Cookies and Cream Cupcakes are also fun for your kids to help out with. Let them crush the cookies, or measure. Kids love helping, so let them put on their bakers hat and apron and join in on the fun!
Cookies and Cream Cupcakes
Slightly adapted from A Helicopter Mom
Boxed White Cake Mix
3 large eggs
1/2 cup melted butter
1 cup water
1 package of Oreo Cookies
-Preheat oven to 350 degrees
-Line muffin tins with 24 cupcake liners
-Split 24 Oreos into halves, leaving the cream filling on one side. (Use a knife if needed.
Don't worry if they break a bit.)
-Break the cookie sides without the cream into small peices and set aside.
-Place the cookie sides with cream in the bottom of the cupcake liners, cream side up.
Don't worry if they broke a little. Just set them in as best you can.
- In a large bowl or with your mixer, add the cake mix, eggs, melted butter, and water.
Mix on low for 1 minute. Scrape bowl, and mix at med/high speed for 1 minute.
-Fold in the broken up cookie pieces to the batter.
-Spoon the batter into the cupcake liners, over top the oreo cookie cream half, and filling
the liner up about 2/3 of the way.
-Bake for 15-20 minutes or until a toothpick in the center comes out clean and the tops
spring back when tapped with a finger tip.
-Split apart 6 cookies and discard cream.
-Put the cookies in a ziploc and crush to fine crumbs with a heavy object such as a rolling
-Frost Cupcakes with Homemade, or Premade Cream Cheese Frosting and sprinkle with
-Store in airtight container
Easy Homemade Cream Cheese Frosting
-8 TB butter
-8 oz block of cream cheese
-2 TB sour cream
-1/2 tsp vanilla
-5 cups powdered sugar
-Cream the butter, cream cheese, sour cream, and vanilla in a mixing bowl by whipping it
up until all is combined smoothly.
-Slowly mix in the powdered sugar until all is incorporated.