Decadent & Easy Oreo Cupcakes: The Ultimate Doctored Cake Mix Recipe for Cookies and Cream Perfection
Prepare to fall head over heels for these incredibly easy Oreo cupcakes, featuring a rich, moist chocolate base crowned with a luscious Oreo buttercream frosting. If you’re a devoted fan of both Oreos and chocolate, this recipe is about to become your new favorite obsession. Designed for simplicity and maximum flavor, these “cookies and cream” cupcakes start with a convenient chocolate cake mix, transforming it into a gourmet dessert that tastes entirely homemade.
These delightful treats are not just a dessert; they’re a celebration in every bite! Perfect for a quick snack, a show-stopping birthday party treat, or any gathering where you want to impress with minimal effort. Kids absolutely adore them, and we can guarantee there will never be a single leftover. Get ready to bake a batch of pure joy that will disappear faster than you can say “Oreo!”
More Irresistible Oreo Desserts to Explore
Can’t get enough of that iconic Oreo cookie flavor? We’ve got you covered with a selection of other fantastic Oreo-inspired desserts that are just as easy and delicious. Expand your baking repertoire with these crowd-pleasing recipes:
- Easy Oreo Turkey Cookies
- How to Make Oreo Pie Crust (No Bake)
- Fudgy Oreo Brownies
- Easy Chocolate Oreo Cake
- Oreo Brownie Cake
Unlock Baking Success: Essential Tips and Techniques for Perfect Oreo Cupcakes
Achieving bakery-quality cupcakes at home is easier than you think, especially with this doctored cake mix recipe. Follow these expert tips and techniques to ensure your Oreo cupcakes are consistently soft, moist, and utterly delicious:
- Room Temperature is Key: For a flawlessly smooth and evenly blended batter, ensure all your ingredients, especially eggs and sour cream, are at room temperature. This allows them to emulsify properly, creating a uniform mixture that bakes beautifully. Cold ingredients can cause the batter to seize and result in a denser cupcake.
- Choose Your Chocolate Mix Wisely: Both Devil’s Food cake mix and standard chocolate cake mix will yield excellent results for these cupcakes. Devil’s Food tends to be a bit darker and richer in chocolate flavor, while a regular chocolate mix offers a classic, slightly milder taste. Feel free to use your preferred variety!
- Finely Crumbled Oreos are a Must: Nobody wants large, uneven chunks of Oreo in their cupcakes. For the best texture and distribution of flavor, make sure your Oreo cookies are finely crumbled. A food processor is your best friend here, quickly turning whole Oreos into fine crumbs. Alternatively, you can buy pre-crumbled Oreo crumbs for ultimate convenience.
- Trusted Brands for Consistent Results: We’ve thoroughly tested this recipe with popular brands like Pillsbury, Betty Crocker, and Duncan Hines. All consistently delivered moist and delicious cupcakes, so feel confident using your favorite brand of cake mix.
- Oil for Ultimate Moisture: Resist the temptation to substitute oil with butter in the cupcake batter. While butter adds flavor, oil contributes to a lighter, more tender, and consistently moist crumb. Butter can make these cupcakes denser, so stick to oil for that perfect texture.
- Dry Pudding Mix Only: For this recipe, you must use dry instant pudding mix – the kind that comes in a box and is intended for mixing with milk. Do not use pre-made, prepared pudding cups or cooked pudding. The dry mix is essential for adding moisture, richness, and structure to the cupcakes.
- Freezing for Future Enjoyment: Unfrosted cupcakes freeze wonderfully! Store them in a sealed freezer bag or airtight container for up to one month. When ready to enjoy, simply let them thaw in the refrigerator overnight or at room temperature, then apply your fresh Oreo buttercream frosting.
- Full-Fat Sour Cream for Richness: Opt for full-fat sour cream in your cupcake batter. The higher fat content is crucial for making these cupcakes incredibly rich, luxuriously soft, and intensely moist, contributing significantly to their melt-in-your-mouth texture.
- Mini Chocolate Chips: While optional, mini chocolate chips are a fantastic addition for an extra burst of chocolate flavor. Crucially, use *mini* chocolate chips rather than regular-sized ones. Larger chips tend to sink to the bottom of the cupcake liners during baking, while mini chips remain evenly suspended throughout the batter.
- Cool Completely Before Frosting: Patience is a virtue, especially when it comes to frosting! Ensure your cupcakes are completely cooled to room temperature before applying any frosting. Attempting to frost warm cupcakes will inevitably lead to melted frosting, a sticky mess, and a disappointing presentation.
- Adjusting Frosting Consistency: A perfect buttercream is all about consistency. If your Oreo buttercream frosting is too thick, thin it out gradually by mixing in a little more milk or heavy cream, a teaspoon at a time, until it reaches your desired piping consistency. If it’s too thin, incorporate a little more powdered sugar until it stiffens up.
- The Butter & Shortening Secret for Stable Frosting: For a truly stable and pipeable frosting, especially in warmer climates or for intricate designs, a combination of butter and shortening is recommended. Shortening provides structure and prevents the frosting from melting easily, while butter adds that rich, delicious flavor.
- Unsalted Butter for Balanced Flavor: Always use unsalted butter in your frosting. This gives you complete control over the salt content, preventing the frosting from becoming overly salty and allowing the sweet, creamy flavors to shine.
