Cookies and Cream Cupcakes and Frosting.

Cookies and Cream Cupcakes (Makes 22-24) -
30 Oreo cookies
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
*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. *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. *Mix all ingredients except crushed oreos. When batter is thoroughly incorporated, fold in 1 & 1/2 cups crushed Oreos. * Spoon batter into cupcake liners. Approx 1/3 cup ( I use an ice cream scooper which is super-easy! *Bake approx. 17-18 minutes. Let cool before frosting.




Cookies and Cream Frosting -
2 sticks unsalted butter, at room temperature
3 1/2 cups confectioners sugar, sifted
a pinch of salt
2/3 cup vanilla coffee creamer
1 tsp vanilla extract ( or 1/2 marshmallow extract if you have it)
remaining crushed Oreos *

Mix together butter, confectioners sugar, and a pinch of salt until it’s creamy. Increase your mixer speed to high and beat until its light and fluffy. Add creamer and vanilla. Beat until its smooth. Fold in crushed Oreos. Makes enough to frost 24 cupcakes