I will be the first to admit that I have an Oreo problem. I don’t necessarily think that’s a bad thing. I use this love of creamy, chocolaty goodness to inspire myself to work out (‘if I run another mile, I can have TWO Oreos!’) and be a generally nicer person (by bribing people with cookies). However, being a person of very little willpower, when two whole packages of Oreos showed up at my house over the weekend I knew I had to do something with them or else sit down and consume one package while the other laughed at me (though I could silence it quickly by eating it next). I happened to have a box of cake mix and so… the Death by Oreo Cupcake was born, promoting chocolaty addictions since this article was written. You can thank me after you’ve eaten six in one sitting.
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (I highly recommend using devil’s food cake)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Mix the cake according to the directions, but don’t put it in the pan yet! First, put a regular-sized Oreo at the bottom of each cupcake liner. Take half of the remaining Oreos, chop them coarsely, and add them to the cake mix. Fill the cupcake tins about 2/3 of the way full. Bake according to the box directions (for me, it was 17 minutes). While that’s going on, prepare the frosting. Cream together the butter and cream cheese. Add the vanilla, and then slowly combine the powdered sugar. If you are way too lazy to do this, the alternate is to purchase a can of marshmallow frosting, but that is for cheaters (or people who really need their Oreo cupcakes faster). Chop the remaining regular-sized cookies very fine (for me, that meant putting them in a food processor) and add to the frosting. After the cupcakes have cooled, frost them and decorate with mini Oreos.