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Mint Oreo™ Cookies and Cream Cupcakes

Mint Oreo™ Cookies and Cream Cupcakes
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 27
Looking for a dessert made using Betty Crocker™ Super Moist™ chocolate cake mix? Then make these delicious mint cookies and cream cupcakes.
Updated April 18, 2016


  • 1 box Betty Crocker™ Super Moist™ milk chocolate cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 package (15.25 oz) Oreo chocolate mint creme sandwich cookies
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups powdered sugar


  • 1
    Heat oven to 350°F. Place paper baking cup in each of 27 regular-size muffin cups.
  • 2
    Make cake mix as directed on box, using water, oil and eggs. Coarsely chop cookies. Reserve 1 cup chopped cookies for garnish. Gently stir remaining chopped cookies into batter. Divide batter evenly among muffin cups.
  • 3
    Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4
    In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until frosting is smooth and spreadable. Frost cupcakes. Sprinkle with reserved crushed cookies.

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
Vitamin C
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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