Oreo Cookies and Cream Cupcakes- Cake Mix Hack

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These are the BEST Cookies and Cream Cupcakes! Oreo cookie pieces are inside both the cake AND the Oreo Buttercream. All of the magic starts with a cake mix which means this no-fail cupcake is perfect for all baking levels!

Chocolate cupcakes with Oreo buttercream frosting and an Oreo cookie on top

Recipe Features:

Cake Mix Hack: This cupcake recipe starts with a cake mix! A few twists give you a moist and delicious cake!
Chocolate Flavor: There is so much chocolate flavor in the cake AND the addition of chocolate sandwich cookies in both the cake and frosting.
No-Fail: Follow the directions for a super simple no-fail dessert recipe!

I have to be honest here for a moment, while these cupcakes as a whole are amazingly delicious the real star is the cookies and cream buttercream. Crushed cookie pieces are mixed right into the frosting which gives you a beautiful speckle and delicious crunch. You can literally put this frosting on any cake recipe.

Cookies and Cream Cupcake Recipe Ingredients:

If you are an Oreo fan, like me, then get ready to meet your new favorite cupcake! These cookies and cream cupcakes with cake mix are the easiest cupcake of all-time. Cookie crumbs are in the cake and frosting- plus a big cookie right on top. They are the ultimate cookies and cream cupcake.

But what do you need to get started? I’ve talked about how this is a “cake mix hack” but what does that mean exactly? Let’s dive into the ingredient list:

For the Cookies and Cream Cupcakes

Cake Mix- I like to use Devils food for this one, but any chocolate cake will do.
Instant Chocolate Pudding Mix- You’ll pour the powder right into the cake mix itself. Not need to prepare.
Eggs- Large eggs at room temperature.
Oil- Coconut, vegetable, or canola will work well.
Water- Basic H2O
Sour Cream- This is another secret ingredient that really takes these from “box mix” to bakery worthy.
Oreo Cookies- Not a fan? Any chocolate sandwich cookie will do. We have tried off brands as well as JoJo’s with great success.

For the Oreo Buttercream Frosting

Butter- Unsalted butter that is slightly softened, about 20 minutes out of the refrigerator.
Powdered Sugar- I don’t bother to sift my powdered sugar. Everything will mix together well once you add the cream.
Vanilla Extract- Always opt for pure vanilla.
Heavy Cream- My favorite secret ingredient. Adds a little lift to your frosting making it extra light and fluffy.
Oreo Cookies- You’ll want them crushed finely. I suggest putting them into a food processor or high powdered blender.

How to Make Cookies N Cream Cupcakes:

Make the Oreo Cupcakes

Preheat the oven to 350 degrees. Line 2, 12 cup, muffin tins with paper liners and set aside.
Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer. Stir in the eggs, oil, water, and sour cream using the paddle attachment, roughly 2 minutes of mixing.
Fold in the 1-1/2 cups of crushed Oreo cookies.
Fill the cupcake liners 2/3 full with batter, about 1/4 cup.
Bake 12-15 minutes or until the tops are domed and spring back when touched or a toothpick comes out clean.
Remove from the pans and transfer to a cooling rack. Cool completely.

Make the Oreo Frosting

Place the softened butter in the bowl of an electric mixer fitted with the paddle attachment.
Add the powdered sugar, 1 cup at a time, keeping your mixer on low speed to fully incorporate.
Stir in the vanilla and heavy cream.
Increase the mixer speed to medium and beat 4 minutes. You want the frosting nice and fluffy.
Fold in the crushed cookies using a spatula.
Spread or pipe onto your cupcakes.

Tips and FAQ’s:

Get even cupcake sizes by using a scoop or measuring cup. We typically find that 1/4 cup works perfectly for this recipe.
Frosting too thick? Try adding an extra 2 tablespoons of heavy cream before adding the cookies. Beat well to give your frosting a nice fluffy finish.
Be sure to really crumble the cookies. I recommend using a food processor or high powdered blender. If the cookies are too big they will clog your piping tip.
All ovens bake differently. Be sure to check your cupcakes and adjust the time by a minute or two based on your oven temperature.

How do you make a boxed cake mix taste like it is from a bakery?

One of the ways to make a quick dessert is to use a cake mix. You can add ingredients, swap some out, and get so creative. The options are endless, but these are a few of our favorite ways to make a boxed cake mix taste like it is homemade:
– Add an extra egg. We always use 3 or 4 eggs in a cake mix. It gives it a richer flavor that is AMAZING. Especially when it’s a chocolate cake.
– Add a little sour cream to boost the flavor.
– Stir in a pudding mix!
– Substitute milk for water. This recipe is better with water, but most of the time this easy switch is enough to give it a great boost.
– Ditch the canned frosting. Opt for a homemade version. All you need is butter, powdered sugar, vanilla, and milk or heavy cream.

How do you make cookies and cream frosting?

