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Cookies 'n' Cream Cupcakes

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“Easy-on-the-cook Sunday supper from Woman's World 12/5/06. For a double-chocolate treat, use a devil's food cake mix instead of yellow.”
READY IN:
1hr
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 13 cups water
  • 3 eggs
  • 13 cup sour cream
  • 3 cups coarsely chopped Oreo cookies, about 28 cookies
  • 2 (16 ounce) cans vanilla frosting
  • 12 Oreo cookies, halved (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Line 2 (12-cup) muffin pans with cupcake liners.
  3. At low speed, beat cake mix, water, eggs, and sour cream until combined.
  4. At medium speed, beat 2 minutes. Stir in 2 cups chopped cookies. Divide batter among liners.
  5. Bake 17 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks.
  6. Meanwhile, gently stir remaining chopped cookies into frosting. Spread over cupcakes. If desired, garnish with halved cookies.

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