Chocolate Mint Oreo Cupcake Recipe

Author Jennifer Tammy


  • 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


  1. Preheat your oven to 375F.
  2. Line a cupcake tray with 12 cupcake liners.
  3. Prepare the chocolate cupcake mix as directed, adding an optional teaspoon of mint extract, if desired.
  4. 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.
  5. Bake for the suggested amount of time, and then cool on a baking rack.
  6. Meanwhile, prepare the buttercream frosting by beating the butter and sugar together until fluffy and pale.
  7. 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.
  8. Fit a piping bag with a frosting tip - I went with a 406 to get those soft ruffles.
  9. Spoon the frosting into the piping bag and tie off.
  10. 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.
  11. Top each cupcake with one Mint Oreo cookie, or a few Mint Oreo cookie crumbs, for garnish.