Archive for October, 2011

October 12, 2011

Cookies & Cream Cupcakes

The other day I made my favorite cupcakes for my best friend’s daughter’s first birthday party – cookies & cream cupcakes.  I love cookies & cream everything – ice cream, candy bars, you name it – there’s nothing better than this flavor!  When I came across Anne Byrn’s cookies & cream cupcakes last year and made them for a family party and they were a big hit, I just kept making them and they are still my fave.  So, what’s in a cookies & cream cupcake?  Read on to discover the deliciousness!

The heavenly ingredients for 24 out-of-this-world cupcakes:

  • 1 package (about 30) Oreo cookies (I like to use the Double Stuff ones)
  • 1 package (18.25 oz.) plain white cake mix
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

How to do it:

  • Place a rack in the center of the oven and preheat it to 350 degrees.  Line 24 muffin baking pans with cupcake liners.
  • Separate the Oreos, and make sure each half has some icing on it.  If this doesn’t work for you, just use the half that has the icing on it.  You are going to place one Oreo with icing at the bottom of each cupcake liner in the baking pans.

  • Take the remaining halves of any Oreos you might have had with no icing on them and then some complete Oreos from the package – and use a food processor and crush the Oreos until you get 1 cup of crushed cookie pieces.  Set these aside for later.
  • Place the cake mix, sour cream, oil, eggs, and vanilla in an electric mixer. Blend on low speed for 30 seconds, and then stop the machine and scrape down the sides of the bowl.  Increase the mixer speed and beat 1 and ½ minutes more until the batter is well blended.  Stop the mixer and add the cup of crushed Oreos you set aside before.  Mix until everything is blended completely.

  • Place about 1/3 cup of the batter on top of the Oreo you split in half, in each lined muffin tin.

  • Bake the cupcakes about 18 to 20 minutes – until they’re lightly golden and spring back when gently pressed.  Place the pans on wire racks and cool for 5 minutes.  Then take the cupcakes out of the pans and cool them on the wire racks for another 15 minutes before frosting.

For the birthday party – I just made a standard vanilla buttercream frosting and added pink food coloring to go with the pink, princess themed party.  But, you can add whatever frosting floats your boat!

One more thing – if you have any Oreos left in the package, crush the remaining cookies in your food processor and then sprinkle them on top of your frosted cupcakes for an extra special touch.

Ready for the final product?  Voila!

Cookies and cream cupcakes

So amazing, if I must say so myself!