Cookies 'N' Cream Cupcakes
30 Oreo Cookies (42 if you want the cookie garnish on the top)
1 box plain white cake mix
3 large eggs
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup sour cream
Preheat the oven to 350° and line two cupcake pans with liners. Separate 12 Oreos and place them cream-side up in the liners. Make sure there is cream on both halves. I used a very sharp knife to help separate them through the cream. Crush the remaining Oreos and set aside.
Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds, until combined. Mix on medium speed for an additional 1 1/2 minutes. Measure out 1.5 cups of the crushed cookes, and fold them into the cake batter. Fill the baking cups 3/4 full with batter. Bake about 18-20 minutes, until an inserted fork comes out clean. Cool on a wire rack (or the counter, if you don't have racks).
Cookies 'N' Cream Frosting
1 cup of unsalted butter (2 sticks), softenened
2 tsp vanilla extract
1/2 cup milk
6-8 cups of confectioner's sugar (I used about half that amount and it was still really sweet)
Place the butter, vanilla, milk, and half the sugar in a large mixing bowl. Beat with an electric mixer for 3-5 minutes, until smooth & creamy. Slowly add the remaining sugar, until the frosting is thick enough for good spreading consistency. Stir in the remaining crushed Oreos.
After frosting the cupcakes, cut the remaining 12 Oreos in half and stick on top.
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