Ingredients:

  • 15.25 oz chocolate cake mix
  • 3.9 oz instant chocolate pudding mix
  • 1 cup whole milk
  • 0.5 cup full fat sour cream
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 24 whole Oreo cookies
  • 12 Oreo cookies, coarsely chopped
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 10 Oreo cookies, finely pulverized

Instructions:

  1. Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners. Place one whole Oreo cookie at the bottom of each liner.
  2. In a stand mixer fitted with a paddle attachment, combine the chocolate cake mix, instant pudding mix, whole milk, sour cream, vegetable oil, eggs, and 1 tsp vanilla extract. Mix on low for 30 seconds, then increase to medium and beat for 2 minutes.
  3. Gently fold the 12 coarsely chopped Oreo cookies into the batter by hand.
  4. Divide the batter evenly among the 24 liners, filling each about 3/4 full over the base cookie.
  5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
  6. For the frosting, cream the softened butter for 3-5 minutes until pale and fluffy. Gradually add powdered sugar, heavy cream, and vanilla. Beat until smooth.
  7. Fold in the pulverized Oreo dust. Transfer to a piping bag with a wide star tip and frost the cooled cupcakes.