Chocolate Cookies & Cream Cupcakes

 My husband was going to be going on a men’s retreat and I wanted to make a dessert to send with him. I remembered this delicious cake I had many years ago at my friend Michelle’s house when she hosted a spa party, and I thought it would be perfect for the guys.  I decided to make the cake into cupcakes so they wouldn’t have to worry about cutting it up. And of course I had to taste test one! 😉 These chocolate cookies & cream cupcakes were fabulous! Super moist and the cookies and cream filling was phenomenal! Definitely a crowd pleaser and super easy to make into one large layer cake instead of the cupcakes too. I listed those instructions below as well.

Chocolate Cookies & Cream Cupcakes
Source: Kraft Recipes
Makes approximately 18-20 cupcakes or 1 large 2 layer cake

Ingredients:
1 package Devil’s Food Cake Mix (Plus ingredients listed on the box)
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
2 cups whipped cream
12 Oreos, coarsely chopped
4 oz. semi-sweet  chocolate chips
1/4 cup unsalted butter

Directions:
Mix cake batter according to package directions. Spray cupcake pans with cooking spray. Fill tins approximately 2/3 of the way full and bake according to time listed on the package for cupcakes. (mine took 19 minutes). Cupcakes are done once they spring back slightly when touched and a toothpick inserted comes out clean. Remove pan from oven. Run a knife around the outside of each cupcake and pop them out. Place cupcakes on cooling rack to cool completely.

While cupcakes cool, place cream cheese & sugar in the bowl of a stand mixer and beat on medium speed until fully incorporated. Remove bowl from stand and add whipped cream and oreos. Stir gently until fully incorporated.

In a separate small microwaveable bowl, add chocolate chips & butter and heat in 20 second increments, stirring between each, until melted and smooth. Let cool for approximately 5 minutes.

To assemble:
Once cooled, slice cupcakes in half horizontally. Spread approximately 1 to 1 1/2 tbsp. of the oreo filling onto the bottom half of the cupcake. Top with the top of the cupcake. Once all cupcakes are filled, spoon a little bit of the chocolate glaze on top and spread around gently. Repeat for all cupcakes. Let set for approximately 10 minutes. Place in an airtight container and store in the refrigerator.

Notes:
*You can also make this into one large cake, dividing the batter between two 9 inch round pans. Layer the filling in between the two cakes and then spread the glaze over top of the cakes.
*Feel free to use your favorite homemade devil’s food cake recipe
*For the whipped cream, I used the frozen store bought whipped topping and thawed it out.