Ready for a crazy secret? This was made with a classic vanilla buttercream and simply folded finely crushed Oreo cookies into the mix. The result was a beautifully speckled frosting that was gorgeous on top of the cute little mini cakes.
TIP: Use a food processor or strong blender to get coarse crumbs. This will make it easier to fold into your frosting and to pipe onto the cupcakes.

Can you put an Oreo in a cupcake?

into the cupcake liner and top with batter. Bake as normal for a fun surprise as people eat their cakes!

How to Store Homemade Cupcakes

These Oreo cookie cupcakes should be stored in an airtight container to prevent drying out and contamination. They can be kept on the counter at room temperature for up to 2 days.

Can I freeze cupcakes?

Yep! It is best to freeze cupcakes before frosting. Individually wrap each in plastic wrap and place in an airtight container of freezer safe bag. Frozen cupcakes will last up to 3 months.

More Cupcake Recipes:

More Oreo Recipes:

Cookies and Cream Cupcakes

Yield: 24 Cupcakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

For the cupcakes:

1 (15 oz) Box devils food cake mix
1 (5.9 oz) box instant chocolate pudding
4 large eggs
3/4 cup oil
3/4 cup water
1 cup sour cream
1-1/2 cups crushed Oreo cookies, (12-15 cookies)

For the frosting:

2 cups unsalted butter, softened
6 cups powdered sugar
1 teaspoon pure vanilla extract
2 Tablespoons heavy whipping cream
1-1/2 cups crushed Oreo cookies

Instructions

For the cupcakes:

Preheat the oven to 350 degrees. Line 2, 12 cup, muffin tins with paper liners and set aside.
Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer. Stir in the eggs, oil, water, and sour cream using the paddle attachment, roughly 2 minutes of mixing.
Fold in the 1-1/2 cups of crushed Oreo cookies.
Fill the cupcake liners 2/3 full with batter, about 1/4 cup.
Bake 12-15 minutes or until the tops are domed and spring back when touched or a toothpick comes out clean.
Remove from the pans and transfer to a cooling rack. Cool completely.

For the frosting:

Place the softened butter in the bowl of an electric mixer fitted with the paddle attachment.
Add the powdered sugar, 1 cup at a time, keeping your mixer on low speed to fully incorporate.
Stir in the vanilla and heavy cream.
Increase the mixer speed to medium and beat 4 minutes. You want the frosting nice and fluffy.
Fold in the crushed cookies using a spatula.
Spread or pipe onto your cupcakes.

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Nutrition Information:

Yield: 24 Serving Size: 24 Cupcakes
Amount Per Serving: Calories: 304Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 79mgSodium: 331mgCarbohydrates: 74gFiber: 1gSugar: 53gProtein: 4g

Pin for later:

Cookies and Cream Cupcakes - This chocoalte cupcake is loaded with oreo cookies giving you the best cookies and cream experience!

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Ashley

Wednesday 8th of June 2022

Hello, I want to try this recipe but my question is can I use the dry ingredients from a homemade recipe for chocolate cupcakes instead of the box mix? Would it still work the same?

Jesseca

Hi Ashley, YES. Just fold the cookies that are called for into your batter. I do this all of the time. The other option is you could place a whole cookie into the bottom of the cupcake liner and add chocolate batter right on top.

Sally

Wednesday 25th of May 2022

So disappointed. The cupcakes tasted great and the frosting tasted great but once I folded in the Oreo crumbs in the frosting, the frosting turned into cement and would not pipe. Next time I will frost with buttercream and sprinkle the Oreo crumbs on top. I made these for birthdays for a youth center here in town and I just wish they were a little prettier. I’m sure they will taste good.

Hi Sally, I apologize that your frosting became too thick. Next time, if you want to try again, try making sure the cookies are fine crumbs and adding additional cream to the frosting to thin it out. Occasionally I'll add up to 1/4 cup. If it becomes too runny you can whip it a little longer and the cream will start to stabilize and thicken.

I hope the cupcakes still tasted good.

Sarah

Tuesday 8th of February 2022

Can I use cake pan instead of cupcake tin? Have you ever tried this b4? Thanks Sarah

Wednesday 9th of February 2022

Hi Sarah, I haven't made this in a cake pan, but it shouldn't be a problem. Follow the baking directions on the back of the cake mix box. :)

Maria

Saturday 5th of February 2022

Do they need to be stored in the refrigerator?

Hi Maria. Thank you for your question. You should store frosted cupcakes in your airtight container on the counter at room temperature. No need to refrigerate.

Lynn

Sunday 27th of June 2021

Great recipe. I made these for a birthday celebration so I used the birthday cake Oreos inserting one at the bottom as suggested for a little more surprise. Rather than tackling the whole Oreos I used the minis for the frosting; it worked very well. Thank you for sharing!

Tuesday 29th of June 2021

What a great idea to use the birthday cookies! I'll have to give it a try.