Easy, soft and moist chocolate Oreo cupcakes with cake mix recipe (cookies and cream cupcakes), homemade with simple ingredients. Paired with Oreo buttercream frosting and has an Oreo bottom. Full of chocolate and vanilla flavors.
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If you love Oreos and chocolate as much as me, you will fall in love with today's recipe. These are great as a dessert or snack and perfect for birthday parties. Kids are crazy about the Oreo bottom and we never have leftovers. These are just as delicious as my Easy Chocolate Oreo Cake (Layer Cake) and Cookies and Cream Cake and of course this Refrigerator Cake (Chocolate Oreo Icebox Cake).
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Key ingredients
- Cake mix- Be sure to check that it is a 15.25 oz. box.
- Pudding mix- This doesn't need to be made, just the powder is used.
- Oreo crumbs- You can use your food processor for ease.
- Eggs- A total of 4 large ones will be used in this recipe.
- Oreo frosting- Super easy to make with just 5 ingredients.
- Oil- Contributes to a fluffy, airy texture.
- Water- Essential for mixing all ingredients properly.
- Chocolate chips- I like to use mini for ease and semi-sweet for flavor.
- Sour cream- This really helps lock in moisture so you don't have dry cupcakes.
- Oreos- I highly recommend the actual name brand for best flavor and texture.
Variations
- To help cut the sweetness- Use a slightly tangy frosting like Cream Cheese Frosting or Chocolate Sour Cream Frosting, but be sure to mix in ½-3/4 cups Oreo crumbs. Add a little more milk or water to get the desired piping consistency.
- After cupcakes have baked- You can fill the centers. Check out this post on How to Make Filled Cupcakes (Stuffed Cupcakes) if you have never done this before. Some filling options include thick Homemade Caramel Sauce, Biscoff cookie butter, Nutella, or Chocolate Ganache.
- Pair with other frosting flavors- Such as Mocha Buttercream Frosting (Espresso Coffee, Biscoff Frosting, Nutella Frosting (Hazelnut Buttercream), or Chocolate Ganache Frosting (2 Ingredients).
- Add a drizzle on top of frosted cupcakes- This takes them over the top and makes them look so gourmet, fancy and bakery style. Try this Hot Fudge Sauce (Chocolate), Nutella Syrup (2 Ingredients), Easy Maple Glaze For Cake (Drizzle Icing), Chocolate Gravy, and of course this Easy Chocolate Glaze.
- Try other cake mix flavors- Such as strawberry, red velvet, yellow, Funfetti, or french vanilla.
- Make mini cupcakes- Use a mini cupcake pan, mini liners and mini cookies.
- Add some sprinkles- This adds a bit of color and fun to the overall treat.
- Spread frosting- Instead of piping it to make it even more fast and easy.
- Add a fondant topper- Instead of an Oreo like I did in these Easy Graduation Cupcakes and Easy Dinosaur Cupcakes. You can learn How to Make Marshmallow Fondant and How to Color Fondant as well.
- Use other cookies or candies for topping- Such as Nilla Wafers, Chips Ahoy cookies, Pieces of a Hershey's chocolate bar, a Hershey's kiss, and more.
How to make easy chocolate Oreo cupcakes recipe with cake mix box?
1. Whisk together all the dry ingredients- This includes cake mix, pudding mix and Oreo crumbs.
2. Add in dry ingredients- Including eggs, sour cream, water, and oil.
3. Toss in- The chocolate chips.
4. Mix- Until fully incorporated.
5. Place Oreos- In the bottom of the cupcake liners.
6. Scoop and drop batter- Into liners on top of Oreos.
7. Place in the oven- And bake until done.
8. Decorate- With piped frosting and top with an Oreo.
Tips and techniques
- All ingredients must be at room temperature- To allow all everything to blend together smoothly and evenly.
- You can either use Devil's Food cake mix or chocolate cake mix- They both yield very good results.
- I have tested this recipe with the following brands- And they all yielded great results: Pillsbury, Betty Crocker, Duncan Hines.
- Don't replace oil with butter- Because butter will make these cupcakes very dense.
- You must use the dry pudding mix- Not the prepared Snack Pack pudding cups.
- Use full fat sour cream-Because it makes them very rich, soft and moist.
- Chocolate chips are optional- But add an extra boost of chocolate flavor. However, be sure to use mini chocolate chips instead of regular sized ones to prevent them from sinking to the bottom of the liners during baking. Check out this post on How to Stop Chocolate Chips From Sinking.
- Allow the cupcakes to cool completely before frosting- In order to prevent the frosting from melting and making a sticky mess.
- If the frosting is too thick- Thin it out by mixing in a little more milk or heavy cream.
- If the frosting is too thin- Thicken it out by mixing in a little more powdered sugar.
- You must use a combination of butter and shortening- For the frosting because that makes it more stable, especially in warm weather.
