Oreo Cupcakes: The Champion of Chunky
Oreo Cupcakes: The Champion of Chunky might be just the American recipe you are searching for. This dessert has 490 calories, 5g of protein, and 23g of fat per serving. This recipe serves 24 and costs 84 cents per serving. This recipe is liked by 146 foodies and cooks. A mixture of instant chocolate pudding mix, butter, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Food Fanatic. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so amazing. Similar recipes are Oreo Bottomed Chocolate Cupcakes with Peanut Butter Oreo Frosting, Chunky Monkey Cupcakes, and Cookies and Cream Cheesecake Cupcakes {akan Oreo Cheesecake Cupcakes}.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 box devil's food cake mix
1/2 cup butter, room temperature
4 eggs
1 small package instant chocolate fudge pudding mix
1/2 cup milk
55 oreos, divided
4 sifted cups powdered sugar
2 cups semisweet chocolate chips
1/2 cup shortening
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup vegetable oil
Equipment:
muffin tray
oven
stand mixer
whisk
spatula
Cooking instruction summary:
Preheat the oven to 350°F.Line 24 muffin tin cups and place an Oreo in each one. Scoop cake batter over the Oreos, only filling each cup to be about 2/3 of the way full.Bake for 20 minutes.Meanwhile, use a stand mixer to whisk together the butter and shortening. Add the powdered sugar and milk, alternating 1 cup of powdered sugar with 1 tablespoon of milk and whisking in between each addition until smooth. Whisk in the vanilla.Hand crumble 15 Oreos into the butter cream. Use a spatula to mix in well.Once the cupcakes have cooled, spread the Oreo butter cream on top. Crumble another Oreo on top of the butter cream (you could easily spread one Oreo over two cupcakes).
Step by step:
1. Preheat the oven to 350°F.Line 24 muffin tin cups and place an Oreo in each one. Scoop cake batter over the Oreos, only filling each cup to be about 2/3 of the way full.
2. Bake for 20 minutes.Meanwhile, use a stand mixer to whisk together the butter and shortening.
3. Add the powdered sugar and milk, alternating 1 cup of powdered sugar with 1 tablespoon of milk and whisking in between each addition until smooth.
4. Whisk in the vanilla.Hand crumble 15 Oreos into the butter cream. Use a spatula to mix in well.Once the cupcakes have cooled, spread the Oreo butter cream on top. Crumble another Oreo on top of the butter cream (you could easily spread one Oreo over two cupcakes).
Nutrition Information:
covered percent of daily need
