8 crushed oreo cookies with the cream removed before crushing
Instructions
Preheat the oven to 350 degrees. Spray muffin tine with nonstick cooking spray or line with paper liners. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into prepared muffin wells. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly in pan at least an hour and a half before removing.
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all the sugar has been added and mixed thoroughly, begin adding the very cold milk, one Tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency. Fold in the Oreo cookie crumbs. Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.
Originally Submitted
6/21/2016
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