Cookies-N-Cream Cupcakes – Take 2

After making Cookies-N-Cream cupcakes with my sister only a few weeks prior, I was still thinking about how they could be better and wanted to give them another shot.

Oh my goodness – these cupcakes are amazing. My hubby said they were the best thing I’ve ever made. Intern boy at work said they were the best baked good he had ever had. And I have to admit they’re pretty damn good. I think it’s the Oreo on the bottom that makes them so good.
Cookies-N-Cream Cupcakes – Take 2
(Recipe adapted from here, Original recipe from: Cupcakes! By the Cake Mix Doctor by Anne Byrn)
24 paper liners for cupcake pans
30 Oreo cookies – I used Double-Stuffed
1 pkg plain white cake mix
1 cup sour cream – I used low-fat plain yogurt
1/2 cup vegetable oil – I used ΒΌ c oil and ΒΌ cup unsweetened applesauce
3 large eggs – I used egg-beaters for 1 egg and 2 regular eggs
1 tsp vanilla extract

Preheat your oven to 350 and line the pans with paper liners. Count out 12 Oreos and separate the top and bottom wafers. Make sure each half has some icing on it. Place one wafer, icing side up, in the bottom of each paper liner. (I had a hard time opening them and getting frosting on both sides, so I just put the side with frosting in the cupcake paper and put the other side in a bowl to crush and put in the batter).

Crush the remaining Oreos by any means you like. I put them in a Ziplock and smash them. Set the crumbs aside.

Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Measure out 1 1/2 cups crushed Oreos and fold these into the batter. Set the rest of the crumbs aside for garnish.

Fill your liners 3/4 full with batter and place the pans in the oven.

Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.

Oreo Cream Cheese Frosting
I used frosting out of the freezer that I had from previous cupcakes. I stirred in some crushed Oreos and frosted cooled cupcakes. Garnish with Oreos.

Nutritional Information coming soon.

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12 Responses to “Mint Chip Ice Cream”

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    1
    Ashley Bee (Quarter Life Crisis Cuisine) — July 24, 2013 at 12:12 pm

    Ohh I love that it’s an all-natural mint flavor. So much better than the fake stuff.

    • beantownbaker — July 24th, 2013 @ 12:53 pm

      I agree. Hubby likes to give me a hard time by calling me a food snob for trying to avoid fake stuff in everything we eat. I figure, it’s worth the effort. And the name calling πŸ˜‰

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    Jennifer @ Peanut Butter and Peppers — July 25, 2013 at 5:54 am

    Ohhh, I love mint chocolate chip! Love that you used coconut milk in it!

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    3
    Nutmeg nanny — July 27, 2013 at 8:19 pm

    Yummy πŸ™‚ my mother would love this, mint chip has always been her favorite! Can’t wait to try this recipe!

    • beantownbaker — July 30th, 2013 @ 5:48 pm

      I can’t believe you’re commenting on blogs while at a blogging conference. Overachiever πŸ˜›

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    4
    madscar — July 29, 2013 at 3:28 am

    Love it! This is amazing πŸ™‚

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    Shannon — July 31, 2013 at 12:01 pm

    for some reason your blog stopped updating in feedly πŸ™ corrected and now to catch up on all the deliciousness! i just made a fresh mint ice cream as well, but i like how you used coconut milk. will be doing that next time πŸ™‚

    • beantownbaker — August 1st, 2013 @ 3:17 pm

      I know – I realized that too. But it’s working again now. Not sure if it was a Feedly issue or something on my end…

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    Allison — July 31, 2013 at 8:14 pm

    Really good! I may have steeped the mint too long.. A little earthy. Will try again!

    • beantownbaker — August 1st, 2013 @ 3:18 pm

      Oh bummer! I’ve never had ice cream that I’d call “earthy”…

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    TF620 — August 9, 2013 at 6:00 pm

    Would you consider doing a mint chocolate chip ice cream with goat’s milk? Or do you think the “goaty” would show through too much?

    • beantownbaker — August 10th, 2013 @ 9:36 am

      Interesting idea. I think it would be good. This ice cream was very minty, so I think it would mask the goatiness of the milk.

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