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I don’t know about you, but Oreo cookies rank high on my list of fattening sweet treats. There is something about the crisp chocolate cookie sandwiched together with a yummy vanilla cream that makes me drool a little! In fact, I find it hard to even have them in the house. I truly love them, and the Golden variety too!

Back in November I made a chocolate bundt cake that was to die for (it is now my go to recipe for chocolate cake) – it is easy, moist and oh so chocolaty. I decided to pair this amazing cake with the Buttercream Dream frosting that I use on everything, except this time I would add in some crushed Oreo crumbs and top the cupcake with half an Oreo.

I figured this combination of sinful ingredients would make something yummy, but in my opinion these turned out amazing! Even though pictures are craptastic! If you have never tried this recipe for chocolate cake, please take my word for it or head over to allrecipes and peruse over a thousand positive reviews!

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Oreo Cupcakes

By: Jamie
4.80 from 5 ratings
Prep: 20 minutes
Additional Time: 2 minutes
Total: 22 minutes


For the Cupcakes

  • 1 package devil's food cake mix
  • 1 5.9 ounce package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • ½ cup warm water
  • 2 cups semisweet chocolate chips I used miniature

For the Buttercream

  • 1 stick salted butter - room temperature
  • 1 stick unsalted butter - room temperature
  • 1 cup shortening
  • 1 tablespoon Clear Vanilla extract
  • 2 pounds confectioner's sugar powdered sugar, 10x
  • 4-6 tablespoons very cold milk I used 5 TBS
  • 8 crushed Oreo cookies with the cream removed before crushing


For the Cupcakes

  • Preheat oven to 350°F. Spray muffin tins with nonstick cooking spray or line with paper liners.
  • In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
  • Stir in the chocolate chips and pour batter into prepared muffin wells.
  • Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  • Cool cupcakes thoroughly in pan at least an hour and a half before removing.

For the Buttercream

  • Cream the butter and shortening in the bowl of an electric or stand mixer.
  • Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition.
  • After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk, one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
  • Fold in the Oreo cookie crumbs.
  • Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.

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  1. Mark says:

    Thank you for the recommendation. Am I supposed to mix it with cocoa powder to get chocolate? That’s what people are saying anyway…


    1. Jamie says:

      Hi, Mark! I think you probably would have to mix some cocoa powder in. I’m interested to know how this turns out!

  2. Mark says:

    Am I supposed to mix it with cocoa powder? Because, Bird’s don’t actually do Chocolate Custard…

    Thank you for help

  3. Mark says:

    I read the comments and I would love to make these. I wanted to know what is meant by “instant chocolate pudding mix” (I am from the UK) is it like some sort of Angel Delight??

    1. Jamie says:

      Hi, Mark! I’ve heard that Bird’s Custard powder is a good substitute. I hope this helps! Let me know if I can answer anything else!

  4. Jessica says:

    I’m making these tomorrow and I wanted to know if there will be extra buttercream after piping all 24 cupcakes. If there is, I will just half the buttercream. Please comment ASAP! Thanks!

    1. Jamie says:

      This recipe will generously frost 24 cupcakes, if you prefer less frosting, you could definitely half the frosting recipe.
      Thanks for stopping by.

  5. Jessica Cheng says:

    Hi I’m going to make these cupcakes tomorrow and I just wanted to know if there will be extra frosting after I pipe all 24 because if there is, i will just half the buttercream. Thanks! 

    1. Jamie says:

      Hi, Jessica! I would make the full recipe for the buttercream just to be sure you have enough for the cupcakes. I hope you enjoy them!

  6. Elda Cataldo says:

    I can’t wait to make these Oreos Cup Cakes for my Grandaughter’s party. The question I have is about the frosting. After putting in 2 sticks of the butter, it calls for 1 cup shortning. What other kind of shortning are you asking for, crisco, veg. oil? And in the recipe for the cup cakes, what size eggs do you use. I find older recipes that I have from 40 or 50 years ago, we used medium eggs.
    Thank you.

    1. Jamie says:

      Elda, Crisco and Vegetable Oil Shortening are pretty much the same thing, so you could use either here. I normally use large eggs.
      – Jamie