Mint Oreo Cupcakes

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For the cake:

1 box Devils Food Cake Mix
1 small box (3.9oz) Chocolate Instant Pudding
1 cup vegetable oil
3/4 cup milk
4 eggs
24 Cool Mint Oreos

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. Place one Cool Mint Oreo in the bottom of each cupcake liner.
  3. In medium bowl combine cake mix, chocolate pudding, vegetable oil, milk and eggs.
  4. Beat with electric mixer until incorporated and then continue mixing 1-2 minutes.
  5. Scoop batter over top of Oreos in cupcake liner.
  6. Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
  7. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  8. Once cupcakes are completely cool frost with Crushed Oreo Mint Frosting.

For the icing:
2 sticks unsalted butter, room temperature
1 cup vegetable shortening
6 cups confectioner’s sugar
3 Tbsp milk
1 tsp mint extract
green food coloring
12 Cool Mint Oreos, crushed

  1. In bowl of stand mixer beat butter and vegetable shortening until creamy.
  2. Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
  3. Add milk 1 Tbsp at a time as needed until reach desired consistency.
  4. Add mint extract and a few drops of green food coloring to tint to desired color.
  5. Mix in crushed Oreos.
  6. Place icing in piping bag and snip off tip to create a large hole. Swirl icing on top of cupcakes.
  7. Garnish cupcakes with 1 Cool Mint Oreo cookie on top if desired.

Go pour yourself a tall glass of milk and enjoy a Chocolate Mint Oreo Cupcake! Happy 100th Birthday Oreo!



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