Monday, May 21, 2012

Cookies and Cream Cupcakes

This is my go to cupcake recipe both kids and adults love. You can make the Devil's Food cake batter from scratch but if you are short on time, boxed cake mix comes out just as good. If you are going to use boxed cake mix, I really like to use Duncan Hines Devil's Food mix. I have not experimented with gluten free mixes much but so far Bob's Red Mill has proven to be a great brand.

These chocolate cupcakes have an Oreo cookie on the bottom and a sweet tangy cream cheese frosting with crushed Oreo's mixed throughout.

Cookies and Cream Cupcakes
Makes 24 (adapted from

1 box of Devils Food Cake Mix
Egg (amount needed on box)
Oil (amount needed on box)
8 oz cream cheese-softened
1 stick unsalted butter softened at room temperature
1 tsp vanilla extract
3 1/2-4 cups of confectioners sugar
30 Oreo cookies

1.Place cupcake liners in cupcake pan and place a whole Oreo cookie on the bottom of each liner. Mix the chocolate cupcake batter according to the instructions on the box and pour batter over Oreo in cupcake liners. Bake the cupcakes according to instructions on the back of the box. Cool completely on wire rack.

2. When the cupcakes have cooled make the cream cheese frosting. In a stand mixer or with a hand held mixer beat cream cheese, butter and vanilla until smooth. Gradually add in sugar until you have a desired consistency.

3. Crush the remaining Oreo (reserve 2 tbsp for decorating) and mix in with the cream cheese frosting. Make sure the cookies are crushed small enough to fit through a piping bag; if using.

4. Place the frosting in a piping bag and pipe onto cooled cupcakes. Sprinkle with remaining crushed Oreos.

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