And cupcake recipe #3 for the girls from “101 Gourmet Cupcakes in 10 Minutes”. As you can see from the picture, I had some Oreos peeking through my cupcakes so learn from my mistakes and make sure that your batter is smoothed over the cookies so that they don’t poke through. I thought the batter would spread and cover the cookies while baking but it was pretty thick so on some of them it didn’t quite make it. Frosting will take care of that and there will still be a little surprise waiting when they bite into them.
1 box chocolate cake mix (I already had 2 kinds of chocolate cupcakes so I used a white cake mix here for some variety)
1 cup sour cream
1 teaspoon vanilla
18 – 24 whole chocolate sandwich cookies
12 chocolate sandwich cookies, crumbled
1 recipe vanilla buttercream frosting
1 Mix together cake mix, sour cream, eggs and vanilla. Place a spoonful of batter on the bottom of each paper liner. Place a whole cookie on the bottom lying flat. Cover with remaining batter until 3/4 full.
2 Bake at 350 (325 for dark pans) for 15 – 18 minutes. Allow cupcakes to cool on a rack completely.
3 Add crumbled cookies to buttercream frosting. Be generous and frost cupcakes nice and high.