Saturday, February 25, 2012
Cookies and Cream Cupcake
OH MY GOSH SO STINKING GOOD!!!! I made these for my birthday and fell in love. They take a bit of work which is why I didn't make them for a kids birthday but for mine, I thought since I had to cook them they should be extra special! So worth it though!
1 box Duncan Hines White Cake Mix
1 stick of butter, melted
1 cup water
24 whole Oreos
Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.
In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.
While cupcakes are baking, make your filling.
13 oz jar Marshmallow Creme
1 stick salted butter, softened
1/4 teaspoon vanilla
4 Tablespoons heavy cream
1 1/2 cups powdered sugar
In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth. Slowly add the powdered sugar and increase speed to medium high and beat for about a minute. Refrigerate filling until cupcakes are done baking and cooled.
Once cupcakes are cooled completely, remove filling from the refrigerator and fill the cupcakes. You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a bismarck tip and piping it in through the top of the cupcake.
4 sticks salted butter
1/4 cup heavy cream
2 teaspoons vanilla
8 cups powdered sugar
15 Oreos, crushed VERY FINELY
In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.
Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.
Store uneaten cupcakes in the refrigerator.
Lovingly shared by Mare at 10:18 AM