When I asked Ali for birthday cupcake inspiration this year, one of the flavors she mentioned was cookies and cream. I had just made chocolate Oreo cupcakes for another coworker’s birthday, and was worried I wouldn’t have fresh inspiration. But the internet never lets me down, and I found cookies and cream cupcakes, reminiscent of the Oreo cake I enjoyed at The Lady and Sons, which I still dream about to this day. These got rave reviews.
To make 24 cupcakes, you will need:
For the cupcakes:
white cake mix
3 Large Eggs
1/2 cup melted butter
1 cup of water
24 Oreo cookies, twisted apart (I always use Double Stuffs)
For the frosting:
1 stick butter softened
8 oz. cream cheese, softened
1/2 tsp vanilla extract
5 cups powdered sugar
Preheat over to 350. Line muffin or cupcake pan with 24 cupcake liner cups. Place the side of the Oreo with the cream in the bottom of the muffin tin, cream side up.
Whisk cake mix, eggs, butter, and water together till smooth. Break remaining cookie pieces into chunks and fold into the batter. Pour batter into muffin tins, filling each about 2/3 full.
Bake according to box directions, and let cool completely.
Prepare frosting by beating butter and sugar in the bowl of an electric mixer, fitted with the paddle attachment, until completely smooth. Slowly beat in vanilla and powdered sugar.
Frost cupcakes and enjoy.