- 22
- 20 mins
- 40 mins
Ingredients
- For cupcakes:
- 24 paper liners for cupcake pans (2 1/2" size)
- 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 vanilla extract
- For Buttercream Frosting:
- 8 tablespoons (1 stick) butter, at room temperature
- 3 cups confectioners' sugar, sifted
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
Preparation
Step 1
1. Place a rack in the center of the oven and preheat to 350 degrees 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-locked 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 an large mixing bowl. Blend with an electric mixer on low 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 garnish. 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 until the cupcakes are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Removed 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 lines, 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.
5. Meanwhile, prepare the Buttercream Frosting:
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners’ sugar, 3 tablespoons of milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.
6. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or the back of 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.
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 or in a cake saver and freeze for up to 6 months. Thaw the cupcakes overnight in the refrigerator and top with cookie crumbs before serving.