These Cookies and Cream Cupcakes. Oh my goodness. Honestly – the main thing I have to say about them is please, please, please make them. They’re so darn easy (they use a doctored up cake mix recipe!), you’ll get a fan club made up of everyone who tries them, and you’ll unlock the secret to eternal life.
Okay, kidding about the last one, but the other two? So true.
If you’re anti cake mix, you can definitely use your favorite chocolate cupcake recipe here, but I love the ease and simplicity of the doctored up cake mix. The cake is moist, fluffy, and so delicious. The batter is thick, hence a dream to work with (no runny batters here!), and bakes up with a perfect, gorgeous dome.
However, this cake is merely a vessel for the heaven that is Cookies and Cream Buttercream. This buttercream is the star of the show. A few friends were in the kitchen the first time I made it, and they were eating it up. It somehow manages to taste like cookies and cream ice cream, which is obviously an amazing thing. If you have any left over, try opening an Oreo, putting a generous amount of buttercream between the cookies, and re-sandwiching it. You can thank me later.
This recipe is easy, delicious, impressive, and has a frosting that tastes like ice cream.
Seriously, try to top that. If you’re feeling extra crazy, try using those ridiculous
ly delicious Mega Stuf Oreos. I won’t judge.
- 30 Oreos
- 1 (15.25 ounce) package devil’s food cake mix
- 1 (3.4 ounce) package instant chocolate pudding mix
- 1 cup (8 oz.) sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup warm water
- 3 sticks unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar
- 2 tablespoons heavy cream, or milk
- 2 teaspoons vanilla extract
- 18 Oreos, crushed into crumbs
- Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray. Place 1 whole Oreo in the bottom of each muffin liner.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water mixture. Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, fill each muffin cup 2/3 of the way full.
- Bake in preheated oven for 16-20 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use "4" on my KitchenAid). Butter will become pale & creamy.
- Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Oreos and mix to incorporate completely, about 1 minute.
- Frost cooled cupcakes immediately. If desired, top with half an Oreo or a mini Oreo to garnish.