Cookies and Cream Cake I made them a few weeks ago, that I had to make it in cupcake form. The hardest part about this recipe is probably the icing, and even that isn't terrible. You just need to be patient. (Something at which I do not excel!)
For the Cake:
1 Cake Mix* (White or Chocolate, whichever you prefer)
1-2 packages Oreo Cookies
For the Icing:
(This recipe is adapted from the Tasty Kitchen blog.)
3 Tbsp. flour
1/2 cup milk
1 tsp. vanilla
1/2 cup butter (unsalted) - at room temperature
1/2 cup sugar (not powdered sugar)
Yield: 20-24 cupcakes
*Note: You need the cake mix and the ingredients to make the batter. I always "doctor up" the cake batter, using milk and melted butter in the place of the water and oil.
If you want to make the striped cupcakes with chocolate and vanilla, you will also need 1 oz. melted chocolate and 1 Tbsp. cocoa powder.
Start the Icing
Pour the milk into a saucepan, slowly whisk in the flour, one Tablespoon at a time. Place the pan over medium heat. Stirring constantly, allow the mixture to thicken to the consistency of thick pudding. (It took me about 10 minutes.)
Add vanilla, then set aside to cool COMPLETELY. (I'd say at least an hour at room temperature. This is the perfect time to make the cupcakes, and come back to the rest of this icing recipe when the milk mixture is cool.)
When the milk/flour mixture is cool, cream together the butter and sugar in a medium-sized mixing bowl.
Add the cooled milk mixture, and whip on high speed until the icing is fluffy and holds stiff peaks.
Make the Cupcakes
Into one bowl add 2-3 Tbsp. melted butter - enough so that the crumbs will stick together if pinched between your fingers.
If you are using a white cake mix, make the entire mix according to the package. (Or you can follow My Recipe to Make Cake Mix Taste Homemade.) Remove 2 cups of the batter, then add the 1 oz. of melted chocolate, and 1 Tbsp. cocoa powder to make the other half of the batter chocolate.
*This was harder than I'd like to admit. It worked best when I used a piping bag to fill the batter in, but even then it wasn't perfect. Just be sure to keep the cupcake cups less than 2/3 full, or there will be too much batter, and they'll bake up over the tops of the pan.
Bake the cupcakes according to the box directions. (Mine took 15 minutes at 350-degrees.)
Let them cool (while you finish making the icing).
Decorate the Cupcakes
Click the Links Below to See:
Cookies and Cream Cake Recipe
More Chocolate Recipes
How to Make Cake Mix Taste Homemade