Cookies and Cream Cupcakes Recipe

Step 1

Preheat oven to 325 degrees. Place 24 cupcake liners in muffin tins.

Step 2

Beat cake mix, pudding mix, milk, eggs, and oil on low for 1 minute. Increase speed to medium and beat 2 minutes.

Step 3

Place 1 tablespoon cake batter in the bottom of 24 cupcake liners.

Step 4

Place an Oreo cookie in the bottom. Fill liners evenly with remaining cake batter Bake 20 minutes.

Step 5

Remove from oven. Place cupcakes on a wire rack and let cool completely.

Step 6

Beat butter, salt, and vanilla until creamy. Slowly add the powdered sugar and whipping cream until mixed in.

Step 7

Beat frosting on high until light and fluffy.

Step 8

Reserve 2 tablespoons of cookie crumbs. Stir the rest of the Oreo cookie crumbs gently into the frosting.

Step 9

Spoon frosting into piping bag fitted with icing tip Swirl frosting evenly on top of all the cupcakes. Place cupcakes in freezer for 30 minutes.

Step 10

While they are chilling, place the chocolate canned frosting into a microwave safe bowl. Microwave for 30 seconds, then stir. Repeat until frosting is slightly runny.

Step 11

Remove cupcakes from freezer and dip the top of the butter cream into the heated chocolate frosting. Carefully let the excess drip off.

Step 12

Place on tray and add a little bit of the reserved crushed cookies and a mini Oreo. Let set completely.