Cookies and Cream Cupcakes

I'll be your favorite blogger after you try this recipe. (Just don't pin me on Pinterest, 'cause you know what they do with your pictures, right? They're no longer yours.)

Cookies and Cream Cupcakes...a.k.a Oreo Cupcakes. Yum!

Look at the fun surprise at the bottom of the cake.

This recipe was a hit with my Mountain Man. That says a lot because he does not have a sweet tooth. Give him salty over sweet any day. But this is what was heard 'round the dining room table after he finished these tasty gems.

"I believe that's the best cupcake I've ever eaten."

It's every wife's dream to hear those words about anything she makes her Beloved.

BUT, the oreo on the bottom wasn't the only surprise about this recipe. The one son who loves sweets the most didn't like this clever combination of irresistible flavors. We're having his head examined soon.

Don't you believe him. This is a keeper. And I didn't even mind using those cupcake paper liner things.

Bake on, my friends. However, don't expect to eat more than one cupcake at a time, unless you're pregnant or have had a REALLY bad day. These are super sweet. Oh, have the chilled glass of milk ready, too.

Cookies and Cream Cupcakes
brilliant idea of The Cake Doctor

30 Oreo cookies (not double-stuffed, but may use mint or chocolate-stuffed Oreos)
1 pkg. plain white cake mix (18.25 ounces)
1 c. sour cream
1/2 c. vegetable oil
3 large eggs
1 tsp. pure vanilla extract
Buttercream Frosting (see below)

Place rack in center of oven and preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.

Count out 12 Oreos and separate the top and bottom wafers, making sure each wafer has some of the icing on it. (Have an older child do this tedious task and promise to let them eat the ones they break. Remember to have fun!)
Place one wafer, icing side up, in the bottom of each paper liner. Set aside. Place remaining 18 Oreos in zipper-lock bag and crush by rolling over them with a rolling pin. Set crumbs aside.

Place cake mix, sour cream, oil, eggs, and vanilla in large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Scrape down sides of bowl if necessary and then increase mixer speed to medium, beating 1-1/2 minutes more. Measure out 1-1/2 cups of the crushed Oreos and fold into batter until well incorporated. Set aside remaining crushed Oreos for garnish. Spoon or scoop 1/3 c. batter into each lined cupcake cup, filling it 3/4 full.

Bake cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18-20 minutes. Remove pans from oven and place on wire racks to cool for 5 minutes. Run a dinner knife around the edges 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. Place on wire rack to cool at least 15 minutes before frosting.

Prepare frosting and place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a spoon or short metal spatula. Top with leftover cookie crumbs, gently pressing them into the frosting.

Buttercream Frosting
8 T. salted butter, at room temperature
3 c. confectioners' sugar
3-4 T. milk
1 tsp. pure vanilla extract

Place butter in mixing bowl and blend until fluffy, about 30 seconds. Add sugar, milk, and vanilla, and blend on low speed until sugar is incorporated, 1 minute. Increase to medium speed and beat until fluffy, 1 minute more. Add up to 1 T. more milk if icing is too stiff.

With love,
Trisha