Feature Presentation Cookies & Cream Cupcakes
Ingredients
Scale
- 1 box Duncan Hines Devil’s Food Cake Mix
- 1 cup whole milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup salted butter, softened
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons heavy cream or milk
- 3/4 to 1 cup finely crushed chocolate sandwich cookies, cream included
- Movie theater toppers, for decorating
Instructions
- Preheat the oven to 350°F and line a cupcake pan.
- In a large bowl, whisk together the milk, oil, eggs, sour cream, and vanilla until smooth. Add the cake mix and cornstarch. Mix on medium speed for 2 minutes, just until the batter is smooth and combined. Do not overmix.
- Fill cupcake liners about two-thirds full. Tap the pan gently on the counter to release air bubbles. Bake until the centers are set and a toothpick comes out mostly clean. Let the cupcakes cool completely.
- While the cupcakes cool, beat the butter until smooth and fluffy, about 2 minutes. Add the powdered sugar gradually, mixing until combined. Mix in the vanilla and 2 tablespoons of cream, then beat until light and pipeable. Fold in the crushed cookies by hand, adding more cream if needed.
- Pipe the frosting onto the cooled cupcakes and finish with movie theater toppers before serving.