I owe this cupcake recipe to my cousin, Shannon, who introduced me to these little gems a few years ago. While they aren't always the most presentable cupcakes to a true icing perfectionist/sadist such as myself, they are always a huge crowd-pleaser. Doctoring boxed cake mixes can really make life easier when baking, so finding recipes that do so successfully is always a welcome treat. If you save this super-easy recipe in your arsenal, your friends will be very, very thankful that you did (each and every time you make them).
Oreo Cookies & Cream Cupcakes
30 Oreo Cookies
1 box plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 t. vanilla extract
1 tub vanilla icing
Preheat oven to 350 degrees. Line cupcake pans with 12 cupcake liners. Separate 12 Oreos in half, and place each icing-side wafer in a cupcake liner (icing side up). Crush the remaining Oreos in a ziplock bag and set aside.
Add cake mix, sour cream, oil, eggs and vanilla to a large mixing bowl, and mix by hand until just incorporated. Measure 1.5 cups crushed Oreos and mix into the batter.
Fill cupcake liners 3/4 full with batter, and bake for 18-20 minutes. Cupcakes should be very slightly golden. Allow cupcakes to cool before icing.
Mix the remaining crushed Oreos with the vanilla icing, and ice cupcakes. Garnish with additional Oreos, if desired/if you haven't already eaten the rest of the pack.