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:

Quickview
405k Calories
3g Protein
22g Total Fat
47g Carbs
2% Health Score
Limit These
Calories
405k
20%

Fat
22g
35%

  Saturated Fat
10g
67%

Carbohydrates
47g
16%

  Sugar
36g
41%

Cholesterol
43mg
15%

Sodium
183mg
8%

Caffeine
16mg
5%

Get Enough Of These
Protein
3g
8%

Manganese
0.39mg
19%

Iron
3mg
19%

Copper
0.3mg
15%

Magnesium
42mg
11%

Vitamin K
10µg
10%

Phosphorus
97mg
10%

Vitamin E
1mg
9%

Fiber
1g
8%

Selenium
5µg
7%

Vitamin B2
0.1mg
6%

Folate
23µg
6%

Zinc
0.8mg
5%

Potassium
176mg
5%

Vitamin A
233IU
5%

Vitamin B3
0.75mg
4%

Calcium
37mg
4%

Vitamin B1
0.05mg
3%

Vitamin B5
0.33mg
3%

Vitamin B12
0.15µg
3%

Vitamin D
0.32µg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need
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