OREO Cupcakes

649  Ratings
  • 10 min prep
  • 1 hr 5 min total
  • Makes 24 servings.

OREO Cupcakes Recipe


  • 24 OREO Cookies
  • 1 pkg. (2-layer size) chocolate cake mix
  • 2 cups thawed frozen whipped topping


  • Place  1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.
  • Remove  paper liners; cut cupcakes horizontally in half.
  • Fill  with whipped topping. Serve cookie-sides up.

Recipe Tips

How to StoreKeep filled cupcakes refrigerated.

NoteThese cupcakes are served upside-down so the cookies show on top. If the cupcake tops are rounded, trim off the tops before using to assemble desserts as directed.


Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 210 
    • Total fat 12 g
    • Saturated fat 3.5 g
    • Cholesterol 25 mg
    • Sodium 250 mg
    • Carbohydrate 25 g
    • Dietary fiber 1 g
    • Total sugars 15 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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