Cookies and Cream Cupcakes
These Cookies and Cream Cupcakes are a moist chocolate cupcake filled with Oreo cookies and topped with an Oreo buttercream frosting.
Servings 24 Cupcakes
Ingredients
For the cupcakes:
- 1 (15 oz) Box devils food cake mix
- 1 (5.9 oz) box chocolate pudding
- 4 large eggs
- 3/4 cup oil
- 3/4 cup water
- 1 cup sour cream
- 1½ cups crushed Oreo cookies (12-15 cookies)
For the frosting:
- 2 cups unsalted butter softened
- 6 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons heavy whipping cream
- 1½ cups crushed Oreo cookies
Instructions
For the cupcakes:
- Line 2- 12 cup muffin tins with paper liners. Preheat the oven to 350.
- Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer. Stir in the eggs, oil, water, and sour cream. Fold in the 1-1/2 cups of crushed Oreo cookies.
- Fill your cupcake liners 2/3 full with batter. Bake 12-15 minutes or until a toothpick comes out clean.
- Cook completely.
For the frosting:
- Place the softened butter in the bowl of an electric mixer. Add the powdered sugar 1 cup at a time keeping your mixer on low speed.
- Stir in the vanilla and heavy cream.
- Beat 2 minutes or until fluffy.
- Fold in the crushed cookies and pipe onto your cupcakes.