• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Melrose Family
  • Home
  • Recipes
    • Dinner Ideas
    • Desserts
      • Cupcakes
      • Cookies
      • Popsicles
    • Small Bites
      • Appetizers
      • Healthy Snacks
      • Side Dishes
    • Beverages
    • Breakfast Ideas
  • Crafts
    • Mason Jar Ideas
    • No Sew
    • Kids Activities
  • Holidays
    • Valentine's Day Ideas
    • St. Patrick's Day
    • Easter Ideas
    • Mother's Day Ideas
    • Father's Day Ideas
    • 4th of July Ideas
    • Halloween Ideas
    • Thanksgiving Ideas
    • Christmas Ideas
  • Mom Hacks
    • Cleaning Hacks
    • Party Planning
    • Parenting Tips
    • 21 Day Fix
  • About Us
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
    • Lunch & Dinner Ideas
    • Desserts
    • Small Bites
      • Appetizers
      • Healthy Snacks
      • Side Dishes
    • Beverages
    • Breakfast Ideas
  • Crafts
  • Holidays
    • Valentine's Day Ideas
    • St. Patrick's Day
    • Easter Ideas
    • Father's Day Ideas
    • Mother's Day Ideas
    • 4th of July ideas
    • Halloween Ideas
    • Thanksgiving ideas
    • Christmas Ideas
  • Mommy Stuff
    • Cleaning Hacks
    • Party Planning
    • Parenting Tips
    • 21 Day Fix
  • About Us
×

Home » Recipes » Oreo Cupcakes

Oreo Cupcakes

May 26, 2021 by Jenny 107 Comments

Pin
Share
Tweet
139932Shares
Jump to Recipe Jump to Video Print Recipe
The Best Oreo Cupcakes Ever! via @jennymelrose

These decadent Oreo Cupcakes have a rich chocolate cake with Oreo cookie chunks and chocolate chips baked right inside, and then are topped with a fluffy cream cheese frosting and more Oreo cookie crumbles. Follow my tips below to make this amazing, chocolatey Oreo cupcake recipe.

The best oreo cupcakes on a platter
Jump to:
  • About These Oreo Cupcakes
  • 🥘 What You’ll Need For This Recipe
  • 🔪 How To Make Oreo Cupcakes
  • 💭Tips & Tricks
  • FAQs
  • Best Oreo Cupcakes Recipe
  • Need More Delicious Cupcake Recipes? I’ve Got You Covered!

About These Oreo Cupcakes

Oreos were by far my favorite cookie as a kid. Who can resist the crunchy, chocolatey cookie in contrast with a smooth and creamy filling? It’s like heaven in every bite. In addition to loving Oreo cookies, I also have a cupcake obsession, hence leading me to develop the best Oreo Cupcake recipe from scratch.

It seems only right to combine the two into one lucious dessert that everyone will love. These Oreo Cupcakes with cream cheese frosting are too good not to share—and this way I don’t eat an entire batch of cupcakes all by myself!

If your New Year's Resolution was to eat healthier, I’m afraid this Oreo Cupcake recipe won’t help with that. That said, these cookies and cream cupcakes, aka Oreo Cupcakes, are the perfect dessert for any get-together. They are also a fabulous treat for anyone who loves Oreos!

Oh, they are so good. And what makes them extra special is the frosting, which is actually less like frosting and more like a fluffy cheesecake filling that tastes just like Oreos.

Keep reading to find out exactly how to make Oreo Cupcakes.


🥘 What You’ll Need For This Recipe

Ingredients For The Cake:

  • 1 box of triple chocolate cake mix
  • 1 cup vegetable oil
  • I box unprepared chocolate pudding
  • 1 cup Sour cream
  • 4 eggs
  • ½ cup of water
  • 1 cup semi-sweet chocolate chips
  • 6 Oreos

Ingredients For The Oreo Frosting:

  • 1 8-ounce package cream cheese
  • 4 cups powdered sugar
  • 1 tbsp vanilla extract
  • ⅔ container of Cool Whip
  • More Oreos

🔪 How To Make Oreo Cupcakes

1. In a large bowl, combine all the Oreo cake ingredients except for the Oreos and chocolate chips (you’ll add them in a minute).

