Cookies 'n' Cream Cupcakes

Easy-on-the-cook Sunday supper from Woman's World 12/5/06. For a double-chocolate treat, use a devil's food cake mix instead of yellow.

• Ready In: 1 hr
• Yields: 24 cupcakes

Ingredients

• 1 (18 1/4ounce) package  yellow cake mix
• 1 1⁄3 cups water
• 3  eggs
• 1⁄3 cup sour cream
• 3  cups  coarsely chopped  Oreo cookies, about 28 cookies
• 2 (16 ounce) cans  vanilla frosting
• 12  Oreo cookies, halved (optional)

Directions

1. Preheat oven to 350 degrees.
2. Line 2 (12-cup) muffin pans with cupcake liners.
3. At low speed, beat cake mix, water, eggs, and sour cream until combined.
4. At medium speed, beat 2 minutes. Stir in 2 cups chopped cookies. Divide batter among liners.
5. Bake 17 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks.
6. Meanwhile, gently stir remaining chopped cookies into frosting. Spread over cupcakes. If desired, garnish with halved cookies.