Ingredients for Cookies N Cream Cupcakes
- 1 (15 1/4 ounce) package yellow cake mix
- 1 1/4 cups water
- 3 large eggs
- 1/2 cup sour cream
- 25 Oreo cookies (about 1 1/2 packages), crushed and divided
- 1 (16 ounce) container vanilla frosting
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How to Make Cookies N Cream Cupcakes
- Preheat oven to 350°F (175°C).
- Line two 12-cup muffin tins with cupcake liners.
- In a large bowl, combine cake mix, water, eggs, and sour cream. Beat on low speed until just combined.
- Increase speed to medium and beat for 2 minutes.
- Gently fold in 2 cups (150g) of finely chopped Oreo cookies (or your favorite chocolate sandwich cookies).
- Evenly divide batter among the prepared cupcake liners, filling each about ¾ full.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tins for 10 minutes.
- Carefully remove cupcakes from muffin tins and place them on a wire rack to cool completely.
- While cupcakes are cooling, prepare the frosting (recipe not included - use your favorite chocolate frosting recipe). Gently fold in the remaining chopped cookies (approximately 1 cup/75g).
- Once cupcakes are completely cool, frost generously with the Cookies N' Cream frosting.
- Garnish with halved Oreo cookies (or your favorite chocolate sandwich cookies), if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
179g
Fat
15g
Carbs
21g