Mixing the Oreo Cupcake cake ingredients in a bowl

2. Add the chocolate chips and crumbled up Oreos and mix well.

Mixing Oreo Cupcake base with chocolate chips and Oreo crumble

3. Pour batter into cupcake liners in cupcake tin.

Oreo Cupcake batter in a tray

4. Bake cupcakes and then allow them to cool completely while you make the frosting.

Oreo Cupcakes in a muffin tray that have just finished baking

5. Make your fluffy cream cheese frosting by combining all frosting ingredients in a large bowl. Beat using a mixer (but a whisk works, too) until fluffy and homogeneous, and place in the fridge to set for a bit.

Mixing the cookies and cream frosting with a whisk

6. After the Oreo Cupcakes have completely cooled, frost them with the decadent cream cheese frosting and top with more Oreo cookie crumbles for garnish.

Frosting the Oreo Cupcakes in a tray with a pastry bag

Watch our recipe video for further instructions!

💭Tips & Tricks

  • Fill the cupcake tins  ½ to ⅔rds of the way full so they don't overflow when baking.
  • Allow cupcakes to completely cool before frosting them.
  • When frosting the cupcakes, poke a hole using a frosting tip to get the frosting into the cake. It's my secret tip and extra yummy that way!
  • If you want even more delicious Oreo goodness, you can add cookie crumbles into the frosting while you mix it and then top with more cookie crumbles over the frosting. Plus, you can add a whole or half Oreo as a topper.
  • If you don't have a pastry bag then just use a spoon and guide the frosting around the cupcake.
  • Note: I’ve modified this Oreo Cupcake recipe recently to halve the Cool Whip, from a whole container to ⅔rds of a container. I feel like a whole container is just too much, and this way the frosting will be less runny. But feel free to adjust as you see fit. The cupcakes will be yummy regardless!
  • This recipe makes A LOT of Oreo cupcakes. 36 is what I usually get from one batch. Feel free to half the recipe if it's too much.
  • Try not to eat the whole batch in one sitting 🙂
Oreo Cupcake on a plate with a platter of cupcakes behind it

FAQs

How Do You Keep Oreo Cupcakes Moist?

Our chocolatey Oreo Cupcakes are super moist and rich. The way I like to keep them moist is by using sour cream right in the batter. The tang plays very well with the chocolate, but sour cream also keeps the cake light and fluffy with a melt-in-your-mouth sensation. This is by far the best Oreo Cupcake recipe from scratch!

Can You Make Oreo Cupcakes With Vanilla Cake?

You can make these Oreo muffins with any flavor of cake mix you hav;, however, I prefer chocolate for the richness and because it complements the Oreos well.

Why Do I Need To Wait To Frost The Cupcakes?

Frosting warm cupcakes will melt the frosting and Oreo crumbs right off of the cake. It’s best to pipe the frosting when the cupcakes are totally cool to avoid any melting.

Can Oreo Cupcakes Be Made Vegan?

Oreo cookies themselves are actually vegan already, and it is possible to make Oreo Cupcakes vegan. You can always substitute vegan yogurt for the sour cream, use egg replacers, and use vegan cream cheese for the Oreo frosting. Please note that this Oreo Cupcake recipe has only been tested using the listed ingredients in our recipe.

How Can I Save Calories In An Oreo Cupcake Recipe?

By replacing your whole eggs with just egg whites, you will save some calories by excluding the yolks. You can also use light sour cream and light cream cheese; however, I prefer the flavor of the full fat ingredients.

Oreo Cupcake on a plate with a platter of cupcakes behind it

Best Oreo Cupcakes Recipe

Ready for the best Oreo Cupcakes you've ever tasted?! Oreo cupcakes have a rich chocolate cake with Oreo cookie chunks and chocolate chips baked right into the cake, and are topped with a fluffy cream cheese frosting and covered with more Oreo cookie crumbles.
4 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: oreo cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 36
Calories: 286kcal

Ingredients

For the cupcakes

  • 1 box triple chocolate cake mix
  • 1 cup vegetable oil
  • 1 box unprepared chocolate pudding
  • 1 cup sour cream
  • 4 eggs
  • ½ cup water
  • 1 cup semi-sweet chocolate chips
  • 6 Oreos finely crumbled

For frosting

  • 1 package cream cheese softened
  • 4 cup powdered sugar
  • 1 tbsp vanilla
  • ⅔ container Cool Whip (use ⅔rds and not full container)
  • 4 Oreos

Instructions

  • Preheat the oven to 350 degrees F. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely crumbled Oreos. (I use about 6 but feel free to use more!)
  • Bake in cupcake liners for about 18 mins. While the cupcakes cool, make the frosting.
  • Using a mixer (or whisk), beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.
  • On a low speed, add in the Cool Whip. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcakes are all the way cool before adding frosting.
  • Put your frosting in a pastry bag, or you can use a spoon if you don't have one. 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.
  • Then frost the cupcakes like normal and sprinkle with crushed Oreo pieces (about 4 crushed Oreos should suffice). If you'd like, stick a piece of Oreo in the frosting for a little flair and extra cookie goodness.

