Cookies 'n' Cream Cupcakes |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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:
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.
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