed zipper-lock bag, crush the remaining Oreos using a rolling pin, ensuring you have about 1 1/2 cups for the batter and frosting. Set these aside.
4
In a large mixing bowl, blend together the sour cream, vegetable oil, beaten eggs, and vanilla extract until smooth. Gradually add the cake mix according to package directions and fold until fully incorporated.
5
Carefully fold in 1 1/2 cups of the crushed Oreos into the batter until they are evenly distributed.
6
Fill each cupcake liner about 3/4 full with the batter. Place the cupcake pans in the preheated oven.
7
Bake for 18 to 20 minutes, or until the cupcakes are lightly golden. Once done, allow them to cool in the pans for 5 minutes before transferring to a wire rack to cool completely (about 15 minutes).
8
For the frosting, either use a packaged 16 oz can of vanilla frosting or make your own. If using homemade, soften it and fold in the remaining Oreo crumbs to your desired level of crunchiness. Reserve some for garnish.
9
Once the cupcakes are cooled, generously frost each one with the Oreo-infused frosting and sprinkle with the reserved crushed Oreos for an extra touch. Enjoy your delicious cupcakes!
Nutrition Information
8g
Fat
28g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Oreo Cookies and Cream Cupcakes?
These cupcakes are a delightful fusion of rich chocolate and creamy frosting featuring a hidden layer of Oreo goodness at the bottom and a frosting mixed with crumbled Oreos.
How many servings does this recipe provide?
This recipe makes 24 cupcakes.
What temperature should the oven be preheated to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How many Oreo cookies are required for this recipe?
A 20-ounce package of Oreo cookies is needed.
What is the first step in assembling the cupcakes?
Line 24 cupcake cups with paper liners and place a half-Oreo with the cream side up at the bottom of each liner.
How should I crush the Oreos for the batter and frosting?
Place the remaining Oreos in a sealed zipper-lock bag and crush them using a rolling pin until you have about 1.5 cups.
What kind of cake mix is used in this recipe?
A 18.25-ounce package of Betty Crocker vanilla cake mix is recommended.
What wet ingredients are mixed with the cake mix?
The recipe uses sour cream, vegetable oil, beaten eggs, and pure vanilla extract.
How much sour cream is needed?
One cup of sour cream is required.
How many eggs are used?
The recipe calls for three large beaten eggs.
How full should I fill the cupcake liners with batter?
Fill each cupcake liner about three-quarters full with the batter.
What is the recommended baking time?
Bake the cupcakes for 18 to 20 minutes.
How do I know when the cupcakes are finished baking?
The cupcakes are done when they are lightly golden.
How long should the cupcakes cool in the pans?
Allow them to cool in the pans for 5 minutes before moving them.
What is the total cooling time on a wire rack?
The cupcakes should cool completely on a wire rack for about 15 minutes.
What type of frosting is suggested?
You can use a 16-ounce can of packaged vanilla frosting or your own homemade frosting.
How is the frosting prepared?
Fold the remaining Oreo crumbs into softened frosting until you reach your desired level of crunchiness.
Can I customize these cupcakes for different seasons?
Yes, you can use seasonal Oreo flavors like mint or gingerbread for a festive twist.
How many calories are in one cupcake?
Each cupcake contains approximately 180 calories.
What is the fat content per cupcake?
There are 8 grams of fat per serving.
How many carbohydrates are in a serving?
Each cupcake has 28 grams of carbohydrates.
How much protein is in one cupcake?
There are 2 grams of protein per cupcake.
Is this recipe considered family-friendly?
Yes, it is described as a crowd-pleaser for cookie lovers and a family-friendly sweet treat.
How much vegetable oil is required?
The recipe calls for 1/2 cup of vegetable oil.
How much vanilla extract should I add?
Use one teaspoon of pure vanilla extract.
What is used as a garnish for the cupcakes?
The cupcakes are garnished with reserved crushed Oreos sprinkled on top.
What category of food does this recipe fall under?
This recipe is categorized as a dessert.
How many ingredients are in this recipe total?
There are 6 primary ingredients listed for this recipe.
Do I need any special tools to crush the cookies?
A simple zipper-lock bag and a rolling pin are sufficient for crushing the cookies.
Is there a specific brand of cake mix mentioned?
The recipe specifically mentions Betty Crocker Super Moist cake mix.