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 ¼ c oil and ¼ 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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6 Responses to “Mint Brownies”

  1. #
    1
    VeggieGirl — December 11, 2009 at 5:04 pm

    Can’t beat an Ina classic!

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    2
    oneordinaryday — December 11, 2009 at 7:26 pm

    Ina’s sound decadent, but I’m with you – I’d never have that much of anything on hand if I got a sudden brownie craving. Like that addition of mint here, but then I’m a sucker for anything chocolaty and minty.

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    3
    Memória — December 11, 2009 at 8:08 pm

    What lovely, yummy-looking brownies. I love your addition of mint. YUM!

    I’ve yet to try Ina’s brownies; I need to rectify that ASAP.

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    4
    nutmegnanny — December 11, 2009 at 11:26 pm

    I have tried Ina’s brownies before and I have to agree….awesome! Although like you said I don’t have a lot of that stuff just sitting around. I love addition of mint in this recipe. Such a nice spin on the normal brownie 🙂

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    5
    Kerstin — December 12, 2009 at 5:12 am

    I just tried the Andes baking chips and really like them! Your brownies look SO good!

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    6
    Jelli Bean — December 12, 2009 at 3:37 pm

    My favorite brownies of all time are a cocoa based recipe. I think that they are just as rich and chocolatey as any bar-chocolate recipe as long as coffee is added. These look DElish!

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