Video

Nutrition

Serving: 1cupcake | Calories: 286kcal | Carbohydrates: 15g | Protein: 1g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 36mg | Potassium: 29mg | Fiber: 1g | Sugar: 14g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Need More Delicious Cupcake Recipes? I’ve Got You Covered!

  • Rainbow Sherbet Cupcakes are always a favorite in my house
  • My favorite Halloween or Game Day desert are these Milky Way Cupcakes
  • This amazing Twix Cake has all the flavors of your favorite candy, with a twist!
  • For your next 4th of July celebration, try these Patriotic Cupcakes
Pin
Share
Tweet
139932Shares
« Homemade Funfetti Cake
10 Best Homemade Cupcake Recipes »

Reader Interactions

Comments

  1. Sissy

    March 19, 2021 at 3:30 pm

    These cupcakes have become our favorite!! I have also made them with white cake mix & white chocolate chips & vanilla pudding mix. Both are amazing, but the chocolate is my favorite! I do have to add more powered sugar, but the recipe works perfectly to just ice them. If you want a thicker icing to stand up, just add more powered sugar. I love the cool whip in the icing!!! Totally makes the cupcake perfect in my opinion!!! Thanks for an easy delicious recipe!!!

    Reply
    • Jenny

      March 31, 2021 at 2:19 pm

      Sooo glad to hear this! I am TOTALLY going to try the white cake mix and white chocolate chip idea. Maybe I'll do a write up on that too.
      I love the cool whip icing and also I made some modifications to the recipe so hopefully the icing is generally thicket now

      Reply
  2. RJ

    March 06, 2021 at 12:09 am

    The recipe just says pudding, so I debated at the store whether to get instant or regular pudding. I went with regular pudding. I cooked these for over 30 minutes and they never turned into cupcakes, it was like pudding with a thin layer of cake on top. I had to throw the entire batch away. Super disappointing and a lot of wasted ingredients

    Reply
    • RJ

      March 06, 2021 at 12:12 am

      When I say regular pudding, I mean the boxed kind you have to cook, not pre-prepared pudding. And it wasn’t an issue with my oven, because I had to start over and make a different recipe and they cooked fine. Moral of the story is that instant pudding is a must here.

      Reply
      • Jenny Melrose

        March 07, 2021 at 10:47 am

        Oh no Rachel! I'm so sorry about that confusion. When you say regular pudding- do you mean the pudding cups that are in the refrigerated aisle? For this recipe I use the instant box kind- the same kind you'd use for pie filling. I do apologize for the confusion and will clarify it in the recipe going forward. I do hope you'll give this recipe another try as they are truly awesome cupcakes!

        Reply
  3. meng

    February 03, 2021 at 8:34 pm

    5 stars
    Are you suppose to refrigerate these cupcakes

    Reply
    • Jenny Melrose

      February 05, 2021 at 12:40 am

      you can if you want to but I didn't. PS- your links will be no follow so please no spam here.

      Reply
  4. Katie

    June 13, 2020 at 5:22 pm

    5 stars
    My husband is not an Oreo fan but is a chocoholic and these got two thumbs up. It did seem like a bit too much oil to me and the bottoms of the paper cups came out super oily but the cupcake tastes fine. It also took longer to cook, 20-21 min in my oven. I read prior reviews about the vanilla in the frosting and only used 1tsp. I hand folded in the cool whip a bit at a time and it came out perfect. I did pipe frosting in the center. Some I frosted and sprinkled with cookie crumbs as advertised but I also took some frosting and folded in cookie crumbs and frosted some that way for more of a cookies and cream look. Both were delicious and I will make these again

    Reply
    • Jenny Melrose

      June 27, 2020 at 2:55 am

      Wonderful to hear! And great job with those modifications! I think I need to update the post with all the great learnings along the way.

