Page 184 - Cupcakes

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 1½ minutes more, scraping down the sides again if

needed. Measure out 1½ cups of the crushed Oreos and fold these into the batter
until well incorporated. Set aside the remaining crushed Oreos for garnish.
Spoon or scoop ⅓ 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.

the CupcakeDoctor says...

Instead of plain Oreos, substitute mint or chocolate-stuffed Oreos. But don’t
use double-stuff Oreos, because they won’t work in this recipe.

5. Meanwhile, prepare the Buttercream Frosting.

6. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it
out with a short metal spatula or a spoon, taking care to cover the tops
completely. Sprinkle the reserved cookie crumbs over the tops, gently pressing
them into the frosting so that they stick. The cupcakes are now ready to serve.

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 in aluminum foil