These semi-homemade Oreo Cookie n’ Cream Cupcakes are pretty amazing if you ask me. With crushed Oreos folded into the batter and half an Oreo lining the bottom of the cupcake- every bite is sure to include pieces of chocolate cookie and its creamy center. Top these decadent cupcakes with frosting like you’ve never made before for a perfectly finished product!
Carefully twist or pop off one side of the Oreo cookies. Be sure to keep the creamy middles intact. Place the creamy centers face up and fill each cupcake tin with 1 cookie half. Save the other chocolate halves for the batter, or eat them. Whatever you choose…
Gently crush Oreos in a large bag. Be sure to leave plenty of large cookie chunks and not make them all into small crumbs. You’ll crave a big crunchy piece in every bite, makes theses cupcakes fun to eat!
Can you just taste them now? Nothing is better than a delicious surprise inside a cupcake! Oreos are everyone’s favorite cookie, so just sit back and watch theses babies get devoured. You can’t go wrong making these, they’ll be hit where ever you take them and EVERY time you make them! Promise.
Ingredients
- 2 packages Oreo cookies
- 1 box vanilla cake mix
- 1 4.2 oz box Oreo Cookies 'n Cream Instant Pudding mix
- 1 C vegetable oil
- 4 eggs
- 2 tsp vanilla
- 1 C sour cream
- 9 T flour
- 1 1/2 C milk
- 1 1/2 C salted butter (be sure to use REAL butter)
- 1 1/2 C granulated sugar
- 3 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Place 24 Oreo cookie halves into baking cups (cream side up). Set aside.
- In an electric mixer with paddle attachment, combine vanilla cake mix,dry pudding mix, vegetable oil, eggs vanilla and sour cream. With a rubber spatula carefully fold in 20 gently crushed Oreos. Do not over mix.
- Spoon batter into baking cups and bake for 15-18 minutes. Allow cupcakes to cool before frosting.
- Whisk flour and milk together over medium heat on stovetop. Continuously whisk until it begins to thicken. Smash any lumps with rubber spatula to keep mixture smooth. Keep cooking mixture until it resembles a very thick pudding. Let cool. Place in refrigerator until cooled completely. You do NOT want it warm. It's okay if it gets chilly.
- With an electric mixer and whisk attachment, beat butter and sugar until well combined and fluffy. Then add cooled milk and flour mixture and vanilla. Beat on high 5-10 minutes until fluffy and light. Continue to scrape down sides as needed. Feel mixture between fingers to see if sugar granules have dissolved; if not, just beat a little longer. Frosting should be light and silky.
- Frost cooled cupcakes and top with 24 Oreo cookie halves.
Notes
cake recipe a Dangerously-Delicious original
frosting recipe from Our Best Bites