      Reply
      • Deb

        December 16, 2020 at 3:22 pm

        I’m curious on what size of pudding box was used, do not see it mentioned anywhere and could one use cookies and cream pudding mix instead?

        Reply
        • Jenny Melrose

          December 16, 2020 at 6:05 pm

          Hi Deb! You just need 1 box of Jell-o instant pudding (3.9 oz). They are small boxes. Go here for a pic. Enjoy!

          Reply
          • julie craig

            May 18, 2022 at 3:28 pm

            It would be nice if you specified the size in your recipe. I too had this question and had to search for this answer.

  5. Andrea

    February 26, 2020 at 11:19 am

    I wanted to make these for my son to bring to school for a Cupcake Wars contest but they have to be dropped off at school in the morning and sit unrefrigerated all day until the contest begins, early evening. Can you recommend a vanilla frosting recipe without cream cheese or whipped cream? I need something tasty but that doesn’t have to be refrigerated! Thanks!

    Reply
    • Jenny Melrose

      February 26, 2020 at 2:59 pm

      Thanks for reading! Could you use the frosting recipe in my funfetti cake recipe? https://thenymelrosefamily.com/homemade-funfetti-cake/ It's very yummy and may work for your needs.

      Reply
      • Andrea

        February 27, 2020 at 12:53 am

        Thanks! I’ll check it out!

        Reply
  6. Annie B

    November 24, 2019 at 8:30 am

    5 stars
    These are oh, so good! And the best part is that they are even better after being in the fridge for a day or two. I made sooo many of these for my daughter's graduation party and got rave reviews. I read a few comments about the icing being "soupy". If you are mixing in your cool whip with a mixer, you will ruin it! Can't mix whipped topping with a mixer. Thanks for an amazing recipe!!

    Reply
    • Jenny Melrose

      November 25, 2019 at 7:40 pm

      GREAT tip about not using the cool whip in a Mixer. And SO glad you enjoyed this! I'm making a batch soon for Thanksgiving dessert. Yum!

      Reply
  7. Matt Yahes

    April 29, 2019 at 3:56 pm

    5 stars
    This is a great recipe! thank you for sharing. My family thought it was delicious.

    Reply
  8. Sara

    August 31, 2018 at 5:04 am

    For those of you having problems with the frosting, I have figured out how to make it work perfect. Add a cube(1/2 cup) of room temperature butter(I used regular salted butter)in with cream cheese. I used full amount of vanilla, and then use 6-7 cups of powdered sugar instead of 4. And then mix in the cool whip. It works perfect and tastes great??

    Reply
    • Tracy

      May 30, 2021 at 10:22 am

      I would like to make the frosting for a wedding. Do you think they would last outside of a fridge for 6 hrs?

      Reply
      • Jenny

        May 31, 2021 at 10:29 pm

        Hi Tracy,
        I think it depends on how hot it will be where they are stored. We've made these and they've last days when refrigerated. Is there any way to store them in a cooler bag or something? It doesn't have to be a fridge, but I'd recommend something to keep them somewhat cool.

        Reply
  9. Deborahcookie

    May 21, 2018 at 11:15 am

    Regarding the frosting. It looks like those of you who end up with soupy frosting are using Whip cream and not COOL WHIP. Make sure you use a tub of Cool Whip, NOT WHIP Cream. I have made this frosting for 20 years . FABULOUS and never soupy

    Reply
  10. Shawna

    November 01, 2017 at 3:32 pm

    I made these a couple months ago, and they were delicious! I want to make them again, but it looks like the Oreos were removed as an ingredient in the cupcake mix. How many Oreos were in it before? I loved the cupcakes and don't want to change them!

    Reply
    • Kem

      February 13, 2018 at 11:42 am

      Hey Shawna - I am making them again right now, too, & was about to wing it on the oreos. BUT the video says about 6 crushed! If you ever go to make them again - there's your answer. 🙂 Phew!

      Reply
  11. Rita King

    September 21, 2017 at 9:55 pm

    Are you suppose to refrigerate these cupcakes

    Reply
    • Jenny Melrose

      October 01, 2017 at 9:07 am

      I would store them in the refrigerator.

      Reply
    • Jill

      June 30, 2019 at 10:29 am

      One of our family favorites! I followed the recipe exactly except our use mini Oreos to decorate the cupcakes at the end instead of the full-size version. Absolute cupcake perfection!!

