Chocolate Mint Oreo Cupcake Recipe
These Chocolate Mint Oreo Cupcakes are a triple threat—rich chocolate cake, cool mint frosting, and a crunchy Oreo surprise! Perfectly indulgent with every bite, they’re a mint lover’s dream come true.
Servings 12
Calories 351kcal
Ingredients
- 1 box cupcake mix prepared according to box directions
- 24 Mint Chocolate Oreos
- 1 teaspoon mint extract optional
- 1 Cup(s) unsalted butter softened
- 3 1 /2 Cup(s) 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
Serving: 1g | Calories: 351kcal | Carbohydrates: 39g | Protein: 1g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 1526mg | Fiber: 1g | Sugar: 30g
