Cookies & Cream Cupcakes
This is also the basic recipe from my Andes Mint Cupcake. I love this version. I have many others, but this is always the one I come back to as my base.
- 1 cup sour cream
- 1/2 cup oil
- 1 teaspoon vanilla
- 3 whole eggs
- 1/2 cup water
- 1/2 cup buttermilk
- 1 box triple chocolate fudge cake mix (or any other chocolate cake mix)
- 12 double stuffed Oreos equivalent, crushed
Cookies & Cream Frosting
- 1 8oz cream cheese, room temp
- 2 Tablespoon butter, room temp
- 1/2 teaspoon salt
- 1 pkg dream whip, dry
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 6 double stuffed Oreos, crushed
To make cupcakes: Preheat oven to 350 degrees. Line 24 cupcake tins with liners. I lie the Reynold’s brand. I usually get the tinfoil ones. Sift cake mix into mixing bowl. In separate bowl, add all the other ingredients. Gradualy add into cake mix while mixing with mixer. Stir in crushed Oreos. Some people like to just put an Oreo on the bottom. This has never turned out for me and can taste bittler. Using large 2-1/2 Tablespoon cookie/icecream scoop; fill each cupcake with one scoop. Bake for 18-20 minutes or until toothpick inserted comes out clean. Let cool for 10 minutes in pan before removing. While cooling make ganache/filling.
To make frosting: Beat cream cheese and butter until light and fluffy. Add vanilla and salt and beat until well incorporated. Add the Dream Whip and mix well. Lastly, add in the crushed Oreos and beat. Pipe onto cupcakes. I also like to buy the small Oreos and put on top. Could also drizzle some gananche.
