Easy Oreo Cupcakes (Doctored Up Cake Mix) – The Easiest, Most Impressive Dessert Ever
These Easy Oreo Cupcakes take a simple cake mix and turn it into bakery-level perfection. Moist, rich, and topped with an ultra-creamy Oreo frosting, no one will believe how easy they are to make! Perfect for birthdays, parties, or when you need a quick dessert that impresses.
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Servings: 24 cupcakes
Calories: 290kcal
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Ingredients
- 1 box Chocolate Cake Mix ~15.25 oz
- ¾ cup Vegetable Oil or Melted Butter
- ¾ cup Sour Cream or Full-Fat Greek Yogurt
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1 oz Espresso or Strongly Brewed Cfee about 2 tbsp
- 16 oz Cream Cheese, room temp
- 8 tbsp Unsalted Butter, room temp
- 1 tsp Vanilla Extract
- 4 cups Powdered Sugar
- 1 cup Crushed Oreos, finely crushed
Instructions
- Preheat your oven to 350°F (175°C). Line 24 muffin tins with cupcake liners (or grease them if you’re feeling wild).
- In a large bowl, combine the cake mix, vegetable oil (or butter), sour cream (or yogurt), eggs, vanilla extract, and espresso.
- Use a hand mixer or stand mixer to beat the batter for 2-3 minutes until smooth and glossy.
- Scoop the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- In a large bowl, beat cream cheese, butter, and vanilla extract until smooth.
- Gradually add powdered sugar, mixing on low speed at first, then increasing to medium-high until fully combined and fluffy.
- If the frosting is too thick, add a splash of milk. If too thin, add more powdered sugar.
- Fold in the finely crushed Oreos.
- Transfer frosting to a piping bag and generously frost each easy oreo cupcake. Top with half an Oreo for that extra WOW factor.
Nutrition
Calories: 290kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Sugar: 28g