Hey friends! Happy end of February- Spring is officially coming! To celebrate, I made a great new recipe for Cookies ‘n Cream cupcakes! They’re light and sweet chocolate cupcakes, with that perfect Oreo crunch and the thick Oreo cream in a sweet glaze! Here’s the recipe:

• 1 chocolate cake mix, plus ingredients for the mix (I  used a milk chocolate mix, but I also think a dark chocolate mix would give the cake a perfect bittersweet taste.)
• 1/2 package Mega-Stuf Oreo’s
• 2 cups confectioner’s sugar
• 3 tbsp and 1/2 tsp milk
• 1/8 tsp cream of tartar

First, preheat the oven to 375ºF (or whatever the mix instructs) and line 2 cupcake sheets with cupcake papers (this recipe makes about 24 cupcakes). Make the cake mix according to the directions on the box, and portion the batter evenly among the cupcakes. Bake for however long the box directs, or about 15 minutes. When the cupcakes come out of the oven, cool them in the sheets for 5 minutes and then transfer them to a cooling rack to cool thoroughly. 

While the cupcakes are baking, separate the Oreo’s into the cookies and the cream. I did this by twisting the Oreo’s until one cookie came off, and then ran a knife under the cream to separate it from the other cookie. With a fork, fluff up the cream. Put the cream in a pastry bag or a plastic food storage bag with the corner cut off (you’re going to pipe the cream into the cupcakes).

Put the chocolate cookies in a plastic storage bag, and pound the bag with either a rolling pin or a meat tenderizer until you’ve successfully smashed the cookies to smithereens. Set the cookie crumbs aside.

When the cupcakes are fully cooled, begin piping the cream into the center of the cupcakes. To do this, insert the tip of the pastry bag into the cupcake and squeeze the bag as hard as you can! The cream is reeealllllyyyy thick, so it took some muscle to get it out of the bag. Totally worth it, though! You can also do this by hollowing out a little area in the cupcake and just squeezing some of the cream into the little hollowed area.

Now, time to make the glaze for the cupcakes! Take the confectioner’s sugar, milk, and cream of tartar and mix them in a small bowl until they form a glaze consistency. It should be slightly runny, but not so thin that it can’t be controlled when being spread over a cupcake. Take as many of the Oreo cookie crumbs as you want and sprinkle them into the glaze- but be sure to save some to top the cupcakes with!

Spread glaze over each cupcake to taste. Don’t worry, there is plenty for each, so you don’t have to skimp!

Finally, top the cupcakes with the Oreo cookie crumbs. You can do this either by sprinkling the crumbs on top, or by putting the crumbs in a bowl and rolling the cupcake in the crumbs. Both methods worked well!

And finally, enjoy! These cupcakes are super yummy and so fun and easy to make! Feel free to give them a try, and treat yourself! Happy baking, and happy March!