Oreo Cupcakes Doctored Cake Mix (Print Version)
Tender cupcakes with crushed Oreos and creamy buttercream, perfect for celebrations.
# Ingredients:
→ Cupcake Batter
01 -
1 (15.25 oz) white cake mix (e.g., Duncan Hines Moist White Cake)
02 -
½ cup (60g) all-purpose flour
03 -
½ cup (100g) granulated sugar
04 -
1 (3.9 oz) box vanilla instant pudding mix (dry, not prepared)
05 -
1 cup (242g) sour cream
06 -
½ cup (108g) vegetable oil (e.g., canola oil)
07 -
1 ¼ cup (302g) water
08 -
3 large eggs
09 -
2 ½ teaspoons (10g) vanilla extract
10 -
Oreos, crushed (10 cookies for batter)
→ Optional Decoration
11 -
Mini Oreos for topping
→ Oreo Buttercream Frosting
12 -
2 sticks (226g) unsalted butter, softened
13 -
6-7 cups (690-805g) confectioners sugar (adjust for desired consistency)
14 -
2 teaspoons (8g) vanilla extract
15 -
¼ cup (60g) whole milk or cream (adjust as needed)
16 -
½ teaspoon (3g) salt
17 -
Oreos, crushed (10 cookies)
# Steps:
01 -
Preheat the oven to 350°F (175°C).
02 -
Crush 10 Oreos for the batter and set aside. Use a food processor or crush in a ziplock bag with a rolling pin.
03 -
Place paper cupcake liners into the wells of a cupcake pan. This recipe makes 28 cupcakes.
04 -
In a mixing bowl, combine the cake mix, all-purpose flour, sugar, and instant pudding mix. Whisk to blend evenly.
05 -
Add sour cream, vegetable oil, water, eggs, and vanilla extract to the dry mixture. Mix on low speed for 30 seconds.
06 -
Scrape down the sides and bottom of the bowl as needed, then mix on medium speed for 2 minutes until well blended.
07 -
Gently fold in the crushed Oreos into the batter.
08 -
Spoon batter into the cupcake liners, filling each approximately ⅔ full (about ¼ cup per liner).
09 -
Bake at 350°F (175°C) for 18 minutes or until the cupcakes spring back when lightly pressed, or a toothpick inserted comes out with a few moist crumbs.
10 -
Remove cupcakes from the oven. After 5 minutes, transfer them from the pan to a cooling rack to avoid overcooking.
11 -
In a mixing bowl, cream the softened butter until smooth. Blend in 2 teaspoons of vanilla extract.
12 -
Add half of the confectioners sugar and most of the milk or cream. Mix on medium speed until incorporated. Add the remaining sugar and milk, and mix for 3-4 minutes.
13 -
Slow the mixer to low speed for 1-2 minutes to eliminate air pockets. The buttercream should become smooth and creamy.
14 -
Fold the crushed Oreos into the buttercream. For a finer texture, crush Oreos with a food processor.
15 -
Spoon the frosting into a piping bag or directly apply onto cooled cupcakes. Optionally, top with mini Oreos for decoration.
# Notes and Tips:
01 -
For smoother frosting, crush the Oreos finely using a food processor.