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  • Madison

Cookies & Cream Cupcakes


For Batter:

  • 1 box devils food cake

  • 1 box instant chocolate pudding mix

  • 4 eggs

  • 3/4 cup oil

  • 3/4 cup water

  • 1 cup sour cream

  • 1 sleeve of crushed Oreos

For Frosting:

  • 2 sticks unsalted butter, soften

  • 1 8oz package cream cheese

  • 2 cups confectioners sugar

  • 1 teaspoon vanilla

  • 2 tablespoons heavy whipping cream

  • 1 sleeve of crushed Oreos


  • Preheat Oven 350 degrees

  • Mix your dry ingredients (cake mix and pudding mix) together.

  • Add your eggs, oil, water, sour cream and mix on low with a stand or hand mixer until incorporated nicely.

  • Lightly fold in your crushed Oreos.

  • Add cupcake liners to a pan, and place one Oreo into the bottom of each liner.

  • Spoon your batter on top of the Oreo.

  • Cook for 15-20 mins or until toothpick is clean when you stick in the middle.

  • Remove from oven and let cool completely before icing.

For Icing

  • Add softened butter and cream cheese to a stand mixer or mix by hand.

  • Add confectioners sugar one cup at a time, slowly (I recommend sifting beforehand)

  • Add vanilla and heavy whipping cream

  • Mix on low until combined

  • Lighting fold in crushed Oreos.

  • Frost your cupcakes when completely cool.

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