These Mini Oreo Cupcakes are for those who are Oreo dessert lovers! With a combination of traditional yellow cake mix, eggs, milk, and mini Oreos, you have a fantastic cupcake ready to serve on any occasion! Watch the video tutorial to see how easily I whipped up these delicious Mini Oreo Cupcakes!
Oreos. You can make it in cheesecakes, cakes, shakes, you name it! I used Oreos for the cupcakes in this recipe, and they were delicious! I actually used a cake mix to make this recipe because, to me, it tastes just as good and it saves me time. I added 14 Oreos and omitted the egg yolk to give it that nice white fluffy look. For the frosting, I used heavy whipping cream and whipped it till it got soft peaks. The frosting looks weird, but it still tasted DELICIOUS!
Tips and Tricks for Making This Mini Oreo Cupcakes Recipe:
- Before frosting, make sure the cupcakes are completely cooled to avoid the melting of the frosting.
- Make the frostings ahead in one big batch and just chill it. Take them out from the chiller and frost your MIni Oreo cupcakes before serving.
- You can add mini dark chocolate chips on top of the cream frosting for a bolder chocolate flavor!
- If you don’t have a piping tip to use when frosting, simply place the whipped cream into a piping bag and make a cut in the corner of the bag, and frost. Works perfectly every time!
How to Make this Mini Oreo Cupcakes Recipe:
Gather the ingredients for this Vegetarian Congee and once the ingredients are all ready, let’s begin!
- cake mix
- Egg whites
Preheat oven to 350 degrees F and line the mini cupcake pan set aside.
Here is the cake mix that I used, just the traditional Yellow cake mix:
Follow the directions on the cake box on how to mix it. For this recipe, instead of using just water, I replaced it with milk because I wanted to get a milky chocolatey kind of cupcake:
After mixing the cake batter, you can now smash 14 Oreos. I used a ladle in crushing mine. But if you like using a food processor and if you are not a lazy dishwasher like me, you can use that instead 😉
Add the crushed Oreos into the batter and mix well:
at the bottom of each cupcake liner, place a mini Oreo and pour it into the cupcake pan. It would be a nice surprise in each bite!
Bake 18-20 minutes or until a toothpick comes out clean when you poke into the cupcake:
This smells so divine after baking! But don’t get too excited to eat them yet! Allow the cupcakes to cool completely as we still have to frost them.
I used heavy whipping cream as frosting and it tasted soooo good!
Frequently Asked Questions for the Mini Oreo Cupcakes Recipe:
Q: How many hamburger cupcakes does this recipe make?
A: This recipe makes 12 mini Oreo cupcakes.
Q: Can we make this ahead and freeze it?
A: Yes, you can freeze the cupcakes and frost them when you are ready to serve.
Q: How can you store these Mini Oreo cupcakes?
A: You can freeze the cupcakes if you are going to keep them for a week, or just store them in an airtight container and chill them if you are going to serve them within a few days.
Q: Can I make this into a cake instead?
A: Yes, you can! Just use a cake pan instead of the cupcake pan.
Q: How did you pipe the frosting?
A: I used a regular round piping tip.
More fun cupcake recipes you can try:
Here are also easy and delicious Oreo dessert recipes you can try:
Mini Oreo Cupcakes
- cake mix
- 14 oreos
- Preheat oven 350 degrees F and line mini cupcake pan set aside.
- Follow directions of cake box, but replace water with milk.
- Smash 14 oreos, then add to batter and mix.
- Pour into cupcake pan and bake 18-20 minutes.
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!