Oreo Cupcakes From Box Cake Mixes
Equipment
- 2 12-cup muffin pans
- 24 cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 cookie scoop or large spoon
- 1 Cooling rack
Ingredients
- 1 box white or vanilla cake mix
- 240 milliliter water
- 80 milliliter vegetable oil
- 3 large eggs
- 24 whole Oreo cookies
- 10 Oreo cookies crushed
- 225 gram cream cheese softened
- 115 gram unsalted butter softened
- 480 gram powdered sugar sifted
- 5 milliliter vanilla extract
- 15 milliliter milk
- 3 Oreo cookies roughly chopped for garnish
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin pans with 24 cupcake liners.
- Place one whole Oreo cookie flat-side down into the bottom of each cupcake liner.
- In a large mixing bowl, combine cake mix, water, vegetable oil, and eggs.
- Beat the batter with an electric mixer on medium speed for 2 minutes until smooth.
- Gently fold the 10 crushed Oreo cookies into the batter using a rubber spatula.
- Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pans from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes.
- While the cupcakes cool, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
- Add vanilla extract and milk to the cream cheese mixture and mix until combined.
- Gradually add powdered sugar, beating on low speed first and then increasing to medium until the frosting is thick and fluffy.
- Stir in 2 to 3 tablespoons of very finely crushed Oreo crumbs if you want a speckled cookies-and-cream frosting.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag or use a spatula to frost the cupcakes.
- Garnish each cupcake with chopped Oreo pieces or half an Oreo cookie on top.
Notes
For best results, use room-temperature ingredients so the batter and frosting mix smoothly, and avoid overmixing the crushed Oreos into the batter to keep some texture. If your frosting is too thick, add milk a teaspoon at a time until it reaches a pipeable consistency; if too thin, add a bit more powdered sugar. Finely crushing the Oreos for the frosting prevents piping tips from clogging, and placing the cupcakes in the fridge for 15 to 20 minutes after decorating helps the frosting set for cleaner transport and serving. Store leftovers covered in the refrigerator for up to 3 days and let them sit at room temperature for 10 to 15 minutes before eating for the best flavor and texture.
Tried this recipe?Let us know how it was!