Cookies-and-Cream Oreo Cupcakes

 

Cookies-and-Cream Oreo Cupcakes

Chocolate Cupcakes:
24 chocolate cookies with cream filling
1 box devil's food cake mix
3 eggs
½ C. oil
¾ C. buttermilk
¾ C. sour cream
2 tsp. vanilla extract

Cookies-and-Cream Buttercream:
½ C. butter, softened
8 oz. cream cheese, softened
2 tsp. vanilla extract

4–5 C. powdered sugar
⅓ C. cookie "powder" (see directions)
1 T. milk, if needed
Extra chocolate cookies for decoration

Directions:
1. Preheat oven to 350 and line pans with cupcake liners.
2. Cookie preparation: Split 24 chocolate cookies in half so that only one side has the cream filling. Place one cream-side cookie in the bottom of each cupcake liner, cream side up. Put the cookie halves without cream in a food processor and pulverize them. Sift out any chunks. Set aside the cookie pieces that go through the sifter; they are the cookie "powder" that will be used in the buttercream.
3. Sift cake mix into a small bowl; set aside.
4. In a large bowl, use a whisk to combine the eggs, oil, buttermilk, sour cream, and vanilla extract.
5. Add cake mix; stir until smooth.
6. Fill cupcake liners ¾ full, placing batter on top of cream-side-up cookie halves; bake for 17–22 minutes or until a knife inserted near the center comes out clean. Let cool completely.
7. For Cookies-and-Cream Buttercream: Beat butter and cream cheese for 2 minutes. Add vanilla extract and slowly add powdered sugar until buttercream is a consistency slightly looser than what you want the final product to be. Fold in cookie "powder." Use milk to thin out the buttercream if needed.
8. Pipe onto cooled cupcakes and top with another cookie.

Makes 20–24 cupcakes.