At 6 years old, Libby wasn't too happy about having to share with her brother, but she got over it when she tasted these cupcakes. They are so stinkin' good!
I saw this recipe over at Om-Noms by Kelly. My friend Laura had mixed results when she made the vegan cupcakes but the frosting was divine, so I opted to use an MSPI-friendly chocolate cake mix. If the cake mix doesn't work for you, use this Wacky Cake recipe.
The trick to this frosting recipe is lots and lots of mixing. If you have a stand mixer (such as a Kitchen Aid) it will make your life much easier!
Oh! And in case you're wondering, I got this cupcake stand at Wal-Mart for $5! So cute! Go get one!
Cookies 'n' Cream Cupcakes
Source: Adapted from Om-Noms by Kelly
MSPI-friendly chocolate cake mix, plus ingredients listed on package
1/2 cup shortening
1/2 cup MSPI-friendly margarine
3-1/2 cup powdered sugar
1-1/2 tsp. vanilla extract
1/4 cup rice milk
18 MSPI-friendly chocolate cream-filled sandwich cookies (such as Oreos)
Prepare the cupcakes according to package directions. Once baked, allow to cool completely. (I baked mine the night before the party and prepared the frosting in the morning.)
Beat the shortening and margarine together until well-combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and the rice milk, and beat for another 5 to 7 minutes until light and fluffy.
While the frosting is mixing, place the cookies on a cutting board and lightly chop them with a knife. Place the cookie pieces in a large Ziploc bag and crush the cookies into small crumbs.
Once the frosting is done mixing, fold the cookie crumbs into the frosting. Top the cupcakes generously with the frosting.
Swap: You can also use one package of mini Oreos for the frosting, instead of the large Oreos. And for an impressive presentation, insert mini Oreos into the tops of the frosted cupcakes.
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