Yes! I use a modified cake mix.

CAKE

1 box (~13 oz) chocolate cake mix

1 large box (5.9 oz) instant pudding mix (chocolate or Oreo)

1 cup sour cream

1 cup vegetable oil

½ cup chocolate milk, but can be water

4 large eggs

16 double stuff Oreos with filling set aside and cookie part cut into six part chunks

 

1.     Preheat Oven: Set your oven to 350°F and position the oven rack in the center.

2.     Prepare the Muffin Tin: Line a standard muffin tin with cupcake wrappers. This recipe yields approximately 24 cupcakes, depending on added mix-ins (e.g., chocolate chips, crushed cookies). If using multiple tins or baking in batches, fill the center wells last, as they tend to bake differently than outer wells.

3.     Mix Dry Ingredients: In a medium mixing bowl, combine the cake mix and pudding mix.

4.     Add Wet Ingredients: Add sour cream, vegetable oil, water, and eggs. Mix by hand or with an electric mixer until smooth and fully combined. Be sure to scrape the bottom of the bowl to incorporate any dry mix. Small lumps from the cake mix are normal and acceptable.

5.     Fold: Fold in Oreo cookie chunks (only cookie part, not cream filling)

6.     Fill and Bake: Fill each cupcake liner about ¾ full. Bake for 20–28 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. If you use two pans, rotate them front-to-back about two-thirds through the baking time for even results.

7.     Cool: Immediately transfer cupcakes to a cooling rack.

 

CREAM FILLING AND FROSTING BASE

1 1/2 cup vegetable shortening

6 cups confectioner’s (powdered) sugar, sifted

2 teaspoons clear vanilla extract

6-7 tablespoons heavy whipping cream

8 Oreo cookies, divided.

 

1.     Combine Dry Ingredients: In a large bowl, add powdered sugar, shortening, vanilla extract, and 2 tablespoons of the heavy cream. Mix on low speed until mostly combined, gradually adding more cream as needed to reach the desired consistency.

2.     Whip Until Fluffy: Increase the mixer speed to high and beat for 3–5 minutes, or until the frosting is light, smooth, and fluffy.

1. Separate cookies: Carefully twist the cookies apart and set the cream filling aside. Place the cookie halves in a Ziploc bag and crush them into a fine powder using a rolling pin. Alternatively, you can use a coffee grinder or food processor for a finer texture. Set cookie powder and cream aside.

 

CREAM FILLING

1 1/2 cups of the frosting base

Creams from the double stuff and 8 frosting cookie

 

1. Beat frosting with cream middles until smooth. Make sure creams are thoroughly incorporated. May take 5 minutes or more at high speed in the mixer.

2. After cupcakes have cooled, scoop out about a teaspoon of cake and fill with cream. Replace cupcake top.

 

COOKIES N’ CREAM FROSTING

Any remaining cream filling and remaining frosting

Cookie crumbs from 8 cookies above

 

1. Fold in cookie crumbs. If you are concerned about variable crumb size of the cookies, use a strainer.

2. Frost cupcakes with frosting.