I think I am done with the cookie cupcake experiment. I started out with the basic recipe from Anne Byrns’ The Cupcake Doctor:
COOKIES AND CREAM CUPCAKES
MAKES 22 TO 24
30 Oreo cookies (plus 12 more Oreos, cut in half with a serrated knife)*
1 package (18.25 ounces) plain white cake mix (I used Duncan Hines Vanilla)
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
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 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. (I popped them in my Cuisinart and crushed them!)
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 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 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.
(I found the above directions to be a little confusing. It read like she wanted the cupcakes flipped so that the cookie side was up, but I decided that she was just telling people how to remove cupcakes from a pan…could there be people who don’t know that?)
I used her basic Buttercream Frosting recipe and did NOT incorporate the cookie crumbs:
Cake Doctor’s Vanilla Buttercream: Place 8 tablespoons real butter, at room temperature, 2 teaspoons vanilla and 1 cup powdered sugar in a large mixing bowl. Blend with electric beaters at low speed 30 seconds. Add 3 more cups powdered sugar alternately with 3 tablespoons milk, a tablespoon at a time, blending at low speed. Increase to medium speed and beat until light and fluffy, 1 minute more. Makes 3-1/2 cups.
I iced the cupcakes with the vanilla buttercream, sprinkling Oreo cookie crumbs on top, then planting 1/2 an Oreo cookie in the center. (One bag of Oreo cookies has about 45 cookies, so there will be 3 extra for mess-ups – or to eat!) Here is an illustration: