Today is my mother-in-law’s birthday! Happy Birthday, Renee! In honor of her birthday, I thought I’d share these AWESOME Chocolate Oreo Cupcakes!
First, I gotta tell y’all the cupcake itself is SOOOOOO GOOD! It uses a boxed cake mix AND a boxed pudding mix (plus oil, eggs, and sour cream), and oh my goodness, it is the richest, moistest, chocolatiest cake I’ve ever had! I actually snuck a few spoonfuls of the batter (tempting fate with the raw egg because I live on the edge), and I swear the batter was so good I had to show some serious restraint not to just eat the whole bowl! I think I might use this recipe again and just to make a cake and not cupcakes because wow, it was so good I don’t know if I ever need to try another chocolate cake recipe.
Next, the frosting…OK so the frosting was tasty, but was more the consistency of marshmallow fluff than buttercream frosting. Like I said, it still tasted delicious, but it didn’t exact hold it’s shape after being piped from the piping bag. I even tried refrigerating my bowl of frosting for an hour. That didn’t help, so I put it in the freezer for another 20 minutes. That didn’t help either, so I just went with it. Maybe I needed to use more powdered sugar? Maybe I miscounted the number of cups I put in the mixture? I don’t know, but either way, at least it tasted good!
I “stuffed” my cupcakes with frosting by coring the center of the cupcake (using the tip of my piping bag) and then piping frosting into the core. You can see in the last photo above that the cupcake has a frosting core. If you don’t cut the cupcake in half like I did in the photo though, you honestly probably couldn’t really even tell that they had been stuffed with frosting. Cupcakes are kinda messy anyway so when you bite into it and have a little extra frosting in one bite, you don’t really notice. So, my recommendation is to just skip the “stuffing” frosting into the cupcake if it’s not noticeable.
I hope these cupcakes will find their way onto your table the next time you have something to celebrate! Or heck, even if you don’t, cuz everybody needs some cupcake in their life!
- 1 box of triple chocolate cake mix (my mix came with a fudge pack inside. I poured it in the batter too and it was delicious, so if yours comes with a fudge pack, go ahead and toss it in!)
- 1 cup of vegetable oil
- 1 larger size box of unprepared chocolate pudding
- 1 cup sour cream
- 4 eggs
- 1/2 cup of water
- About a cup semi-sweet chocolate chips
- 6 crushed Oreos
- 1 package of cream cheese, 8oz. at room temp.
- 4 cups powder sugar
- 1 Tbsp vanilla
- 1 container of Cool Whip, 8oz. thawed
- 12 Oreos, cut in half
- 4 crushed Oreos
- Preheat oven to 350 degrees F.
- Mix together the cake mix, oil, unprepared pudding mix, sour cream, eggs, and water. Then add in chocolate chips and crushed Oreos.
- Bake in cupcake liners for 20-22 mins.
- While the cupcakes cool, make the frosting.
- Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.
- Gently fold in the cool whip.
- You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcake are all the way cool before adding frosting.
- Put your frosting in a pastry bag, then frost the cupcakes.
- To garnish, sprinkle with crushed Oreo and top with Oreo halves.
Source: The Melrose Family