1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees (I preheated to 330 degrees). Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular sized Oreo cookie in the bottom of each liner (about 24 cupcakes). Take 1/2 of remaining cookies and chop coarsely and add to cake mix (I used Oreos that came in packages of 6 Oreos/package, so I think I estimated about 6 Oreos for the cake mix). Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I used 6 Oreos and put them in a blender to save time and unnecessary work). Add to frosting. After cupcakes have cooled, frost and decorate with Mini Oreos, if desired (I didn’t have mini oreos, so I skipped this step, and they still looked great).
These were a HUGE hit!! Definitely a winner. Oreo overload! The frosting is definitely thee BEST part, tasted just like cookies and cream mmm…..The sad part is that the recipe does not make enough frosting. I was able to make about 24 cupcakes, and 4 were not frosted. It’s just not the same without the frosting – good, but not GREAT. For the frosting, if you don’t have one of those fancy icing pipettes, then you can always opt for cutting a small opening on a plastic ziplock bag, which is what I did. Definitely recommending this for my fellow oreo lovers out there!