Our contributor, Lauren Kapeluck of EllenJay Events, is back with a delicious new recipe….
Go pour yourself a tall glass of milk because today we’re making Mint Cookies ‘N Cream Cupcakes! This recipe is super simple and doesn’t require a ton of ingredients. The base of the cake starts with a chocolate box mix, which I’m sure most everyone has on hand in their pantry just in case you need to whip up a cake in a pinch. Add a few extra ingredients to the mix and you’ve got yourself a cake that tastes like its from scratch! I always keep a few box cakes on hand just in case I want to save the extra time and measuring of all those ingredients when making a cake. And if you make the frosting from scratch I guarantee know one will even know the cake was from a box…it can be our little secret!
The fun thing about chocolate sandwich cookies are that they are just the right size to sneak into the bottom of your cupcake liners before adding your cake batter. The cake bakes up perfectly leaving the cookie at the bottom of the wrapper so it is completely hidden. It is not until someone takes a bite into the cupcake do they discover the surprise of the cream-filled cookie inside and that extra burst of color from the green mint! I must say these go over great with the kids…it’s like they found a hidden treasure inside their cake!
MINT COOKIES ‘N CREAM CUPCAKES
recipe by Lauren Kapeluck
(makes 24 cupcakes)
For the Chocolate Cupcakes:
1 box Devils Food Cake Mix
1 small box (3.9oz) Chocolate Instant Pudding
1 cup vegetable oil
3/4 cup milk
24 mint chocolate sandwich cookies
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- Place one cookie in the bottom of each cupcake liner.
- In medium bowl combine cake mix, chocolate pudding, vegetable oil, milk and eggs.
- Beat with electric mixer until incorporated and then continue mixing 1-2 minutes.
- Scoop batter over top of cookies in cupcake liner.
- Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
- Let cupcakes cool completely before frosting.
For the Mint Cookies ‘N Cream Frosting:
1 cup unsalted butter, room temperature
1 cup vegetable shortening
6 cups confectioner’s sugar
3 tablespoons milk
1 teaspoon mint extract
green food coloring
12 mint chocolate sandwich cookies, crushed
- In bowl of stand mixer, beat butter and vegetable shortening until creamy.
- Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
- Add milk 1 tablespoon at a time until desired consistency is reached.
- Add mint extract and a few drops of green food coloring to tint to desired color.
- Mix in crushed cookies.
- Place icing in piping bag and snip off tip to create a large hole. Swirl icing on top of cupcakes.
- Garnish cupcakes with one cookie on top, if desired.
YOU MAY ALSO ENJOY:
Mint Cookies ‘N Cream Cake
Cinnamon Roll Cupcakes
Orange Creamsicle Cupcakes
Champagne Raspberry Cupcakes
I love your blog!! Greetings from germany
Holly W says
my son is drooling at these cupcakes right now and wanted to grab them from the screen. They look deLISH!!
In the frosting recipe…is it vanilla or mint extract to be added? Can’t wait to try!
The thing with these cupcakes is that have the power of indulgence this is similar to Manetti Battiloro’s food but it can do is indulge and satisfy all kinds of people.
lish kitchen says
do you make the instant pudding first before adding it? or do you just use the pudding powder mix?
Party Patisserie (Debbie) says
Oh my gosh, there’s an oreo lover in my house. Going to have to try this one!
Lauren @ Crave. Indulge. Satisfy. says
Megan – In the frosting it is mint extract…sorry for the typo above!
Iish Kitchen – just dump the powder of the pudding mix into the bowl, you do not need to prepare it ahead of time.
Hope you all enjoy!
Megan F says
These look amazing!! I am definitely making these on Saturday! Mint and chocolate the perfect combo in my opinion. I just have one question…how will the frosting taste if I use salted butter instead of unsalted? I never buy unsalted butter but maybe I should?
Thanks for the awesome recipe!!
I made these for my office and everyone loved them! By the end of the day, word had spread like wild fire and people from other departments were clamoring for the last few. Thanks for the recipe!
Katrina Brown says
These look so good. Thanks for sharing.
How would you alter the frosting recipe if you were just using regular Oreo’s not mint? Would you just replace the mint extract with vanilla? So its a cookies and cream cupcake?
Can’t wait to try!
Oh my goodness..you have got to be kidding..this site is going to be dangerous I can tell…….pure yuminess in every recipe! Oh no, this is not good!
I’m making these now, and using my Debbie Meyer Cupcake Genius pan. That makes a well in the center, to add a “surprise”. I’m using Andes Mints Baking Pieces (1 tsp. per cupcake). Adding those while the cupcakes are still hot, so they’ll melt. Then, I’m using Duncan Hines Frosting Creations in Mint Chocolate for the frosting. I’m sure they’ll be yummy! Thanks for the inspiration! 🙂
Can this recipe be used to make cake pops?
I’m having my Oreos at home right now. They are lying in my bag since I’ve bought them today : ) Okay i cannot wait making them, sou have to tell you I’m really loving your Blog ( of course my friends after the first backing your recipes, too) : ) absolutely delicious ; )
Jennifer Larson says
What a great idea!!! these looks amazing!! I must try to make these. Perhaps this weekend???
Cupcake and Talk says
Love this recipe. I can’t wait to try it. Thank you.
you are amazing!
I can not wait to make these cupcakes they will be a hit in my home :o)
Just finished making these, they look great, I did not add any extract. I only found it in peppermint and was too worried it would not taste right, either way, I felt like adding the mint cookies to the icing was just the right amount of mint!!
Rosana Zorrilla says
just came across this recipe…OH MY GOD! can’t wait to make these!
sarah cooper says
I just finished making the cupcakes. However, I tried to cut into the oreos and they were hard as rocks, did I do something wrong? They were out of mint oreos so I purchased the new Berry Icecream oreos, used a white cake mix and vanilla pudding. They should be yummy still! They sure will look pretty!
Ali Behan says
I would really appreciate it if you could tell me how to NOT have the Oreos stick to the paper liner. I have only made these once before and the Oreos came off with all the liners. It was a bit of an anti-climax :-(. I didn’t use a cake box mix or whatever you call them, I just made up a normal cake batter from scratch. Do I need to put some batter into the liner first and if so what is going to stop it from sinking onto the liner anyway. I’m pretty desperate to make something different than the norm over here. I live in Ireland and the availability of Oreos is limited. We just get the normal brown and white ones. Thanks for any light that you can shed on this 🙂
Cook queen says
oh my gosh, made these for classmates and gave extra to some body builders i know and they were devoured..So yummy!