• 828a7b48ed979121c82576ea6c98d646

Cookies And Cream Cupcakes

This recipe is easy, delicious, impressive, and has a frosting that tastes like ice cream.

Prep
Cook
Serves 30people
Ingredients
for the cupcakes
30
oreos
1
oz package devil’s food cake mix
1
oz package instant chocolate pudding mix
1
cup (8 oz) sour cream
1
cup vegetable oil
4
eggs, lightly beaten, at room temperature
1
tsp pure vanilla extract
1/2
cup warm water
for the buttercream
3
sticks unsalted butter, softened
2 1/2
cups (300 gr) powdered sugar
2
tbsp heavy cream, or milk
2
tsp vanilla extract
18
oreos, crushed into crumbs
Directions
1.
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray. Place 1 whole Oreo in the bottom of each muffin liner.
2.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water mixture. Beat for about two minutes on medium speed until well combined.
3.
Using a large cookie scoop, fill each muffin cup 2/3 of the way full.
4.
Bake in preheated oven for 16-20 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
6.
For the buttercream
7.
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use "4" on my KitchenAid). Butter will become pale & creamy.
8.
Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Oreos and mix to incorporate completely, about 1 minute.
9.
Frost cooled cupcakes immediately. If desired, top with half an Oreo or a mini Oreo to garnish.

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