What’s better than chocolate cupcakes? Chocolate cupcakes covered with chocolate cream cheese frosting and rolled in crushed Oreo cookies. Oh, and did I mention here is an entire Oreo cookie baked into the bottom? Yum! Not only are these cookies chocolatey and delicious, but they are super easy to make because they start with a boxed cake mix. I doctor up the cake mix by adding instant coffee granules and vanilla extract, which enhance the chocolate flavor. With Halloween right around the corner, I topped these cupcakes with spooky sprinkles. Enjoy!
Cookie Crunch Devil’s Food Cupcakes
Makes 24 cupcakes
Ingredients
For the cupcakes
1-box devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 Tablespoons instant coffee granules
2 teaspoons vanilla extract
24 Oreo cookies
For the frosting
8 oz cream cheese, softened
½ cup butter, softened
2 ¼ cups powdered sugar
⅓ cup + 2 Tbsp unsweetened cocoa powder
1 teaspoon vanilla
2 teaspoons heavy cream
⅛ teaspoon salt
12 Oreo cookies
Preparation
For the cupcakes
Heat oven to 350°F (or the temperature called for on the cake mix box). Place a paper baking cup in each cup on a muffin pan. Place an Oreo cookie in the bottom of each muffin cup. Make the cake mix as directed on the cupcake box, using water, oil and eggs. Add the instant coffee granules and vanilla extract into the cake batter and beat until combined. Cook the cupcakes according to package directions. Cool the cupcakes for ten minutes before removing them from the pan to cool completely on cooling racks.
For the frosting
Add the cream cheese and butter to the bowl of a stand mixer that has been fitted with the paddle attachment and beat at high speed for 3 minutes. Add the cocoa powder, vanilla extract, heavy cream, and salt and beat on medium-high speed until combined. Gradually add the powdered sugar in ½ cup increments. Beat until smooth and fluffy, about 2 minutes.
Assembly
Using a food processor, grind the Oreo cookies into fine pieces. If you don’t have a food processor, you can place the Oreos in a Ziploc bag and crush them using a rolling pin. Using an offset spatula or knife, spread the chocolate cream cheese frosting on top of the cooled cupcakes. Then, roll the frosting in Oreo cookie crumbs.