July 23, 2012
Chocolate Oreo Cupcakes with Cookies and Cream Frosting
Recipe and photo from Baked Perfection
1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup warm water
2 cups chopped Oreo Cookies (approximately 24 cookies)
Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper liners.
In a large bowl, mix together the cake and pudding mix, sour cream, oil, vanilla extract, eggs, and water. Gently stir in the Oreos and divide batter into 24 lined muffin cups.
Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.
Cookies and Cream Frosting
1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
12 Oreo cookies, finely chopped
1 teaspoon pure vanilla extract
pinch of salt
Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth. Place Oreo cookies in a fine strainer to remove any small particles. Gently stir Oreos into the frosting, careful to not over stir. Frost cupcakes as desired. Store any remaining frosting in the fridge.
Kile: not home
Destrie: I don't like the frosting