30 Oreo cookies
1package plain white cake mix
1cup sour cream (or you can use plain yogurt or even Greek is good too)
1teaspoon pure vanilla extract
|Love my liners? Got them at bakeitpretty.com|
Place a rack in the center of the oven and preheat to 350degrees. Count out 12 oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, side up, in the bottom of each paper liner.
Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric miser on low speed for 30 seconds. Stop machine and scrape down the sides of the bowl. Increase to medium speed and beat for another 1 1/2mins. Measure out 1 1/2cups of crushed oreos and fold these into the batter until well incorporated. Set aside the remaining crushed oreos for the frosting. Spoon or scoop 1/3 cup batter into each liner, filling it three quarters of the way full. *watch out these really puff up so if you over fill the be prepared! Place the pan in the oven and bake until they are lightly golden and spring back when lightly pressed with your fingers. (or just test with a toothpick) Around 18-20mins. I started checking at 15mins.
Remove the pan from the oven and place them on wire racks to cool for 5mins. Remove cupcakes from the pan and let them completely cool on the rack. *Don't forget to do this or the cupcake bottoms sweat.
Cookies & Cream Frosting
1/2cup unsalted butter at room temp
1 3/4 cup confectioners sugar
a pinch of slat
1/3cup whipping cream
1/2tsp vanilla extract
remaining crushed oreos
Mix together butter, sugar, and a pinch of salt until creamy. Increase your mixer speed to high and beat until its light and fluffy. Add whipping cream and vanilla. Beat until its smooth. Fold in crushed Oreos. This makes enough frosting for 24 cupcakes (unless you put in on thick like me then it might be a few less)
Peach cupcakes with brown sugar cream cheese frosting