18 Oreo cookies
1 package (18.25 oz) plain white cake mix
1 c sour cream
1/2 c vegetable oil
3 large eggs
1 t pure vanilla extract
Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
Place the Oreos in a closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
Place the cake mix, sour cream, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed.
Fold in the Oreos till well incorporated.
Spoon or scoop 1/3 c batter into each lined cupcake cup, filling it ¾ of the way full. (You will get 22-24 cupcakes; remove the empty liners, if any.)
Place the pans in the oven. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes.
Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them in aluminum foil or in a cake saver and freeze for up to 3 months. Thaw the cupcakes overnight in the refrigerator and top with cookie crumbs before serving.
Time: 60 minutes Makes: 22-24
I use quick vanilla buttercream icing with these cupcakes. If you have some extra Oreos, place one vertically in the center of the icing. This is an Anne Byrn recipe.