My family so loved the Cookies and Cream Cake I made them a few weeks ago, that I had to make it in cupcake form. The hardest part about this recipe is probably the icing, and even that isn’t terrible. You just need to be patient. (Something at which I do not excel!)
For the Icing:
(This recipe is adapted from the Tasty Kitchen blog.)
3 Tbsp. flour
1/2 cup milk
1 tsp. vanilla
1/2 cup butter (unsalted) – at room temperature
1/2 cup sugar (not powdered sugar)
Yield: 20-24 cupcakes
*Note: You need the cake mix and the ingredients to make the batter. I always “doctor up” the cake batter, using milk and melted butter in the place of the water and oil.
If you want to make the striped cupcakes with chocolate and vanilla, you will also need 1 oz. melted chocolate and 1 Tbsp. cocoa powder.
Start the Icing
I would begin by cooking the icing so that it can cool while you work on the cupcakes.
Pour the milk into a saucepan, slowly whisk in the flour, one Tablespoon at a time. Place the pan over medium heat. Stirring constantly, allow the mixture to thicken to the consistency of thick pudding. (It took me about 10 minutes.)
Add vanilla, then set aside to cool COMPLETELY. (I’d say at least an hour at room temperature. This is the perfect time to make the cupcakes, and come back to the rest of this icing recipe when the milk mixture is cool.)
When the milk/flour mixture is cool, cream together the butter and sugar in a medium-sized mixing bowl.
Add the cooled milk mixture, and whip on high speed until the icing is fluffy and holds stiff peaks.
Make the Cupcakes
Crush about 30-40 Oreo cookies, enough for about 4 cups of crumbs. Divide the crumbs into two bowls of 2 cups each.
Into one bowl add 2-3 Tbsp. melted butter – enough so that the crumbs will stick together if pinched between your fingers.
Line 24 cupcake cups with paper liners. Press about 1 tsp. of buttery crumb mixture into the bottom of the cup to make a crust. (Something like the bottom of a shot glass works well for this job.)
Mix the cake batter.
If you are using a white cake mix, make the entire mix according to the package. (Or you can follow My Recipe to Make Cake Mix Taste Homemade.) Remove 2 cups of the batter, then add the 1 oz. of melted chocolate, and 1 Tbsp. cocoa powder to make the other half of the batter chocolate.
Layer the batter in the cupcake cups.
*This was harder than I’d like to admit. It worked best when I used a piping bag to fill the batter in, but even then it wasn’t perfect. Just be sure to keep the cupcake cups less than 2/3 full, or there will be too much batter, and they’ll bake up over the tops of the pan.
Bake the cupcakes according to the box directions. (Mine took 15 minutes at 350-degrees.)
Let them cool (while you finish making the icing).
Decorate the Cupcakes
These cupcakes are perfect for a beginner, because you don’t even have to pipe the icing on top. I did, simply because I have the supplies, but you could easily just dollop some icing on top with a spoon or plastic baggie. (Leave about 1/4″-1/2″ around the edges of the cupcake or the icing will go over the edges when you dip it.)
You will dip the top in the remaining crushed Oreos, so it really doesn’t matter what the icing looked like to begin with. It will smash out around the edges anyway.
Enjoy these with a tall glass of milk! They’re really, really good.