These chocolate cupcakes are topped with Oreo flavored frosting and get an extra Oreo on top for decoration, just in case there wasn’t enough Oreo! I think there are two types of people when it comes to baking. Those that can decorate and nail that image they see on Pinterest and those that don’t want to take the time to decorate at all. I fall into the second category because I’m not the greatest at it. In fact, I even took a cake decorating class once at the community education center and learned a lot. When it comes to baking, I’m not ashamed to use a box cake mix. I like them because they are so versatile. You can easily swap out the ingredients on the back of the box for something like canned pumpkin or a can of diet soda if you’re on WW program to help lower the points. That is what I actually did for these cupcakes. I’ll leave both a homemade version and a completely made from scratch Oreo cupcake on this post. This recipe has been recently updated with new pictures and nutrition info. 10/21/2019
How to make Oreo Cupcakes (the lazy way)
Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix and 1 12 oz can of diet soda. Any flavor is fine for this. Stir in ¾ cup chocolate chips (optional). Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining ¼ cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.Crush some Oreos in a food processor until they look like fine crumbs. Add the Oreos to a container of white chocolate frosting. Then frost the cupcakes with a piping bag or offset spatula. Or you can use my recipe for Oreo Fluff for the frosting which I will have below.
Serving Sizes
This Recipe Makes 24 cupcakes if you follow the box instructions.
Tips for Oreo Cupcakes
One thing I like about using boxed cake mix is because it is super easy to half the recipe or to even make one or 3 cupcakes with the cake mix. My recipe for Oreo Fluff would be a perfect frosting for the top of these cupcakes. Like I mentioned above to make more WW friendly cupcakes just use 1 box of 15 oz cake mix and 1 12 oz can of diet soda. Do not use any of the extra ingredients on the back of the box calls for. Bake for same amount of time. Let the cupcakes completely cool before adding the Oreo Fluff to them. How to freeze Oreo Cupcakes? If you plan on freezing these cupcakes you can definitely freeze the individual cupcakes. Just don’t frost them before putting them in the freezer. What to serve with Oreo Cupcakes? A simple glass of milk would be perfect to serve with these cupcakes. I have always loved dunking my Oreos in milk before eating them. 🙂
Other Cupcake Recipes
Vegan Chocolate Cupcakes Chocolate Chip Cookie Dough Cupcakes Mojito Cupcakes Skinny Funfetti Cupcakes Lemon Cupcakes
2 cups milk (l1 %) 1 (12 oz) small tub lite cool whip 6 reduced fat Oreos, crushed For the Cupcakes 1 15 oz box of Chocolate or Devil’s Food Cake Mix 1 12 oz can of diet soda. 24 cupcake liners
Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix and 1 12 oz can of diet soda. Any flavor is fine for this. Stir in ¾ cup chocolate chips (optional).
Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining ¼ cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
Crush some Oreos in a food processor until they look like fine crumbs. Add the Oreos to a container of white chocolate frosting. Then frost the cupcakes with a piping bag or offset spatula. Or you can use my recipe for Oreo Fluff for the frosting which I will have below.
In a large bowl whisk together the pudding mix and milk for 2 minutes. Fold in the cool whip. Top with crushed oreos. Refrigerate until ready to serve.
