Yum! Yum! And did I say Yum? Really good Oreo cookie tuffle cupcakes.
A subscriber Margrét Ása Helgadóttir
sent me this idea and it was on this website:
Crush a small package of Oreo cookies (about 28) into fine crumbs (I used a food processor but you can put them in a bag and crush them with a rolling pin or the bottom of a pot).
Add 3/4 to 1 full 8oz brick of cream cheese.
Blend until you get a smooth dough.
Form dough into 1″ balls and place on cookie sheet, freeze for about 20 minutes (chilling will help the balls keep their shape during baking).
Mix up a white cake mix according to package directions (I used French vanilla)
Place a couple of tablespoons of the cake mix into the bottom of a muffin cup, add the Oreo cookie ball and cover with more batter until ball is covered and cup is filled to about 3/4 full.
Bake at 350F for about 20 minutes until toothpick inserted in the center (white part) of the cupcake comes out clean.
Let cool completely.
Mix about 1/4 to 1/2 cup of cookie crumbs into some white frosting of your choice and blend well.
Frost cupcakes and garnish with mini Oreo if desired.
Frosting recipe I used:
2/3 cup butter — softened
4 cups powdered sugar
1 teaspoon vanilla
4 tablespoons cream or milk
In a bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well. Beat in vanilla and enough cream or milk until desired spreading consistency. 1 batch frosts a 2-layer, 13 x 9-inch cake or about 2 doz cupcakes