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Cookies and Cream Cupcakes Recipe

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This recipe for Cookies and Cream Cupcakes is from Dana Billings's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz Box devils food cake mix
1 5.9 oz box instant chocolate pudding
4 large eggs
3/4 C oil
3/4 C water
1 C sour cream
1-1/2 C crushed Oreo cookies (12-15 cookies)

For the Frosting:
2 C unsalted butter or margarine softened
6 C powdered sugar
1 tsp pure vanilla extract
2 T heavy whipping cream
1 C crushed Oreo cookies
Directions:
Directions:
FOR THE CUPCAKES:
Preheat the oven to 350º F.
Line 2-12 cup, muffin tins with paper liners and set aside.
Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer.
Stir in the eggs, oil, water, and sour cream using the paddle attachment, roughly 2 minutes of mixing.
Fold in the 1-1/2 cups of crushed Oreo cookies.
Fill the cupcake liners 2/3 full with batter, about 1/4 cup.
Bake 12-15 minutes or until the tops are domed and spring back when touched or a toothpick comes out clean.
Remove from the pans and transfer to a cooling rack. Cool completely.

FOR THE FROSTING:
Place the softened butter in the bowl of an electric mixer fitted with the paddle attachment.
Add the powdered sugar, 1 cup at a time, keeping your mixer on low speed to fully incorporate.
Stir in the vanilla and heavy cream.
Increase the mixer speed to medium and beat 4 minutes. You want the frosting nice and fluffy.
Fold in the crushed cookies using a spatula.
Spread or pipe onto your cupcakes.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
These Oreo cookie cupcakes should be stored in an airtight container to prevent drying out and contamination. They can be kept on the counter at room temperature for up to 2 days.

 

 

 

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