- Creative Cupcake Filling Options: Elevate your cupcakes by filling them! You can use a specialized filling nozzle to inject frosting directly into the center of each cupcake, or simply hollow out a small core from the center of each cooled cupcake, fill it with frosting, and then frost the top with a beautiful swirl.
- Alternative Frosting Ideas: While our Oreo buttercream is incredible, feel free to get creative! You can frost these cupcakes with a classic American Buttercream Frosting or even a rich chocolate ganache for a different flavor profile.
Variations to Delight Every Palate
Chocolate Oreo Cheesecake Cupcakes
For an indulgent twist, transform your Oreo cupcakes into a rich cheesecake experience! Instead of the Oreo buttercream, frost your cooled cupcakes with our delectable Cream Cheese Frosting. Be sure to mix in about ¾ cup of finely crushed Oreos into the cream cheese frosting for that classic cookies and cream flavor. You might need to add a little more milk or water to achieve your desired piping consistency. Pipe a beautiful swirl on top, and for an extra surprise, consider filling the center of each cupcake with this creamy, Oreo-studded frosting.
Death by Oreo Cookie Cupcakes
Calling all extreme chocolate and Oreo lovers! This variation takes your cupcakes to an entirely new level of decadence. Before pouring your doctored cake mix batter into the cupcake liners, place a whole Oreo cookie at the bottom of each liner. As the cupcake bakes, the Oreo cookie becomes delightfully soft and forms a hidden, chocolatey surprise at the base. It’s an ultimate indulgence that will have everyone raving!
Explore More Doctored Cake Mix Recipes
Using a cake mix as a starting point is a fantastic shortcut that saves time without sacrificing flavor or quality. With a few simple additions, you can transform a basic mix into an extraordinary dessert. Discover more of our favorite “doctored cake mix” recipes:
- Red Velvet Cookies
- Chocolate Molten Lava Cake (Crockpot)
- Chocolate Banana Bread With Cake Mix
- Cake Mix Pumpkin Donuts
- Easy Pumpkin Cake With Cake Mix
- Easy Apple Cake With Cake Mix
- Cake Mix Cookie Bars
- Chocolate Cake Mix Cookies
- Cake Mix Chocolate M&M Cookies
- Easy Cake Mix Brownies
- Cake Mix Champagne Cupcakes
- Coconut Cranberry Cake With Cake Mix
- Eggnog Cookies
- Easy Gingerbread Cookies With Cake Mix
Recipe: Chocolate Oreo Cupcakes (Doctored Cake Mix)
Chocolate Oreo Cupcakes (Doctored Cake Mix Recipe)
Abeer Rizvi
Pin Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
- 1 box Devil’s food cake mix
- Instant chocolate pudding mix E.g. Dry powder, 5.9 oz. box
- 5 Oreos Finely crumbled
- 4 Eggs Large
- ¾ cup Oil
- ¾ cup Water Warm
- 1 cup Sour cream Full fat
- ⅓ cup Mini chocolate chips Optional
Oreo Buttercream Frosting
- 1 cup Butter Unsalted
- ½ cup Shortening
- 6 cups Powdered sugar
- 2-4 tablespoon Heavy cream Or milk
- 12 Oreos Finely crumbled
Decoration
- 24 Oreos
- 5 Oreos Roughly chopped, For sprinkling
Instructions
-
In a large mixing bowl, whisk together cake mix, pudding mix and finely crumbled Oreos until well combined.
-
Add the room temperature eggs, oil, warm water, and full-fat sour cream to the dry ingredients. Mix until just combined and smooth, being careful not to overmix.
-
Gently stir in the mini chocolate chips, if using, ensuring they are evenly distributed.
-
Divide the batter evenly among the cupcake liners in a muffin tin, filling each about two-thirds full.
-
Bake in a preheated oven at 350 degrees Fahrenheit (175°C) for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
-
Allow the baked cupcakes to cool completely in the muffin tin before transferring them to a wire rack. This is crucial to prevent the frosting from melting.
-
While the cupcakes cool, prepare the frosting: In a large bowl, cream together the unsalted butter and shortening until light and fluffy. Gradually add the powdered sugar, one cup at a time, alternating with splashes of heavy cream or milk, mixing constantly until the frosting is smooth, creamy, and has reached your desired consistency.
-
Finally, mix in the finely crumbled Oreos into the buttercream until they are fully incorporated and the frosting is uniformly smooth.
-
To fill the cupcakes: Fit a piping bag with a filling nozzle. Insert the nozzle into the center of each cooled cupcake and gently squeeze to fill with frosting.
-
After filling (or skipping the filling step), remove the filling nozzle and attach a large round or star tip to the piping bag. Pipe a beautiful swirl of Oreo buttercream on top of each cupcake.
-
For decoration, sprinkle some roughly chopped Oreo cookie crumbs over the frosting and place a whole Oreo cookie on top of each cupcake for a stunning finish. Enjoy your homemade Oreo masterpieces!
Notes
- Always refer to the detailed tips and techniques section above for best results and common troubleshooting advice.
- Leftover frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
We hope you love these incredibly easy and delicious Oreo cupcakes as much as we do! They truly are the perfect balance of convenience and gourmet flavor. Happy baking!
Until next time, tata my lovelies!