St. Patrick's Day Oreo Cupcakes
These St. Patrick's Day Oreo Cupcakes are rich chocolate cupcakes with a whole Oreo baked inside, topped with vibrant green buttercream and festive sprinkles. A fun hidden-surprise dessert perfect for parties, bake sales, and holiday celebrations.
Equipment
- 12-cup muffin tin
- cupcake liners
- mixing bowls
- hand or stand mixer
- piping bag and decorating tip
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on box)
- 12 Oreo cookies
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- green gel food coloring
- rainbow sprinkles, gold stars, or shamrock decorations (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare chocolate cake batter according to package directions. Mix until just combined.
- Fill each liner one-third full with batter. Place one whole Oreo in the center of each and cover with more batter until liners are two-thirds full.
- Bake for 18–22 minutes or until a toothpick inserted into the cake portion comes out clean. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
- Beat room-temperature butter until fluffy. Gradually add powdered sugar, then mix in vanilla and milk. Beat until smooth and fluffy.
- Add green gel food coloring and mix until desired shade is reached.
- Pipe frosting onto completely cooled cupcakes using a large star or round tip.
- Decorate with sprinkles or festive toppings. Allow frosting to set before serving.
Notes
Do not twist the Oreos apart before baking—use them whole for best texture. Make sure cupcakes are completely cool before frosting. Use gel food coloring for vibrant green buttercream without thinning the frosting.