Triple Chocolate Oreo Buttercream Cupcakes

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Chocolate Oreo Buttercream frosting?  Yes!  Thank you le creme de la Crumb!  I made these cupcakes recently using a devils food cake mix for a couple of reasons – it was what was in my pantry and I don’t think my grocery store sells a triple chocolate cake mix.  If yours does – go for it!  The cake mix modified with cream cheese and milk makes a light and moist cake.  I will make these again for the frosting which is very chocolately with just a hint of Oreo cookie.  So much for the diet this week!

Triple Chocolate Oreo Buttercream Cupcakes

Makes about 24 cupcakes

  • 1 box triple chocolate fudge cake mix (may sub devil’s food cake mix)
  • 3 eggs
  • ½ cup oil
  • ½ cup half & half
  • ½ cup milk
  • ½ cup plain greek yogurt (may sub sour cream)
  • 2 teaspoons vanilla
For the Buttercream
  • 1 cup butter, softened
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon milk
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • about 12 oreos, divided


  1. Preheat oven to 350 and line muffin tins with cupcake liners.
  2. In a large bowl combine eggs, oil, half & half, milk, greek yogurt, and vanilla. Sift and stir in cake mix.
  3. Pour batter into cupcake liners, til about ¾ full. Bake about 18-20 minutes or until an inserted toothpick comes out clean.
  4. For the frosting: In a large bowl, use a hand mixer to beat the butter until fluffy and creamy. Mix in vanilla, cocoa powder, powdered sugar, and milk. In your food processor, finely crush 8 oreos. Stir oreo crumbs into frosting.
  5. Once cupcakes are baked and cooled, pipe or spread frosting onto cupcakes. Use a sharp knife to cut remaining oreos into 4 pieces and top each cupcake with ¼ of an oreo. Sprinkle with additional oreo crumbs and powdered sugar if desired.

Notes:  I used a half and half substitute of 1/2 tablespoon butter mixed with 1/2 cup milk.  I might try to make these using 1 cup of sour cream and 1/2 cup milk.    The frosting will be very stiff.  I used some extra milk so I could pipe it more easily.  The recipe makes just enough for 24 cupcakes so if you like a lot of frosting add some additional powdered sugar and a dash more milk.  And finally, the cookie crumbs in the frosting clogged up the frosting tip I was using.  So be sure the cookie crumbs are crushed extra fine or that you use a larger frosting tip.



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