COOKIES AND CREAM CUPCAKES
24 paper liners for cupcake pans (2 1/2-inch size)
30 Oreo cookies (See note*)
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Buttercream Frosting (recipe follows)
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
Count out 12 Oreos and separate the top and bottom wafers (gently twisting seems to work best). Make sure each has some of the cookie icing/filling on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
Place the cake mix, sour cream, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well-incorporated. Set aside the remaining crushed Oreos for garnish.
Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full.
Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Cool on a wire rack for 15 minutes before frosting.
Meanwhile, prepare the Buttercream Frosting.
BUTTERCREAM FROSTING
8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.
FINISHING THE CUPCAKES:
Place a heaping tablespoon of frosting on each cupcake and swirl to spread out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the reserved cookie crumbs over the tops, gently pressing them into the frosting so that they stick. The cupcakes are now ready to serve.
Store cupcakes, covered, at room temperature for up to 3 days or in the refrigerator for up to 1 week.
*NOTE:
Instead of plain Oreos, you can substitute mint or chocolate-stuffed Oreos. But don't use Double-Stuff Oreos, because they won't work in this recipe.
Adapted from source: Cupcakes: From the Cake Mix Doctor by Anne Byrn
24 paper liners for cupcake pans (2 1/2-inch size)
30 Oreo cookies (See note*)
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Buttercream Frosting (recipe follows)
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
Count out 12 Oreos and separate the top and bottom wafers (gently twisting seems to work best). Make sure each has some of the cookie icing/filling on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
Place the cake mix, sour cream, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well-incorporated. Set aside the remaining crushed Oreos for garnish.
Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full.
Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Cool on a wire rack for 15 minutes before frosting.
Meanwhile, prepare the Buttercream Frosting.
BUTTERCREAM FROSTING
8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.
FINISHING THE CUPCAKES:
Place a heaping tablespoon of frosting on each cupcake and swirl to spread out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the reserved cookie crumbs over the tops, gently pressing them into the frosting so that they stick. The cupcakes are now ready to serve.
Store cupcakes, covered, at room temperature for up to 3 days or in the refrigerator for up to 1 week.
*NOTE:
Instead of plain Oreos, you can substitute mint or chocolate-stuffed Oreos. But don't use Double-Stuff Oreos, because they won't work in this recipe.
Adapted from source: Cupcakes: From the Cake Mix Doctor by Anne Byrn
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Strawberry Cheesecake (using cake mix) - This is as close a one as I could find Carol,
- Fudge Bar Cake with Minute Fudge Frosting or Penuche Frosting (Gasparilla Cookbook, 1960's)
- Black Walnut Spice Cake with White Butter Icing
- Lemon Pudding Cake
- Upside-Down Zucchini Gingerbread (13x9-inch using coconut and buttermilk)
- Walnut Cake in tube pan - Thank You
- Olive Oil Honey Cake
- Vegan Cake with 5 Variations (no milk, eggs, or butter) (repost)
- The Original Bourbon Cake (using candied cherries, raisins, and pecans)
- Toll House Deluxe Cake with Chocolate Glaze (Bundt or tube cake)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute