Cookies & Cream Cupcakes
Yield: 4 dozen
Adapted from How to Eat a Cupcake
Ingredients:
Approximately 48 Oreos (or similar cookie)
2 boxes (18.25 ounces) plain white cake mix
2 cups sour cream + 2 tablespoons of milk
1 cup oil
6 eggs
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350°F. Line 4 cupcake tins with paper liners; set aside.
Count out 24 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.
Crush the remaining 24 Oreos – in a food processor or use a storage bag and whack it with a rolling pin. ;-) Chunky is fine.
Place the cake mix, sour cream, milk, 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 about 3 cups of the crushed Oreos and fold into the batter until well incorporated. Reserve any remaining cookies for frosting or other use.
Divide batter evenly among the cupcake tins.
Bake the cupcakes until they are a light golden brown and spring back when lightly pressed with your finger, 20-22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove cupcakes from tin and place them on wire racks to finish cooling. Cool completely before frosting.