Ingredients
The following ingredients have 30 Servings
- 30 Oreos
- 1 15.25 ounce package devil’s food cake mix
- 1 3.4 ounce package instant chocolate pudding mix
- 1 cup 8 oz. sour cream
- 1 cup vegetable oil
- 4 eggs (lightly beaten, at room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 cup warm water
- For the frosting: 3 sticks unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 2 teaspoons vanilla extract
- 18 Oreos (crushed into crumbs)
Instruction
- Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray. Place 1 whole Oreo in the bottom of each muffin liner.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water mixture. Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, fill each muffin cup 2/3 of the way full.
- Bake in preheated oven for 16-20 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
- For the buttercream, in the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed. Butter will become pale & creamy.
- Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Oreos and mix to incorporate completely, about 1 minute.
- Frost cooled cupcakes immediately. If desired, top with more crushed Oreo cookies to garnish.
