Page 183 - Cupcakes

COOKIES AND CREAM CUPCAKES

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One of the most child-friendly recipes in one of my previous books, Chocolate
from the Cake Mix Doctor, is the Cookies and Cream Cake, a white cake loaded
with crushed Oreos. Once the cake is slathered with whipped cream frosting,
more crushed Oreos are added. Here it is, in much the same spirit, but with a
twist. In addition to the crushed Oreos in the batter, there is also half an Oreo in
the bottom of each cupcake cup. Indulgence? You bet. Overkill? Never!

MAKES 22 TO 24 CUPCAKES (2½ INCHES EACH)

PREPARATION TIME: 20 MINUTES

BAKING TIME: 18 TO 20 MINUTES

ASSEMBLY TIME: 10 MINUTES

24 paper liners for cupcake pans (2 ½-inch size)

30 Oreo cookies (see “the Cupcake Doctor says”)
1 package (18.25 ounces) plain white cake mix
1 cup sour cream

½ cup vegetable oil
3 large eggs

1 teaspoon pure vanilla extract
Buttercream Frosting (page 318)

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