I found this recipe on a bloggy friend's website and made these for Ryne's 2nd birthday - yummy!
30 Oreo cookies, 1 package
1 Box plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 tub of Vanilla (or any flavor you like) frosting
Place your 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. Count out 12 Oreos and separate the top from the bottom. Try to see that each side has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner and then 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 or a large, heavy glass. Set aside.
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 (either folded into the frosting, or sprinkled on top).
Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. Place the pans in the oven to bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger - about 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool. Remember to wait until the cupcakes are completely cooled before frosting them.
Makes 24 cupcakes
(Recipe and Photo courtesy of Erin Lawson)
1 comment:
Yummy! You'd also like Dirty Snow Cake from Allrecipes. I make it in the winter with my preschoolers. :) Can't wait to try these cupcakes!
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