- Use unsalted butter- In frosting to prevent it from becoming too salty.
- Don't use boiling water- Because it will cook the eggs, but you do want a little warmth to help make the mixing smoother.
- Cool cupcakes completely before decorating- Because otherwise you will end up with melty, messy frosting. Learn more about How to Decorate Cupcakes with frosting.
- If you buy a cake mix that is not 15.25 oz- Then you will need a scale to weigh out that amount so that these cupcakes turn out properly.
Recipe FAQs
Yes, in fact it almost like a built-in type of cookie crust that is delicious. It only becomes slightly softer and still keeps it's structure.
Yes, the cream filling will melt into the batter, adding sweetness and a slightly softer crumb. I like to fold in just before adding to the baking pan.
This can happen when you cook it too long because it ends up drying out. It may also be that ingredients were not measured properly. Remember, baking needs preciseness.
This likely happened because the cupcake was not fully cooked. It's a good idea to insert a toothpick into the center to see if it is done. If it comes out with gooey batter, then you need to cook it longer. Also, always be sure to measure ingredients properly.
Surprisingly they don't. They become slightly soft but don't disintegrate and still hold their shape and their crunch. It's a fun surprise for guests.
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- Cupcakes and frosting can be stored in individual sealed containers for up to 1 month. When you are ready to enjoy them, thaw to room temperature and assemble, per my instructions.
- Room temperature- These can stay out for 3-5 hours away from direct sunlight, heat and moisture.
- Make ahead- These can easily be made 1 day in advance.
More Oreo desserts
- Easy Oreo Turkey Cookies (Candy Corn)
- How to Make Oreo Pie Crust (No Bake)
- Fudgy Oreo Brownies (Easy)
- Oreo Fudge (Cookies and Cream Fudge)
- Chocolate Covered Oreos (Dipped Oreos)
Recipe
Easy Chocolate Oreo Cupcakes (With Cake Mix)
Video
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Ingredients
Cupcakes
- 1 box Devil's food cake mix Or chocolate cake mix, 15.25 oz. cake mix box
- Instant chocolate pudding mix Dry powder, 3.9 oz. box
- ¼ cup Oreos Finely crumbled in a food processor
- 4 Eggs Large, Room temperature
- ¾ cup Oil
- ¾ cup Water Warm and not boiling hot
- 1 cup Sour cream Full fat
- ⅓ cup Mini chocolate chips Optional but highly recommended, Coated in 1 tablespoon flour to prevent sinking
Oreo Buttercream Frosting
- 1 cup Butter Unsalted, Room temperature
- ½ cup Shortening
- 5 cups Powdered sugar
- 2-4 tablespoon Milk Or heavy cream
- 1 cup Oreo crumbs
Decoration
- 22 Oreos
Instructions
- In a large mixing bowl, whisk together cake mix, pudding mix and crumbled Oreos.
- Add eggs, oil, warm water, sour cream and mix until just combined.
- Stir in chocolate chips (optional).
- Add cupcake liners in your baking tray and place an Oreo in each liner.
- Pour batter on top of the Oreos.
- Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cupcakes to cool completely.
- While they are cooling, prepare the frosting: Cream together butter and shortening. Gradually, add sugar (1 cup at a time), along with the milk while constantly mixing until smooth and creamy.
- Mix in Oreo crumbs until smooth.
- Fill a piping bag with frosting and attach the big star tip (Wilton tip 1 M) and pipe a swirl on top of each cupcake.
- Stick an Oreo on top and enjoy.
Notes
- You must use a 15.25 oz. cake mix box. If you have the smaller box, open up a new box of cake mix and measure out the remaining missing quantity with a weighing scale and add that to your cake mix for a total of 15.25 oz.
- If you are planning to use chocolate chips, make sure they are mini chocolate chips because they are less likely to sink to the bottom. Also coat them in flour first to ensure they don't sink.
- Don't use boiling hot water because that would cook the eggs in the batter. It needs to be lukewarm and this small amount of heat helps to combine the batter smoothly and evenly.
- Don't frost warm cupcakes or else the icing will melt and just slide off.
- Fill cupcakes by hollowing out the center or using the long filling nozzle. Some options are warm Nutella, Biscoff cookie butter or just additional frosting.
- Don't over bake cupcakes because that will make them dry and crumbly.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Krista
Now I am craving cupcakes! These look delicious!
Melanie Bauer
OMG, looks insanely delicious! Our family will go crazy for this, so excited to try this!
Allison
My kids love Oreos - they will be thrilled when they see these. Yum!
Paula
OREOs are my guilty pleasure. Loving this!
Amanda
Oh my where has been this my whole life !!
Sabrina
Anything with Oreos is going to be a hit in our house! Love how easy these are to make!
Steph
I love all recipes that use cake mix. They are super easy to make, thanks!