Oreo Cupcakes

January 1, 2015 by Jenny Melrose
Oreo cupcakes have a rich chocolate cupcake with Oreo cookie chunks and chocolate chips baked into the cake and then topped with a fluffy cream cheese frosting and covered with more Oreo cookie crumbles. Follow my tips below to make the best Oreo cupcake recipe.
 
For the cupcake recipe you will need: one vegetable oil, one  sour cream, eggs,semi-sweet chocolate chips, and Oreos. To make the fluffy frosting you will need: cream cheese, powdered sugar, vanilla extract, and Cool Whip.
 
Oreo Cupcakes in sliver cupcake wrappers with creamy white frosting sprinkled with cooke crumbs and an Oreo sticking out of the frosting
 
If your New Years Resolution was to eat healthier, these Oreo Cupcakes will not help with that. I am pleased to introduce you to the very best Oreo cupcakes that are the perfect dessert for any get together or an extra treat for those that love Oreos! Oh, they are so good.  What makes them extra good is the “frosting.”  It is less like frosting and more like a fluffy cheesecake that tastes just like Oreos. 
 
I don’t know about you, but as a kid Oreos was the one cookie that you could not leave the package out. If you did, it was very likely that I’d be covered in Oreo crumbs and the package would be empty.  Who can resist though?  Chocolate and cream made into a sandwich cookie!  It’s like heaven in every bite.
 
Since we clearly have a cupcake obsession here, it only seemed right that we turned the epic cookie into a cupcake that everyone can enjoy.  It also make it less likely that I’ll eat the entire batch of cupcakes compared to the cupcakes.  There’s just something about cupcakes that makes me want to share and just stick to one.  Although, I might have snuck two of these Oreo Cupcakes after they were done.

How do you make Oreo Cupcakes?

  1. Make the cupcake recipe according to the directions below.
  2. Allow cupcakes to cool.
  3. Make fluffy cream cheese frosting and place in the fridge to set up.
  4. After the Oreo cupcakes have completely cooled, frost them with fluffy cream cheese frosting and top with more Oreo cookie crumbles.
  5. Watch video below for more instructions.
 
 
Oreo cupcakes on a cooling rack being filled with frosting by a pastry bag

 

Tips For Making Oreo Cupcakes

  • Fill the cupcake tins 1/2-2/3 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.
  • 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 and a whole or half Oreo.
  • Try not to eat the whole batch in one sitting.
 
Oreo Cupcakes in silver cupcake linings with white cream frosting scattered with oreo cookie crumbs with an Oreo stuck into the frosting
 
If you’re looking for how to make pretty cupcakes with my favorite butter cream frosting then you’ll definitely want to check it out.  Just look how pretty the butterfly is on top of the buttercream frosting.  It’s simple, easy and definitely delicious. Plus, my favorite Chocolate Fudge Frosting is so good that you’ll be tempted to eat it with a spoon and it works perfectly on vanilla or chocolate cupcakes.
 
Oreo Cupcakes with white cream frosting topped with Oreo cookie crumbs and an Oreo stuck into the frosting.

Need more delicious cupcake recipes? Check out some of my favorites.

Oreo Cupcake Recipe

 Oreo Cupcakes with a fluffy cheesecake like frosting that will have you running back for more and will become your go-to cupcake recipe.

Oreo Cupcakes

Ready for the best Oreo Cupcakes you've ever tasted?! Oreo cupcakes have a rich chocolate cupcake with Oreo cookie chunks and chocolate chips baked into the cake and topped with a fluffy cream cheese frosting and covered with more Oreo cookie crumbles.

Course Dessert
Cuisine American
Keyword oreo cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36

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
  • 1/2 cup water
  • cup semi-sweet chocolate chips
  • 6 Oreos finely crumbled

For frosting

  • 1 package cream cheese softened
  • 4 cup powdered sugar
  • 1 tbsp vanilla
  • 1 container Cool Whip

Instructions

  1. Preheat oven to 350 degrees.

    Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely chopped Oreos.

  2. Bake in cupcake liners for about 18 mins.

    While the cupcakes cool, make the frosting.

  3. Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.

  4. 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 cupcake are all the way cool before adding frosting.

  5. Put your frosting in a pastry bag.

    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.

  6. Then frost the cupcakes like normal and sprinkle with crushed Oreo. If you'd like, stick a piece of Oreo in the frosting, for a little flair and extra cookie goodness.

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

This post was updated November 2018.

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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.

    • Amanda


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

  • 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

    • Charvi


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

      • Cara


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

  • 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!

        • Kristen


          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.

      • Ashley


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

        • Tiffany


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

          • Carol


            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


      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?

    • Kristen


      Yes! Frozen cupcakes defrost wonderfully

  • 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.)

    • Larissa Triolo


      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!

  • 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

    • Demi Renz


      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.

  • 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.

    • CityCindyrelli


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

  • 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.

  • Penny


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

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  • Sandra


    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

  • Vickie


    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!

  • Helen


    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!

  • Carol


    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.

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  • Rita King


    Are you suppose to refrigerate these cupcakes

    • Jenny Melrose


      I would store them in the refrigerator.

  • Shawna


    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!

    • Kem


      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!

  • Deborahcookie


    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

  • Sara


    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👍🏻

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