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Cake - Cookies & Cream cupcakes Recipe

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This recipe for Cake - Cookies & Cream cupcakes is from Good Food Brings People Together, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cupcakes:

30 Oreo cookies
1 package plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Whipped Cream icing:
1 package softened cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
Directions:
Directions:
For Cake:
Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Place 1/2 a cookie icing side up, in the bottom of each paper liner. Crush remaining 18 Oreos to add to batter later. Mix the cake mix, sour cream, oil, eggs, and vanilla on low speed for 30 seconds. Scrape down the sides of the bowl and increase speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Fold in 1 1/2 cups of the crushed Oreos to batter. Set aside the remaining crushed Oreos for decoration/frosting. Scoop batter into cupcake cups, filling about 3/4 full. Bake about 18-20 minutes, until they are lightly golden and spring back when pressed with your finger. Remove from oven and cool for 5 minutes. Run a knife around the edges of the cupcake liners, remove from pans and put on a wire rack to cool completely.

For Whipped Cream Icing:
Beat the cream cheese, sugar, vanilla and almond extract in the bowl of a stand mixer, using whisk attachment, mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

 

 

 

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