Also, I got some silicone baking cups last month for my birthday. I was leery about using them, because I've heard some folks say that cupcakes actually do stick to them. However, mine worked perfectly. I love the way the cupcakes baked up and stayed perfectly round on top. If it wasn't such a pain to wash and dry 24 of those things, I'd use them all the time!
ingredients half of an Oreo in the bottom of each cupI didn't completely demolish the Oreos into crumbs.
You can see some distinguishable cookie pieces. filled silicone cups ready for the ovenCheck out the beautiful rounded tops that did not sink while they cooled!TADA! Oreo cookie, meet your new fate! Soooo delicious! I know you can't wait for the recipe!
The cupcakes are really incredible! They're so easy to make. You gotta try them! The recipe in the book says to use regular buttercream frosting with the cookie pieces pressed into the tops. But I knew that would be tooth-achingly. Instead, I used the whipped buttercream recipe from Bake & Destroy. I mixed the Oreos pieces into the frosting.
Cupcake recipe from Cupcakes From The Cake Mix Doctor by Anne Byrn.
Frosting recipe adapted from Bake & Destroy.
MY NOTES: The recipe didn't specify, but I let my sour cream come to room temp. I don't know if it was because of the silicone cups, but my cupcakes took about 22 minutes to bake thoroughly.
COOKIES AND CREAM CUPCAKES
MAKES 22 TO 24
30 Oreo cookies
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. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-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 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. 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; remove the empty liners, if any.) 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. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them I in aluminum foil or in a cake saver and freeze for up to 6 months. Thaw the cupcakes overnight in the refrigerator and top with cookie crumbs before serving.
COOKIES AND CREAM FROSTING
1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup confectioners sugar, sifted
a pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
remaining crushed Oreos
Mix together butter, confectioners sugar, and a pinch of salt until it’s creamy. Increase your mixer speed to high and beat until its light and fluffy. Add whipping cream and vanilla. Beat until its smooth. Fold in crushed Oreos. Makes enough to frost 24 cupcakes.