I made these great cupcakes at the request of my husband. The cupcake is chocolate and the frosting is cookies and cream. He loves chocolate and he loves cookies. It is a winning combination.
I really like the fosting with the crushed cookies in it, it really did taste like cookies and cream. I made 12, but before I knew it they were gone. I didn't even get a whole one, I got a bite of Taylor's.
1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 tsp pure vanilla extract
2 cups mini semisweet chocolate chips
Combine all ingredients except for the chocolate chips in a very large mixing bowl (there is a lot of batter so make sure you have a big enough bowl!). Beat until thick. Stir in chocolate chips. Pour batter in baking pans and set baking times according to the chart on the back of the box. Cool in pans then invert and let cool entirely on a wire rack.
1 cup unsalted butter, softened
6 -8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
4 crushed Oreo or cookies of your choice (crushed very small if using a pastry bag)
1 Place the butter in a large mixing bowl.
2 Add in 4 cups sugar, then the milk and vanilla.
3 On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
4 Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).
5 Add the crushed cookies and mix well
6 Use and store the icing at room temperature because icing will set if chilled.
7 The icing can be stored in an airtight container for up to 3 days.
Read more: http://www.food.com/recipe/vanilla-buttercream-133675#ixzz1FrbvctnY