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."
photo by Jadelabyrinth
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
24 cupcakes
ingredients
- 1 (18 1/4 ounce) 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
- Preheat oven to 350 degrees.
- Line 2 (12-cup) muffin pans with cupcake liners.
- At low speed, beat cake mix, water, eggs, and sour cream until combined.
- At medium speed, beat 2 minutes. Stir in 2 cups chopped cookies. Divide batter among liners.
- Bake 17 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks.
- Meanwhile, gently stir remaining chopped cookies into frosting. Spread over cupcakes. If desired, garnish with halved cookies.
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Reviews
-
These were fantastic! I used a Pillsbury 15.25 oz yellow cake mix and substituted plain Greek yogurt for the sour cream. The recipe made 26 cupcakes using an overflowing 1/4 cup measuring cup to fill the baking cups. There were only 4 left when we went home and my nephew promptly ate two of them. I used Recipe #80118 for the frosting leaving out the almond the recipe calls for an adding the cup of Oreo crumbs as this recipe specified. I garnished them with mini Oreos rather than halving regular ones. I would make these again, and again!
Tweaks
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These were fantastic! I used a Pillsbury 15.25 oz yellow cake mix and substituted plain Greek yogurt for the sour cream. The recipe made 26 cupcakes using an overflowing 1/4 cup measuring cup to fill the baking cups. There were only 4 left when we went home and my nephew promptly ate two of them. I used Recipe #80118 for the frosting leaving out the almond the recipe calls for an adding the cup of Oreo crumbs as this recipe specified. I garnished them with mini Oreos rather than halving regular ones. I would make these again, and again!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
