here's the cookies & cream recipe that I use (doctored cake mix=very easy
) I believe the recipe is originally from the Cake Doctor book.
Cookies & Cream cupcakes
* 30 Oreo (or Oreo-like) cookies
* 1 pkg plain white cake mix
* 1 cup sour cream
* 1/2 cup vegetable oil
* 3 large eggs
* 1 tsp vanilla extract
Preheat your over to 350 and line two cupcake pans with paper liners. Count out 12 Oreos and separate the top and bottom wafers (make sure each half has some icing on it) Place one wafer, icing side up, in the bottom of each paper liner. Crush the remaining Oreos
Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Measure out 1 1/2 cups crushed Oreos and fold these into the batter. Set the rest of the crumbs aside for garnish.
Fill your liners 3/4 full with batter and place the pans in the oven.
Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.
Combine remaining crumbs into basic buttercream & frost cupcakes.
2 stick of unsalted butter (1 cup), room temp
4 cups icing sugar
1/4 cup milk or heavy cream
pinch of salt
2 tsp vanilla
Cream butter & icing sugar in mixer on low, add pinch of salt & vanilla..combine well. Slowly add milk & continue to whip until spreading consistancy.
Another recipe, which you may be interested in b/c it's another hit here w/ the kids, is for Rootbeer Float Cupcakes (I don't recall where I got this recipe)
"Root Beer Float cupcakes"
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup Root Beer soda
1/2 cup unsalted butter/ 1 stick
3 eggs slightly beaten
1 tablespoon Root beer extract (Lorann oil)
Preheat oven to 375
In an a large bowl mix flour, sugar, baking powder, salt together and set aside.
In mixing bowl put butter and sugar and beat till light and fluffy, add eggs one at a time till blended well. Add Root Beer and Root beer extract, and stir till blended
Slowly begin to add dry ingredients and mix till smooth, about 2 minutes
Spoon batter into cupcake papers, filling cups about 2/3 full. Place a large marshmallow in center of each cupcake & push down slightly. Bake for 20- 25 minutes"Root Beer Frosting"
2 cups powder sugar
pinch of salt
1 teaspoon Root Beer extract (Lorann oil)
1/4 Root Beer
1/2 cup butter /1 stick
Whipped cream for topping
To make the frosting place powdered sugar and salt in a large bowl. Slowly add butter cut in small pieces, add root beer extract and Root beer and beat until fluffy and has a good spreading consistency, add more powdered sugar if needed.
Frost cooled cupcakes and top each cupcake with a little whipping cream
***Please note that during baking marshmallows might over flow on to baking pan, if that happens be prepared, when the cupcakes come out of oven to take a spoon and push back the marshmallow to the top of cupcake.