Cookies & Cream Cupcakes
Chocolate Chocolate Chip Cupcakes
yields ~30 cupcakes
1 (18.25 oz.) package Devil's Food cake mix
1 (5.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups miniature semisweet chocolate chips
11 crushed Oreos
Preheat oven to 350 degrees. Line cupcake pans with paper baking cups.
In a large bowl, sift together the cake and pudding mixes. Mix in sour cream, oil, beaten eggs, and water until just combined. Stir in the chocolate chips, and crushed Oreos, and pour batter into prepared cupcake pans. (I fill the cupcakes by using a pampered chef medium size cookie scoop)
Bake for 20-24 minutes, until tops spring back when touched and a toothpick inserted comes out clean. Cook in pans for 5 minutes before removing to a cooking rack to cool completely.
Cookies N Cream Butter Cream Frosting
- 1 cup solid vegetable shortening
- 1 cup (2 sticks) butter or margarine softened
- 2 teaspoon clear vanilla extract
- 8 cups sifted confectioners' sugar (about 2 LBS)
- 4 tablespoons milk
- 1 teaspoon almond extract
- Blend 10 Oreo cookies, or more to taste
About 6 cups of icing.
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.