Usually Family Night is hectic for me in the kitchen. Mainly because I never plan ahead and I always end up cooking something time consuming. We haven't had dessert in a while so I wanted something quick and easy to make. I came across a recipe for Cookies n' Cream Cupcakes when I went blog surfing the other day.
EASY COOKIES AND CREAM CUPCAKES by How To Eat A Cupcake
30 chocolate cream sandwich wafers (like Oreos)
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Separate the top and bottom wafers. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Keep a few whole cookies aside to garnish. Place the remaining wafers in a large, closed zip-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 cup of the crushed wafers and fold these into the batter until well incorporated. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes) Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Place them on a wire rack to cool for 15 minutes before frosting.
I used a recipe for a whipped buttercream frosting, but I had problems getting it to whip properly. I put it in the fridge for half an hour and rewhipped it. Then it become light and fluffy.
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