Oreos+Cake+Frosting OH, MY!

Oreo Cupcakes with Dark Chocolate Buttercream Frosting

from The Cupcake Doctor


  • 24 paper liners
  • 42 oreo cookies
  • 1 package (18.25 ounces) plain white cake mix
  • 1 c. sour cream (or greek yogurt!)
  • 1/2 c. vegetable oil
  • 3 large eggs
  • 1 t. vanilla

The Best Chocolate Buttercream Frosting

from joy the baker

  • makes enough to frost 24 cupcakes or one 8-inch layer cake
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/2 cup unsweetened cocoa powder – -I used dark… super, super rich!!
  • 1/2 teaspoon salt
  • 2 1/4 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 1/2 cup heavy cream
  • 1/3 cup Ovaltine – – I used Nesquick…don’t ask why I had Nesquick in my pantry:)

Preheat oven to 350 degrees. Line 24 cupcakes with paper liners. Count out 24 Oreos and place n one WHOLE Oreo in each of the cupcake liners. Set aside.

What a great start!! Place the remaining 18 Oreos between sheets or waxed paper or in a large Ziploc bag. Crush by rolling them with a rolling pin or your hands – old school! Set aside.

Place cake mix, sour cream or greek yogurt, vegetable oil, eggs and vanilla in a large mixing bowl.  Blend with an electric mixer on low-speed for 30 seconds. Scrape sides and beat for 1 1/2 minutes more on medium speed.

Add crushed Oreos into the batter! (The recipe said 1 1/2 c, but I just added them all.) Fold them in gently. Keep some aside if you want to put them on top of the finished cupcakes!

Use 1/4 c. measuring cup to scoop into liners, filling it 3/4 of the way full. These cupcakes don’t puff up much, so feel free to fill them up!! Remove empty liners if there are any.

Bake the muffins until they are lightly golden and spring back when lightly pressed with your finger, about 18-20 minutes.

Remove the pans from the oven and place them on wire racks to cool for 5 minutes.

Run a plastic knife around the edges of the cupcake, lift them up from the bottoms of the cups using the end of the knife and pick them out of the cups carefully with your fingers.  Place on wire rack to cool.

Meanwhile, make frosting!

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar.

Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.

In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  You may not need the full amount of Ovaltine and cream.  Spread or pipe onto cupcakes.

Decorate as desired. I used white nonpareils and added some crushed Oreos too.

I liked the look of the sprinkles better.

Although I do think the crushed cookies would be super fun with vanilla frosting!

But man… these guys are just about PERFECT the way they are.

The only problem?

You have to open your mouth real wide in order to get cookie, cake and frosting in each bite. It takes skill:)

And you can either pack them up to practice with some friends…

Or keep them all to yourself.

This is my favorite cupcake recipe yet!!

Store in a cake saver at room temperature for 3 days or in airtight container in the refrigerator for 1 week.


About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , , , , , . Bookmark the permalink.

15 Responses to Oreos+Cake+Frosting OH, MY!

  1. Curry Winters says:

    im sorry i said i wouldnt want to eat these. I TAKE IT BACK!!!!

  2. Pat says:

    Hey, you can bring these for our birthday dinner if you want :)

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  6. Kristin Lewis says:

    oh man. i need one of these now. so good. this was the cupcake that got icing on my nose because it was a gigantic cupcake.

  7. Pat says:

    These were the best cupcakes I have ever had. :)

    Love Kimbo

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  9. Christy Connell says:

    I just made these (again) but I used mini oreos and made mini cupcakes which were a lot easier to eat. Just thought I’d share that idea. :)

  10. Kate says:

    Do you think these would be good with colored store-bought decorator icing instead of the buttercream? Thinking of attempting to make cupcakes that look like Elmo for a certain soon-to-be three year old….and I haven’t tried making these yet. Elmo’s mouth will be half an Oreo. :)

    • jackielopina says:

      Kate that sounds adorable!!! My only caution with decorator frosting is it doesn’t harden in my experience (or at least it takes forever to.) I would imagine you would want the frosting to harden in the “Elmo fur” so it wouldn’t get messed up if it got nudged by a little finger or got messed up by being next to one another. You could always pipe store bought frosting! That would be sturdier and dry better. Let me know what you end up doing! Annie’s Eats made some drool worthy Sesame Street cupcakes I wanted to draw your attention to. http://www.annies-eats.com/2011/07/28/how-to-decorate-sesame-street-cupcakes/ Good luck!! :)

      • Kate says:

        Awesome, thanks! Now I’m thinking of using plain cupcakes for Elmo, but I still want to make these soon too. :) Good to know about the decorator frosting. Not that I know of any little fingers that might try to dip in it…

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