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Blogged at howtoeatacupcake.blogspot.com

Cupcake recipe from Cupcakes From The Cake Mix Doctor by Anne Byrn. Frosting recipe adapted by me.

MY NOTES: The recipe didn't specify, but I let my sour cream come to room temp. I don't know if it was because of the silicone cups, but my cupcakes took about 22 minutes to bake thoroughly.


  • 30 Oreo cookies
  • 1 package (18.25 ounces) plain white cake mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract


  • Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
  • Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it.
  • Place one wafer, icing side up, in the bottom of each paper liner. Set them aside.
  • Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
  • Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed.
  • Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated.
  • Set aside the remaining crushed Oreos for the frosting.
  • Spoon or scoop 1/3 cup batter into each lined cup­cake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
  • Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes.
  • Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips.
  • Place them on a wire rack to cool for 15 minutes before frosting.
  • Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them I in aluminum foil or in a cake saver and freeze for up to 6 months. Thaw the cup­cakes overnight in the refrigerator and top with cookie crumbs before serving.

Categories: Cupcakes  Dessert 

Author Credit: Cupcakes From The Cake Mix Doctor by Anne Byrn

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