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Close up of Oreo Cupcakes on a wire rack on a blue napkin.
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5 from 1 vote

Oreo Cupcakes

Oreo Cupcakes start with doctoring up a boxed chocolate cake mix and from there are loaded with Oreo's from the bottom to the top! These rich, Oreo-filled cupcakes will have everyone rushing to grab one... or two!
Prep Time15 mins
Cook Time22 mins
Cooling Time30 mins
Total Time1 hr 7 mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 334kcal



  • 1 (15oz.) box chocolate cake mix
  • 1 (3.4oz.) box instant chocolate fudge pudding mix dry
  • ½ cup sour cream
  • ¾ cup vegetable oil
  • ½ cup whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 24 Oreos


  • 2 cups heavy cream
  • ½ cup powdered sugar
  • cup instant chocolate fudge pudding mix dry
  • 2 cups crushed Oreos
  • 24 Oreos for topping
  • 2 Cookies & Cream Chocolate bars divided for topping


  • Preheat oven to 350°F and line a cupcake pan with liners and set aside.
  • In a large bowl or stand mixer fitted with a whisk attachment, mix together all ingredients for the cupcake batter.
  • Place one Oreo in each cupcake liner.
  • Use a medium cookie scoop to scoop 1½ scoops of batter on top of each Oreo each liner. About 3 tablespoons.
  • Bake the cupcakes for 20 to 22 minutes or until a cake tester comes out clean.
  • Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
  • While cupcakes are cooling, beat together the heavy cream, powdered sugar, and pudding mix in a stand mixer fitted with a whisk attachment.
  • Place frosting in a piping bag and pipe a large mound onto the cupcakes.
  • Roll the tops of the frosted cupcakes in the crushed Oreos so they stick to the frosting then top with an Oreo and a piece of cookies ‘n cream chocolate bar.


  • Vanilla or chocolate frosting can be made depending on personal preference, just swap out chocolate for vanilla pudding mix or vice versa.
  • Because this is a whipped cream-based frosting, the cupcakes should be refrigerated within 2 hours of frosting.
  • It’s best to top with the Oreos just before serving so they don’t get too soggy.
  • Store in the fridge for up to 2 days but know that the Oreos will get soft.
  • A classic chocolate cake batter can also be used in this recipe if you have a favorite homemade kind.
  • Do not add any extract ingredients called for on the back of the cake mix box, just the ones listed here in the ingredients.


Calories: 334kcal | Carbohydrates: 30g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 248mg | Potassium: 118mg | Fiber: 1g | Sugar: 18g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg