March 6 is National Oreo Day but I think we can all agree that Oreos should be celebrated every day! And I can’t think of a better way to celebrate than with Oreo Cupcakes!
Some Oreo fun facts
I shared these facts last year, when I made Oreo Krispies, but they’re so fun I think they’re worth repeating!
- Over 450 billion Oreos have been sold since their introduction
- Oreos are sold in more than 100 countries worldwide
- More women dunk this cookie than men
- More men bite the cookie whole than women
- Oreos are 71% cookie and 29% crème filling
Of course, Double Stuf Oreos (the BEST kind) have completely different proportions….
I wanted to keep this simple, so I started with a regular box cake mix. I also wanted to make a small batch, so I didn’t use the whole box. Have I blown your mind here? Yes, it’s true, you can make cakes (and cupcakes) using half a box of cake mix. Which is fabulous when you don’t want THAT much cake around!
Mix the ingredients in a bowl, just as you normally do. Then add in the crushed Oreos.
Spoon the mixture into a cupcake pan lined with paper liners. Bake the cupcakes and let them cool.
This makes about 12 "cookies and cream" cupcakes. I always get 11, so I'm probably a little generous when filling the liners. To make a full batch, just follow the box directions for the cake and double the amount of Oreos used.
Feel free to use your favorite frosting on these. Cream cheese frosting would be great, or any white buttercream.
I keep the Oreo theme going with Oreo buttercream frosting. Since I plan to use Oreos to decorate each cupcake, I like to prep my cookies first by cutting them in half. When I do this, I typically end up with some that look good and others that look half crushed. The half-crushed cookies then get crushed fully for the frosting.
I use a typical buttercream frosting and fold the crushed cookies in once its mixed up. As I noted in the recipe card, keep in mind that the crushed Oreos will be adding a mostly dry ingredient to the frosting, so try to adjust it with a little extra cream when it is near done.
Also, the first time I made these cupcakes I tried to pipe the buttercream frosting onto the cupcakes. What a frustrating exercise that was! The little chunks of Oreo crumbs clog up the piping tip pretty much every time.
Plus, once I decorated with the half cookie on top, the look of the piping was completely lost anyway. So now, I just go the easy route: frost each cupcake using a plain old butter knife and plunk half an Oreo on top. Fabulous.
These cookies and cream cupcakes are a great way to celebrate America’s favorite cookie!
Oreo Buttercream frosting
Another great use for Oreos!
Prep Time5 minsCook Time5 minsTotal Time10 mins
- 6 Oreo cookies, crushed or 12 halves – see note
- ½ cup butter 1 stick, softened
- 2-3 cups powdered sugar
- 2-4 Tablespoons heavy whipping cream
- ½ teaspoon vanilla
- Begin beating softened butter with a hand mixer. Add one cup powdered sugar and mix well. Add one tablespoon cream and mix in.
- Add vanilla, then repeat with another cup of powdered sugar and tablespoon of cream. Adjust with more powdered sugar and/or cream to get the amount and consistency you desire. Keep in mind that you will be adding dry, powdery cookies so you might want the frosting to be a little more “wet” than your typical buttercream. (i.e. add a little more cream)
- Add the crushed Oreos to the bowl and fold in. Use on your favorite baked goods!
NotesWhen using this frosting, I like to decorate with halves of actual Oreo cookies. I have found that when I cut an Oreo in half, I end up with one that looks great and the other is a mess. So if that is your plan, make your Oreo halves first, and use the messed up halves to crush up and add to the frosting.
NutritionCalories: 183kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 96mg | Potassium: 18mg | Fiber: 1g | Sugar: 22g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.
- 1 1/2 cups white cake mix I use Duncan Hines or Betty Crocker
- 1/2 cup water
- 2 1/2 Tablespoons oil
- 1 egg
- 1 egg yolk
- 3/4 cup crushed Oreo cookies about 8 regular cookies
- Preheat oven to 350F and prepare a cupcake pan with liners.
- Add all ingredients to a medium-large mixing bowl. With a hand mixer, mix on low speed for 30 seconds to evenly moisten the mix, then increase to medium speed and beat for 2 minutes.
- Fold in the crushed Oreos and gently stir.
- Pour batter into prepared cupcake liners, until about ¾ full.
- Bake for 18-21 minutes, or until toothpick inserted in the center of one cupcake comes out clean. Allow to cool 10 minutes in the pan then remove to a wire rack to cool completely before frosting.
Share your thoughts, or ask a question!