With an Oreo baked inside the moist chocolate cake and a topping of rich cream cheese frosting, these Oreo cupcakes are decadent, sweet, and mouthwatering.
I first made these cupcakes- or a variation- for G’s first birthday. We let him have one, but he wasn’t sure what to think. I think his dad ended up eating it.
I made them again a few weeks ago for a baby shower at school. It was a “sprinkle,” really, and it was for us and for another teacher who is also expecting a sweet baby girl (really, by the time this is published, little Wiley Jo might already be here!). I volunteered to make the cupcakes because I have a hard time passing up an opportunity to bake something.
I’d considered going with soft colors, specifically pink, but this recipe was in my brain, nagging me and begging to be made. I make it a habit to listen to that voice, so I bought a package of double stuf Oreos and got to work.
Just like with my strawberry limeade cupcakes, I went with a boxed cake mix to save time and mess. If you’re careful not to over-bake your cake, you can still get moist, light cupcakes from a box. These devil’s food cupcakes were begging to be matched by an equally rich, smooth topping; cream cheese frosting was the obvious choice.
As a whole, these Oreo cupcakes are delectable and full of flavor. The Oreo at the bottom is an unexpected treat that’s matched by the decadent frosting. It doesn’t really matter what occasion you’re celebrating, these little guys will make it memorable.
Oreo Cupcakes with Cream Cheese Frosting
20-24 Oreos (I used double stuf)
1 box devil’s food cake mix (the kind with pudding inside)
1/2 c. vegetable oil
1 c. water
8 oz. cream cheese, softened
1/2 c. butter, softened
1 tsp vanilla
4 c. powdered sugar
Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Twist Oreos in half and place the side with the cream on it in the bottom of the cupcake liner, cream side up. In a large bowl, combine cake mix, eggs, oil, and water. Mix well and spoon the batter into the cupcake liners, filling each about three quarters full. Bake for 18-22, or until a toothpick inserted into the middle of a cupcake comes out dry.
To make the frosting, beat the cream cheese on medium side until fluffy. Add the butter and mix well. Pour in the powdered sugar, one cup at a time, mixing to combine between each. Add the vanilla and beat until smooth.
When cupcakes are cool, frost generously. If you’d like, you can use the leftover Oreo halves for garnish: crush them up and sprinkle the crumbs over the frosting, or stick the cookie down in the frosting.