Just in case we aren’t already acquainted, you should know that I love easy cake mix recipes, and by far my favorite type of mini desserts are cupcakes!
While I’ve tried my hand at a few Oreo Cupcake Recipes, this Chocolate Mint Oreo Cupcake Recipe is a family favorite! This is one of my favorite cupcake recipes!
Aren’t they so pretty? My favorite mini dessert!
I love those soft frills of mint-flavored buttercream, with a Mint Oreo nestled in, giving a little hint as to the cupcake’s flavor.
The secret to an amazing, yet not overpowering, mint-flavored buttercream is to not have mint be the only flavor in the recipe.
I opted to add equal parts mint and vanilla, but you could alternatively do equal parts mint and chocolate flavor, mint and butter flavor, or even mint and lemon flavor – whichever appeals most to you.
Another secret to these cupcakes is that I used a conventional box cupcake mix but I baked them 25 degrees higher than the box called for, which is how I get those domed tops on my cupcakes.
But wait, it gets better…
Yup, baked right in at the bottom is a hidden Oreo Mint Cookie, giving a slight crunch and an extra hit of mint chocolate flavor to this Chocolate Mint Oreo Cupcakes Recipe.
More delicious cupcake recipes:
Orange Cupcakes with Italian Meringue
Strawberry Creme Wafer Cupcakes
Chocolate Mint Oreo Cupcake Recipe
These Chocolate Mint Oreo Cupcakes are the best!
Ingredients
- 1 box cupcake mix prepared according to box directions
- 24 Mint Chocolate Oreos
- 1 teaspoon mint extract optional
- 1 cup unsalted butter softened
- 3 1 ⁄2 cups confectioners' sugar
- 1-3 teaspoons milk or whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 1 ⁄8 teaspoon salt
Instructions
Preheat your oven to 375F.
Line a cupcake tray with 12 cupcake liners.
Prepare the chocolate cupcake mix as directed, adding an optional teaspoon of mint extract, if desired.
Place one Oreo at the bottom of each cupcake liner and top with 1/3 cup cupcake batter. You do not want your batter to be more than a half inch below the top of the cupcake liner.
Bake for the suggested amount of time, and then cool on a baking rack.
Meanwhile, prepare the buttercream frosting by beating the butter and sugar together until fluffy and pale.
Add the whipping cream until you reach your desired consistency, and then flavor with the vanilla and mint extracts. Top with just a pinch of salt for contrast.
Fit a piping bag with a frosting tip - I went with a 406 to get those soft ruffles.
Spoon the frosting into the piping bag and tie off.
Once the cupcakes are completely cool, start frosting the cupcakes by making swirls outward from the center of each cupcakes; when you reach the edge of the cupcake, swirl inward and upward.
Top each cupcake with one Mint Oreo cookie, or a few Mint Oreo cookie crumbs, for garnish.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 351Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 1526mgCarbohydrates: 39gFiber: 1gSugar: 30gProtein: 1g
