Cookies & Cream Cupcakes

These are sinfully moist and chocolatey and are easy to prepare and bake

Chocolate Chocolate Chip Cupcakes
yields ~30 cupcakes

1 (18.25 oz.) package Devil's Food cake mix
1 (5.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups miniature semisweet chocolate chips

Preheat oven to 350 degrees. Line cupcake pans with paper baking cups.

In a large bowl, sift together the cake and pudding mixes. Mix in sour cream, oil, beaten eggs, and water until just combined. Stir in the chocolate chips and pour batter into prepared cupcake pans. (I filled each cupcake with 3 tablespoons of batter.)

Bake for 20-24 minutes, until tops spring back when touched and a toothpick inserted comes out clean. Cook in pans for 5 minutes before removing to a cooking rack to cool completely.

Cookies and Cream Buttercream Frosting

2 sticks of unsalted butter, at room temperature
1 cup shortening, at room temperature
1/8 teaspoon salt
1 tablespoon pure vanilla extract
2 lbs. powdered sugar
4-6 tablespoons very cold milk
8 crushed Oreo cookies (cream filling removed before crushing)

Cream the butter and shortening in the bowl of a stand mixer. Add the salt and vanilla extract; combine well. Begin sifting in the powdered sugar in three or four parts, mixing thoroughly after each addition. After all the sugar has been added and mixed in, begin adding the milk slowly, one tablespoon at a time, until desired consistency is achieved (you may not use all of the milk). Fold in the crushed Oreo cookies. Frost cooled cupcakes as desired.

*I had just enough frosting for the 30 cupcakes
They are good and easy to make...No experience necessary