I’m really excited for it to be a 3 day weekend but it is so bittersweet since come Tuesday, I’m going to have my first middle schooler. It is so cliché but I don’t even know where the time has gone. Looking at Zachary grow into such a wonderful young man has been a delight of my life. He is so tall that I am literally looking straight across to him because he is the same height as I am and I know soon he will be surpassing me. But enough mushy stuff, let’s talk about Cookies and Cream Cupcakes!
Cake: 1 box Duncan Hines White Cake Mix 1 stick of butter, melted 1 cup water 3 eggs 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. 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. Because I don’t keep pastry bags on hand I used a ziplock bag and cut a hole in one of the corners then filled the bag, squirting the filling into the holes I cut in the tops of the cupcakes. (I use the same method for the frosting, cutting a bigger hole for the frosting the come out of)
Frosting: 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. Add crushed Oreos.
Frost tops of cupcakes using method above.
Store uneaten cupcakes in the refrigerator. – They will melt otherwise. (trust me!)
YUM! These cupcakes were so delicious however they were extremely rich! The day I made them I sent some home with my sister in law, my dad and sent a few to my friend next door to get them out of the house quicker because I didn’t want to eat them all!
Also, I felt I was pretty generous with the frosting and filling but I only used about HALF of what this recipe made! Maybe I wasn’t as generous as I thought, but I couldn’t imagine adding more! So I actually took the rest and put the filling and frosting in their own freezer bags and froze the rest so I can make these again soon and use the leftovers, so I guess it all worked out!
Happy Friday everyone. I hope you have a wonderful three day weekend. What are your plans?