      Reply
  12. baseball caps

    May 18, 2017 at 9:46 am

    Greate pieces. Keep posting such kind of information on your site.
    Im really impressed by it.
    Hey there, You have performed an excellent job.
    I will definitely digg it and individually suggest to my friends.

    I am confident they'll be benefited from this web site.

    Reply
  13. Carol

    May 17, 2017 at 4:43 pm

    Cool whip can never be mixed with a mixer or stirred. It is only to be folded in. I believe it tells you on the container to never stir. It will turn watery.

    Reply
  14. Helen

    February 11, 2017 at 1:37 pm

    Hi! Just wondering if the chocolate chips in the cupcake makes it chunky or if it melts?
    And I cannot find cake mix or jello instant chocolate pudding that has "fudge" in it. Does it matter?

    Thank you!

    Reply
  15. Vickie

    January 25, 2017 at 3:28 pm

    I would use heavy whipping cream instead of the cool whip. It will hold better and not be soupy.

    Great recipe though as I love Oreos. I will be trying this!

    Reply
  16. Sandra

    November 17, 2016 at 3:02 am

    Hi,
    I also like Oreos. I split the 2 biscuits, scrape off the icing (too sweet). Put in bottom of
    paper cupcake the one biscuit. Now put teaspoon of caramel treat in middle of biscuit. Pour over cake mix. Bake and cool off
    Put chocolate mouse over and sprinkle with grated chocolate.

    (I use cuppachino flavoured muffin mix for this recipe. The combination of choc biscuit, coffee and
    caramel makes a good combination.
    Kind regards

    Reply
  17. profitable online business

    October 26, 2016 at 12:18 pm

    Its not my first time to visit this web site, i am visiting this
    site dailly and obtain good facts from here every day.

    Reply
  18. Penny

    October 15, 2016 at 8:59 am

    My frosting came out runny. I added 1/2 cup shortening. It was perfect.

    Reply
  19. Robin Emery

    August 18, 2016 at 10:13 pm

    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.

    Reply
  20. Faye

    July 23, 2016 at 6:12 pm

    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!!

    Reply
    • Kathy

      August 20, 2019 at 7:10 pm

      5 stars
      Great recipe! Used Faye's frosting and it set up great. Keeping this one in my repertoire!

      Reply
      • Jenny Melrose

        August 27, 2019 at 6:46 pm

        so glad you liked it!

        Reply
  21. Rachael

    July 11, 2016 at 12:13 pm

    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!

    Reply
    • Cheryl

      July 21, 2021 at 8:52 pm

      You could try the same icing for candy bar cake but with Oreos. 8 oz softened cream cheese, 1 cup of granulated sugar, 1 cup powered sugar. Beat together. Next you would add Oreos crushed. Then add small carton of cool whip from refrigerator not the freezer. It has to be completely thawed in refrigerator not the counter. You can fold the cool whip in or beat just until combined. I put it in fridge till cupcakes are done and cool. Usually works great.

      Reply
  22. sharry @shorisuperstore.com

    June 28, 2016 at 11:26 pm

    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/

    Reply
  23. Karen Parkin

    June 16, 2016 at 2:33 pm

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

    Reply
  24. Avon

    May 14, 2016 at 8:51 pm

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

    Reply
  25. Daydreamer

    May 07, 2016 at 11:57 pm

    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!!!

    Reply
  26. Erin

    March 14, 2016 at 9:27 pm

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

    Reply
  27. article base the best amazon

    March 12, 2016 at 8:30 am

    I'm curious to find out what blog system you're working with?
    I'm experiencing some minor security problems with my latest website and I'd like to find something more
    safeguarded. Do you have any suggestions?

    Reply
  28. Tiffany Young

    February 26, 2016 at 9:04 pm

    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.

    Reply
  29. Chelsey

    November 25, 2015 at 4:38 pm

    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.

    Reply
    • CityCindyrelli

      September 29, 2017 at 12:39 am

      Nope nope nope. Still runny. Damn cool whip. Going with a regular cheese cake frosting next time!

      Reply
  30. tinisha

    October 29, 2015 at 11:46 am

    Could this rec5 be used for a cake

    Reply
    • Demi Renz

      April 01, 2017 at 8:10 pm

      I just made this recipe I only had a small pudding on hand and Duncan Hines chocolate cake mix. It was perfect but i too followed the recipe for the frosting, too thin. Just added more create cheese and powdered sugar. The taste of the cupcake is perfect.

