Top-ranked recipe named "Cookies 'n' Cream Cupcakes"
decadent Oreo cupcakes
"Love this only a few small things I changed. With the cookies to put on bottom I use the half with the most icing the other I put to side. At the end I use the more plain cookies to mix in batter with a few whole crushed ones. I also just use a tub of betty crocker icing n put cookies in there. Much taster I don't like icing sugar frosting.. try vanilla or cream cheese both are hits for me.. also switch it up with choc cake and white cookies with choc centers"
1. Place a rack in the center of the oven and preheat the oven to 350F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them 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 finger tips. Place them on a wire rack to cool for 15 minutes before frosting.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them I in aluminum foil or in a cake saver and freeze for up to 6 months. Thaw the cupcakes overnight in the refrigerator and top with cookie crumbs before serving.
COOKIES AND CREAM FROSTING
1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup confectioners sugar, sifted
a pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
remaining crushed Oreos
Mix together butter, confectioners sugar, and a pinch of salt until it's creamy. Increase your mixer speed to high and beat until its light and fluffy. Add whipping cream and vanilla. Beat until its smooth. Fold in crushed Oreos. Makes enough to frost 24 cupcakes.
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arwenlynn 8 months ago
KPleatman 1 year agoThese are totally awesome. My kids loved them - most 'Cookies & Cream' recipes leave you wanting more cookie, but not this one! Frosting is a bit thin - I actually made 1/2 the frosting and mixed with a 1/2 can of prepared vanilla frosting to make it thicker the 2nd time - home run!
courtneydaniellesoto 1 year agoSo delicious and fun to make. Even being a newbie to baking these turned out great! I did however use store bought frosting instead.
bakergirl3321 1 year ago
cin_sue 1 year ago
kelitajones 1 year ago
wodnod 1 year ago
hotmam 1 year agoI love this recapie
Tangula 1 year agoEveryone loved these!
annaloftus 2 years agoI tweaked a few things when I made this (like using a particular cake mix that has pudding in it and adding extra water to compensate for the resulting thickness), and the cupcakes were the most moist and decadent I've ever had. I expected them to maybe be a little too sweet, but they were right on the mark. The only regret anyone had is that they had to run out eventually.