Oreo Cupcakes

January 1, 2015 by Jenny Melrose
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Hi! It’s Laura again from Corner House.
If your New Years Resolution was to eat healthier, this post will not help with that.
I am pleased to introduce you to the very best Oreo cupcakes.
The Best Oreo Cupcakes
Oh, they are SO good.  What makes them extra good is the “frosting.”  It is less like frosting and more like a fluffy cheesecake.
Oreo cupcake filling

Ingredients {contains affiliate links}

 
For the cupcakes
1 cup of vegetable oil
1 larger size box of unprepared chocolate pudding
1 cup sour cream
4 eggs
1/2 cup of water
about 6 very chopped Oreos
For the frosting
1 package of cream cheese, 8oz. at room temp.
4 cups powder sugar
1 Tbsp vanilla
1 container of Cool Whip, 8oz. thawed

Directions
1. Preheat oven to 350 degrees
2. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water.  Then add in chocolate chips and finely chopped Oreos.
3. Bake in cupcake liners for about 18 mins.
4. While the cupcakes cool, make the frosting.
5. Beat the cream cheese and vanilla together until smooth and fluffy.  Slowly add in the sugar while continuing to mix the cream cheese mixture.
6. On a low speed, add in the cool whip.
7. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool.  Make sure the cupcake are all the way cool before adding frosting.
8. Put your frosting in a pastry bag.
9. Stick the point of the pastry bag into the cupcake and squeeze a little frosting into the center.  You will see the cupcake puff up.
10. Then frost the cupcakes like normal and sprinkle with crushed Oreo.11. If you’d like, stick a piece of leftover Oreo in the frosting, for a little flair and extra cookie goodness.
Oreo Cupcakes
corner house
Plus my favorite Chocolate Fudge Frosting.  So good you will be tempted to eat it with a spoon.
wm chocolate fudge frosting corner house the best

Hope this didn’t ruin your new diet too badly.  Enjoy!

Oreo Cupcakes with frosting

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    Comments

  • Vanessa


    Hello Jenny,

    I was wondering how many cupcakes this Oreo recipe will make?

    Thanks!
    Vanessa

    • ANGEL


      Has anyone answered how many cupcakes will this recipe make?

    • Beth


      I just made them and i got 3 dozen out of it. I filled them from 1/2 to 2/3 the way full and they look like a good size, especially since i still have to add some frosting inside and it says that will poof them up a bit.

  • Marie Swasey


    I was also wondering how many cupcakes this recipe makes? I would like to make them on Sunday for a large gathering and would like to know how many batches I’ll need to make.

    Thanks
    Marie

  • Kristen


    I just made this recipe and got 36 cupcakes out of 1 batch. You definitely only want to fill the tins 1/2 full so they can be filled with the icing.

    • Marie Swasey


      Thank You! Kristen!!!

    • Stephanie


      Making these for a coworker at work… def glad I read to fill them half way 🙂

      Thanks they look amazing 🙂

  • Kriselle


    Hi! These look amazing! What brand of cake mix did you use? I’m just wondering to make sure I’m using the correct size box as far as ounces. Thanks!!

  • Erin Culhane


    I was very disappointment with the frosting, it turned out like soup. I followed all of the instructions so I do not know what happened. The cupcake was very good although. I would like to make them again the right way so please email me back.

    • Melissa Davis


      I am having the same problem with my frosting… just came back to read through all the comments hoping to gain advice on how to get my frosting fluffy!

      • Emily


        I have made this recipe a few times and love it! But the last few times I have had to resort to buying a store cream cheese because of the frustration with this frosting turning into soup as you all have stated. So if anyone has any modifications that would like to share let me know 🙂

        • Christin


          Try not using whip cream. Still tatse amazing! Use 2 boxes of cream cheese, 1tsp of vanilla, and 1 cup of butter. Love it

      • Faye


        I whipped 1c of heavy whipping cream until soft peaks formed then set it aside. I mixed 2-8oz cream cheese with 1/2c softened butter. Once mixed, I added 2c powdered sugar and 1tsp vanilla. Then I slowly added the whipped cream to the whole thing and it came out perfect!

    • shayla


      Just add more confectionery sugar

    • Madison Carter


      I added more powdered sugar and a little less vanilla to compensate for the extra sweetness. So instead of 4 cups of sugar I used closer to 6.

  • Lisa


    Hi, did you use instant pudding, and there are 2 sizes of Jello pudding, which size did you use? thanks

  • Marcy


    These look incredible – going to make them for a party!!! Just wondering what a “leftover Oreo” is????? I didn’t know those two words could ever go together!!!

  • Elisha


    I’m wanting to make these for a coworkers going away party tomorrow. If I make them tonight is it best to store the cupcakes in the fridge after iced or ice them in the morning? I’ve always been told that cream cheese icing needs to be refrigerated.

  • Sheryl


    What size pudding mix do you use in this recipe? These sound amazing and I’d love to make them for a family reunion this weekend so I just want to make sure I use the right size pudding mix. Thanks!!

  • erin


    For those of you asking what kind and what size she used, click on the link that she has provided. It should be underlined and blue. When you click on it, you willbe directed to Amazon and you will see what kind she used. Hope this helps!

    BTW do not put a lot of batter in the liners! Keep your leftovers and bake another batch! They are delicious, but huge!

