Cake Mix Cookies and Cream Cupcakes [with Gluten-Free Option]
These Cake Mix Cookies and Cream Cupcakes combine a box mix with homemade icing and feature a chocolate sandwich cookie baked into the bottom of each one!
Servings 24 cupcakes
Ingredients
- 1 15.25 oz box white or yellow cake mix or 1 box of your favorite gluten-free brand (sizes vary)
- Accompanying ingredients (usually water, vegetable oil or butter, and eggs)
- 30 chocolate sandwich cookies (24 for cupcakes, 6 for frosting - use gluten-free sandwich cookies for gluten-free option)
- 2 sticks butter (16 tablespoons or 1 cup)
- 4 cups confectioners / powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350º F.
- Line cupcake/muffin pans with 24 baking cups.
- Add one cookie to the bottom of each liner.
- Make cake mix according to package directions and spoon cake batter into each baking cup (½ full).
- Bake cupcakes according to package directions until toothpick inserted in the center comes out clean. Transfer cupcakes to a cooling rack when done.
- While cupcakes are in the oven, make the frosting. Crush 6 of the cookies in a food processor.
- Using a hand mixer, beat butter until creamy.
- Add confectioners sugar, 3 tablespoons milk and vanilla and beat again. At this point you can add an additional tablespoon of milk if a thinner frosting is desired.
- Stir in crushed cookies and refrigerate until ready to use (up to 24 hours).
- Ice cupcakes once they have cooled completely.