St. Patrick's Day Oreo Cupcakes
These St. Patrick's Day Oreo Cupcakes feature moist chocolate cupcakes loaded with crushed Oreos, topped with vibrant green cream cheese frosting, and finished with whole Oreo cookies and festive shamrock sprinkles. A show-stopping yet easy holiday dessert perfect for parties and celebrations.
Servings: 24 cupcakes
Calories: 320kcal
Cost: 2
Equipment
- muffin tins (2)
- cupcake liners
- mixing bowls
- electric mixer
- piping bag with star tip
- wire cooling rack
Ingredients
- 1 box chocolate cake mix
- 3 large eggs (or as called for on box)
- 1/2 cup oil or melted butter
- 1 cup water or milk
- 18 Oreo cookies, crushed
- 24 Oreo cookies, whole for topping
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (as needed)
- green gel food coloring
- 1/4 cup shamrock or green/gold sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.
- Crush 15-18 Oreo cookies into coarse crumbs using a food processor or rolling pin.
- Prepare chocolate cake batter according to package directions.
- Gently fold crushed Oreos into the batter until evenly distributed.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18-22 minutes until a toothpick inserted comes out with a few moist crumbs.
- Cool cupcakes in pan for 5 minutes, then transfer to wire racks to cool completely.
- Beat softened cream cheese and butter together until smooth and fluffy.
- Add powdered sugar one cup at a time, beating until smooth and fluffy.
- Beat in vanilla extract and green gel food coloring until desired shade is reached.
- Adjust frosting consistency with heavy cream if needed until pipeable.
- Pipe generous swirls of green frosting onto cooled cupcakes.
- Press one whole Oreo cookie into the top of each cupcake.
- Decorate with shamrock sprinkles or edible gold as desired.
Notes
Ensure cream cheese and butter are fully softened before making frosting to avoid lumps. Do not overmix batter after adding crushed Oreos to prevent discoloration. Cool cupcakes completely before frosting. Store frosted cupcakes at room temperature up to 2 days or refrigerate up to 5 days. Bring to room temperature before serving for best texture.