Oreo Cookie Cupcakes

Want a showstopper of a cupcake?  Have I got the thing for you!  This thing is top to bottom Oreos and so so good!

I made an Oreo Truffle Cupcake years ago and it was delicious, but I wanted to simplify, but also keep those layers and layers of Oreo!

These start with my favorite chocolate cupcake recipe, but with an Oreo at the bottom.  After baking, more Oreo crumbs are stirred into a basic buttercream and then, why not? Another Oreo!  So delish!

Oreo Cookie Cupcakes

Cake

1 box Devil’s Food Cake Mix

1 (3.9 oz) package instant chocolate pudding mix

1 (8 oz) tub sour cream

1 cup canola oil

4 eggs

2 tsp pure vanilla extract

¼ cup strongly brewed coffee 

½ cup warm water

24 oreo cookies

Frosting

1 cup solid vegetable shortening

4 cups confectioner’s sugar

½ teaspoon butter extract

½ teaspoon vanilla extract

Dash of salt

4-6 tbsp warm water

½ cup crushed oreo cookies

Preheat the oven to 350 degrees F.  Place paper liners into two muffin tins.  Place an oreo in the bottom of each cupcake liner.

Add the remaining ingredients into the bowl of a stand mixer.  Beat for 2 minutes on medium speed until smooth and well combined.  The mixture will be thick and pudding-like.

Fill each cupcake liner about 2/3 full with batter and bake for 22-25 minutes.  

Move to wire racks and cool for 10 minutes, then remove from pans and cool completely before icing.

Combine the shortening, confectioner’s sugar, flavoring, and salt in the bowl of a stand mixer.  Add 4 tablespoons of water and mix on low speed until combined, adding more water as needed.

Scrape down the sides of the bowl.  Increase the mixer speed to medium and beat for 1-2 minutes or until the buttercream is light and fluffy.  Stir in the cookie crumbs.

Pipe onto the cupcakes and top with an additional Oreo, if desired.