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!

Oreo Cupcakes

Yield: about 24 cupcakes
Prep Time: 20 minutes
Additional Time: 2 minutes
Total Time: 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
  • 1/2 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

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

For the Buttercream

  1. Cream the butter and shortening in the bowl of an electric or stand mixer.
  2. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition.
  3. 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.
  4. Fold in the Oreo cookie crumbs.
  5. Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.

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