½cupchocolate cookie crumbs(ground-up cookies without the icing)
½ teaspoonbaking powder
12wholechocolate sandwich cookieschopped with the icing filling
1cupunsalted buttermelted
4wholeeggs
1teaspoonvanilla extract
1 ⅓cupsbuttermilk
For Cookies & Cream Buttercream OR Plain Vanilla Buttercream:
1cupsalted butter, softened OR 1 cup unsalted butter + ¾ teaspoon salt
1teaspoonvanilla extract
1-2tablespoonsmilk
3 - 3 ½cupspowdered sugar(confectioners sugar)
½cupchocolate cookie crumbs(omit if making plain vanilla buttercream)
Instructions
To make the Cupcakes:
Preheat the oven to 350℉. Line muffin tin(s) with cupcake liners or grease with non-stick spray.
In a large bowl, whisk together the cake mix, vanilla pudding mix, chocolate cookie crumbs, baking powder, and chopped sandwich cookies.
In another bowl, whisk together the melted butter, eggs, vanilla, and buttermilk. Add to the dry ingredients and stir just until fully incorporated, being careful not to overmix.
Fill each cupcake liner half full with batter. Bake cupcakes one pan at a time for 13-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to finish cooling completely before frosting. Bake the remaining cupcakes.
To make the Buttercream Frosting:
In a large bowl, cream together the room temperature butter and vanilla using an electric handheld mixer on medium-high speed. Add the powdered sugar, 1 cup at a time, mixing on low between each addition. Add milk, starting with 1 tablespoon, and beat the frosting on high speed until fluffy. If making cookies & cream buttercream, fold in the chocolate cookie crumbs at this point.
Frost the fully cooled cupcakes using a piping bag fitted with your desired tip. Note: I have found using a piping tip with a bigger opening works better for the cookies & cream frosting as the cookie crumbs might get stuck in a smaller piping tip.
Notes
Cupcakes will stay fresh & moist for up to 2 days stored covered or in a cupcake box in the refrigerator. Take out 2 hours before serving to allow the cupcakes to come to room temperature for optimum flavour/texture experience.