      Reply
  31. Kelly

    October 28, 2015 at 12:13 pm

    How many cupcakes does this recipe make?

    Reply
  32. Noelle

    October 05, 2015 at 4:06 pm

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

    Reply
    • Erin

      October 12, 2015 at 10:01 pm

      Nope! Just chop the whole oreo(:

      Reply
  33. Erin

    September 21, 2015 at 9:29 pm

    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.)

    Reply
    • Larissa Triolo

      September 29, 2017 at 11:13 am

      Still didn't work for me. I tried that. It all still flopped. I'd really love how to make if thicker with the cool whip without having to add so much powdered sugar!

      Reply
  34. Carolyn

    September 13, 2015 at 5:48 pm

    can these be frozen?

    Reply
    • Kristen

      April 02, 2018 at 11:43 pm

      Yes! Frozen cupcakes defrost wonderfully

      Reply
  35. Sharon P.

    September 07, 2015 at 9:57 am

    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!!

    Reply
  36. Zita

    July 28, 2015 at 7:17 pm

    If some one desires expert view on the topic of running a blog then i recommend him/her to pay a visit this blog,
    Keep up the nice job.

    Reply
  37. cupcake boxes

    April 13, 2015 at 12:39 pm

    These oreo cupcakes look really elegant and pretty.

    Reply
  38. Brenda

    March 25, 2015 at 5:49 am

    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.

    Reply
    • Carreen

      April 09, 2015 at 4:07 pm

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

      Reply
  39. Megan

    March 11, 2015 at 7:25 pm

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

    Reply
  40. erin

    March 05, 2015 at 8:29 pm

    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!

    Reply
  41. Sheryl

    March 04, 2015 at 5:37 pm

    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!!

    Reply
  42. Elisha

    February 26, 2015 at 8:00 am

    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.

    Reply
  43. Marcy

    February 24, 2015 at 1:03 am

    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!!!

    Reply
  44. Lisa

    February 18, 2015 at 8:28 pm

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

    Reply
  45. Erin Culhane

    January 26, 2015 at 8:18 pm

    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.

    Reply
    • Melissa Davis

      August 09, 2015 at 12:54 pm

      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!

      Reply
      • Emily

        September 17, 2015 at 3:43 pm

        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 🙂

        Reply
        • Christin

          September 25, 2015 at 4:37 pm

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

          Reply
      • Faye

        July 23, 2016 at 6:15 pm

        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!

        Reply
        • Kristen

          April 02, 2018 at 11:39 pm

          I know when I’ve used whipping cream before, my frosting was a fail, but someone suggested using a cold bowl. That helped the whipppng cream stay firm-ish without melting, then refrigerate while you mix the sugar, butter and cream cheese. Add whipped whipping cream to mixture at the end.

          Reply
      • Ashley

        February 18, 2017 at 1:04 am

        I just tried these tonight and my frosting failed too. I'll have to get store bought in the morning.

        Reply
        • Tiffany

          June 03, 2017 at 10:20 am

          What on earth is up with this frosting? I even kept in fridge overnight and still a gloppy mess

          Reply
          • Carol

            February 04, 2018 at 12:20 am

            I've never had any trouble with this frosting, but I never use cool whip. I follow the rest of the recipe exactly, but then whip 2 cups of real cream until stiff, and then whip it into the cream cheese mixture on low speed just until well-blended. Works much better than cool whip.

    • shayla

      December 05, 2015 at 4:03 pm

      Just add more confectionery sugar

      Reply
    • Madison Carter

      December 18, 2015 at 4:19 pm

      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.

      Reply
  46. Kriselle

    January 25, 2015 at 11:02 pm

    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!!

    Reply
  47. Kristen

    January 24, 2015 at 12:07 pm

    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.

    Reply
    • Marie Swasey

      January 25, 2015 at 11:30 am

      Thank You! Kristen!!!

      Reply
    • Stephanie

      January 28, 2016 at 7:36 pm

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

      Thanks they look amazing 🙂

      Reply
  48. Marie Swasey

    January 20, 2015 at 2:11 pm

    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

    Reply
    • Charvi

      November 01, 2016 at 6:58 am

      Hi even I think that how many cupcakes this recipe makes
      Can anyone tell or has any ideas about it

      Reply
      • Cara

        December 06, 2016 at 8:24 pm

        I would think it would make make 3 or 4 more than the box mix says.

