Since my family lives far away from me, I knew if I didn’t bake myself something delicious for my birthday, no one would!

I decided to make cookies n cream cupcakes…but I was worried they’d be no match for the Famous Strawberry Cupcakes I made last weekend…and I was so wrong!
These are deeeeeeeeeeeelicious!
Cookies n Cream Cupcakes
(Recipe from Natalie’s Blog, originally from ‘Cupcakes! By the Cake Mix Doctor’)
30 Oreo (or Oreo-like) cookies
1 pkg plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
-Preheat your over to 350 and line two cupcake pans with paper liners.
-Count out 12 Oreos and separate the top and bottom wafers. Make sure each half has some icing on it.(If you twist slowly and press you’ll get some icing on each side)
-Place one wafer, icing side up, in the bottom of each paper liner.
-Crush the remaining Oreos by any means you like. I put them in a Ziplock and beat the bejesus out of them with a mallet.
-Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds.
-Scrape down the sides and beat again on medium about 1.5 minutes more.
-Measure out 1 1/2 cups crushed Oreos and fold these into the batter.
-Set the rest of the crumbs aside for garnish.
-Fill your liners 3/4 full with batter and place the pans in the oven.
-Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger.
-Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.
**Nifty hint from the original blog: A little trick if you get fewer than 2 dozen cupcakes out of this, take the liners out of the empty cups and fill them about half way with water. This allows the cupcakes to bake evenly.

I used my standard buttercream, here…but if you wanted something quick you could always use store bought.

Regardless of which you use, when your icing is ready, fold in the remaining crushed oreos, then ice your cupcakes.

Standard Buttercream

1-1 lb. package Confectioners Sugar
1/2 cup butter or margarine, softened
3-4 tablespoons of milk
1 teaspoon vanilla

– Combine the sugar, butter, milk and vanilla in a large bowl with a mixer on low speed.
-Beat at medium speed 1-2 minutes until creamy.
-If you need to, add more milk until the frosting is the desired spreading consistency.

Makes enough to frost a 2-layer cake, one 13×9 sheet cake, or 24 cupcakes.

Pin It on Pinterest

Share This