Cookies and Cream Cupcakes

From January 19, 2009:  It is my son’s birthday and we put together these cute and yummy cupcakes today.  This recipe takes a boxed cake mix and makes it special.  Totally disregard the instructions on the cake mix box and just follow this recipe.  I used light sour cream and white cake mix.

Cookies and Cream Cupcakes

1 package Oreo cookies
1 (18 1/4 ounce) white or vanilla cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside.

Crush 30 Oreos in a freezer Ziploc bag. Set aside.

Blend cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl using an electric mixer.  Blend for about 2 minutes, scraping down the sides of the bowl as need.  Fold in the 1 1/2 cups of the crushed Oreos (save the rest for decorating).  Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven and bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans from the oven and let them cool for 5 minutes before moving the cupcakes to a wire rack to cool for 15 minutes before frosting.

Frost with your favorite frosting (homemade or canned) and sprinkle the remaining crushed Oreos on top of the frosting.

Store in a sealed container at room temperature for about 3 days or refrigerate up to a week.


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