        Reply
  49. Vanessa

    January 08, 2015 at 4:42 pm

    Hello Jenny,

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

    Thanks!
    Vanessa

    Reply
    • ANGEL

      July 03, 2016 at 2:35 am

      Has anyone answered how many cupcakes will this recipe make?

      Reply
    • Beth

      August 09, 2016 at 9:47 pm

      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.

      Reply
    • Amanda

      October 20, 2017 at 9:21 pm

      I put an Oreo cookie in the bottom of every cupcake liner, and with doing that, I get 36 cupcakes each time

      Reply

Trackbacks

  1. 30 Of The Best Mouth-Watering Cupcakes – My Roi List says:
    January 3, 2022 at 5:05 am

    […] 7. Oreo Cupcakes […]

    Reply
  2. Oreo Cupcakes – Parks Insider & Food Lovers says:
    March 12, 2018 at 10:46 am

    […] From >>https://thenymelrosefamily.com/oreo-cupcakes/#_a5y_p=5877840 […]

    Reply
  3. 20 of the Best Easy Desserts for a Crowd - Ideal Me says:
    January 17, 2018 at 4:32 am

    […] Via The Melrose Family […]

    Reply
  4. Oreo Overload | says:
    November 6, 2015 at 12:40 pm

    […] Oreo Cupcakes […]

    Reply
  5. Top 100 Sweet Treat List (#52WeekA4A) - Chasing My Halo says:
    June 18, 2015 at 4:21 am

    […] 3. Oreo cupcakes. For those rare times I go processed. […]

    Reply
  6. The 17 Best Things to Make With Oreos - Cupcake For The Soul says:
    May 24, 2015 at 12:43 pm

    […] 5. Oreo Cupcakes […]

    Reply
  7. The Best Oreo Cupcakes - FOOD BEA says:
    May 15, 2015 at 7:22 pm

    […] thenymelrosefamily.com – Get the recipe […]

    Reply
  8. 15 Desserts To Win Over Any Crowd says:
    May 7, 2015 at 4:06 pm

    […] Who doesn’t love Oreos? Oreo Cupcakes will win over the younger and the older crowd, whether you’re bringing some cupcakes to […]

    Reply
  9. Oreo Cupcakes | Icookiss says:
    April 11, 2015 at 7:03 am

    […] RECIPE […]

    Reply
  10. Raspberry Jello Poke Cake Cupcakes | The NY Melrose Family says:
    March 30, 2015 at 6:00 am

    […] a girl can dream right?!  When I do decide to splurge I make it well worth it.  For example, our Oreo Cupcakes.  Some serious drooling goes on over those.  These Raspberry Jello Poke Cake Cupcakes with […]

    Reply
  11. The Best Oreo Cupcakes EVER that will have everyone coming back for more. - Pinterest Cupcake says:
    March 12, 2015 at 9:38 pm

    […] thenymelrosefamily.com Get the recipe […]

    Reply
  12. The Best Oreo Cupcakes - Pinterest Cupcake says:
    March 12, 2015 at 9:17 pm

    […] thenymelrosefamily.com Get the recipe […]

    Reply
  13. The Best Oreo Cupcakes EVER that will have everyone coming back for more. This will be the hit of the party! - FoodFoni says:
    March 3, 2015 at 5:17 pm

    […] Via: thenymelrosefamily.com […]

    Reply
  14. The Best Oreo Cupcakes EVER that will have… | shareao says:
    February 18, 2015 at 11:46 am

    […] here via […]

    Reply
  15. 25 Divine Things to Make with Oreos says:
    February 6, 2015 at 7:07 am

    […] Oreo Cupcakes […]

    Reply
  16. The Best Oreo Cupcakes says:
    January 27, 2015 at 5:04 pm

    […] Find the recipe at: thenymelrosefamily.com […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Jennifer Anderson Hey, I’m Jenny! As a working mom, I understand the importance of saving time and money. My hope is that my blog brings you countless resources for great, fast recipes and easy cleaning, health and DIY tips. MORE ABOUT ME »

Looking for Something?

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Home About Privacy Policy Contact

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites

2010 – 2021 The Melrose Family. All Rights Reserved.

Get a FREE Recipe E-book!

Sign up with your email and get access to our all time favorite Recipes!