  • Megan


    These look so amazing! My family loves Oreos and I know they will absolutely love these!

  • Brenda


    Cupcakes were best ever. Frosting tasted great but not thick enough. I added 2 extra cups powered suguar and still not thick enough to really hold the piping. Wonder if the tablespoon of vallina should be a teaspoon. Anyway they were still Devine. Next time I’ll use buttercream.

    • Carreen


      Did anyone ever determine if the vanilla should only be 1 tsp or is it 1 Tbsp? Thanks!

  • cupcake boxes


    These oreo cupcakes look really elegant and pretty.

  • Zita


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  • Sharon P.


    Delicious moist cupcakes. My grandson loved helping to decorate them. We ran out of crushed cookies, and did a few sprinkles to replace the crushed cookies we ate! Will definitely make again. Thank you!!

  • Carolyn


    can these be frozen?

  • Erin


    So I just made these for a friend’s birthday, and they were a huge success! I have some tips on making pipe-able frosting, seeing the other comments about thin frosting. Instead of using room temperature cream cheese, I took the cream cheese out 20 minutes before I beat it, so it was still cold but not stiff. Then I added a teaspoon of vanilla extract instead of the called for tablespoon. And I thawed the cool whip on the day I made it, so I took it out of the freezer and placed it in the fridge about 6 hours before I used it. After beating everything together, I stuck the whole bowl of frosting in the fridge for about half an hour before piping it. This resulted in fluffy, delicious cream cheese frosting that held up in room temperature for more than 8 hours. Pretty fantastic. Oh, and after I piped the frosting, I stuck them in the fridge overnight, and gave them away in the morning. Delicious recipe, super moist cupcake, love, love, love! Thank you so much!
    (Oh, and for the pudding mix, I wasn’t sure about the size so I just bought a 5.9 oz box and threw it all into the batter and it still turned out amazing.)

  • Noelle


    Do I have to take out the stuffing of the Oreo before I chop it up?

    • Erin


      Nope! Just chop the whole oreo(:

  • Kelly


    How many cupcakes does this recipe make?

  • tinisha


    Could this rec5 be used for a cake

  • Chelsey


    Just to let everyone know who has been complaining about their frosting being runny…I added a stick of butter and mine turned out amazing! My husband loved these cupcakes so much that he asked for them in the form of a cake for his birthday. So I tried it, and the cake was just as amazing as the cupcakes! Love this recipe.

  • Tiffany Young


    Your recipe looks AMAZING! But I must say I was even more fascinated by your blog name “Melrose”. My grandfather’s name was Thomas Melrose. He immigrated to the U.S. from Glasgow Scotland when he was around 21yrs old. It’s not a common last name that I’ve ran across a lot. When I was 10 yrs I went with him on his last visit back to Scotland. We went to the town of Melrose Scotland and to Melrose Abbey.

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  • Erin


    frosting fix: add another 8oz of cream cheese…. firms it up perfect and tastes amazing😍

  • Daydreamer


    I made these and they are absolutely amazing! One thing I did different though after reading the comments was to add 1tsp of vanilla instead of 1Tbs for the frosting. The frosting was perfect that way!!!

  • Avon


    These were a hit at my son’s birthday party! Followed the recipe as is and everything was delicious including the frosting.

  • Karen Parkin


    Soooo good. Used some British substitutes for the Jello and Cool Whip ( Angel Delight, Dream Topping). Need to make them again..,.😊

  • sharry @shorisuperstore.com


    nice read since i am starting to learn to bake and turn it to a business. I am an event planner and saw an opportunity to expand my market offering cakes to event I managed. I had one a kids party and cup cake presentation on the event, quite boring to put cakes in a flat surface no matter how colorful cake I made so cupcake stand/tower search began, hard time looking on it, maybe, its not a priority to buy (mostly).
    I saw one online, ever since all my baking equipment i bought on that site.
    BTW I pin all cupcakes, cakes to my board that caought my attention.
    https://www.pinterest.com/sharrydima/

  • Rachael


    There’s a solution to the icing problem that works perfect and tastes exactly like the cream in the middle of an Oreo! There is a box of a no bake Oreo cake at Walmart in the baking aisle. The brand is Jell-O and is a blue box with a picture of how the cake looks when it’s finished. There’s three packets of ingredients and if you follow the instructions for the filling part, it comes out as this beautiful whipped, fluffy and yummy alternative that always comes out right! The instructions say to refrigerate the cake (if made following box’s recipe) for 2-3 hours and I recommend that for these so the fluffy icing can become even thicker than it already was. its also extremely easy to make and even someone who can’t bake can make it!

  • Faye


    Made this last night and it was amazing. I did change the frosting a bit. I whipped up 1cup of heavy whipping cream until soft peaks formed then set it aside. I mixed 2-8oz cream cheese with 1/2c softened butter. Added 2c powdered sugar and 1 tsp vanilla. Once mixed, I slowly added the whipped cream. It wasn’t “soupy” for me like others had commented. Hope that helps!!

  • Robin Emery


    I got 28 cupcakes. The chocolate cupcake was amazing. The frosting, not so much. I ended up having to add an entire 1 lb bag of powdered sugar. By following the directions, my frosting was glaze consistency. It was way too sweet after adding enough powdered sugar to make it piping consistency. I think I might make a butter cream frosting instead or cut out the Cool Whip. I loved the cupcake without frosting.

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