The Best Oreo Cupcakes

Two Oreos are placed next to an Oreo cupcake.

I’m not exaggerating when I say that these are the BEST Oreo Cupcakes you’ll ever have! Oreo bits are baked throughout soft, sweet, and moist white cupcakes. To top it all off is a decadent homemade cookies and cream frosting!

Course Cakes + Cupcakes

Cuisine American

Keyword cookies and cream frosting, oreo cupcakes

Prep Time 35

Cook Time 20

Total Time 55

Servings Cupcakes

Calories 369kcal

Author Jennifer

Ingredients

Cupcakes:

1 box white cake mix 15.25 ounces
1 cup 2% milk
⅓ cup vegetable oil
3 large whole eggs
1 ½ cups chopped Oreos

Cookies & cream Frosting:

1 cup white chocolate chips
1 cup salted butter, softened 2 sticks
4 ounces cream cheese, softened
4-5 cups powdered sugar
2-3 Tablespoons milk
Additional Oreos optional garnish

Instructions

MAKE OREO CUPCAKES:

Preheat the oven to 350 degrees Fahrenheit and fill two cupcake tinswith cupcake liners. Set aside.
In a bowl, mix together the white cake mix, milk, vegetable oil, and large eggs. Stir until completely combined.
Fold in the chopped Oreos.
Pour batter into cupcake liners, filling each liner ¾ of the way full.
Place both cupcake tins into the oven on the same rack. If they cannot fit on the same rack, wait for one to be done before putting the next one in.
Bake in the oven for 18-20 minutes or until a toothpickcomes out clean.
Let the cupcakes cool completely before frosting. (about 20-30 minutes).

MAKE COOKIES & CREAM FROSTING:

To make the frosting, melt the white chocolate chips using a heat safe bowl in the microwave. Microwave in increments of 20 seconds. Stir in-between each interval to make sure the chocolate doesn’t overheat. Set aside to cool slightly.
In a large bowl, use a mixer to beat the salted butter and cream cheese until creamy.
Beat in 2 cups of powdered sugar along withthe slightly cooled chocolate.
Once the powdered sugar is completely incorporated, add in an additional 2 cups of powdered sugar along with 2 Tablespoons ofmilk. Mix until completely combined.
Add more milk or powdered sugar in order to get a good piping consistency. It should be firm enough to hold its shape when pipedonto the cupcake.

DECORATE CUPCAKES:

Spoon frosting into a piping bag with desired tip (I used a 1M Wilton tip) and then pipe the frosting onto the tops of all the cupcakes using an upwards swirl.
Sprinkle with chopped Oreos and then top with one Oreo cookie, optional.
Hand these out to all your friends and enjoy!

Notes

Store these cupcakes at room temperature for about 2-3 days, but make sure to cover them or put them in an airtight container. After that, place them in the refrigerator for up to 5 days.

To freeze, individually wrap them and store for 3-4 months.

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