Ingredients
- 24 paper liners regular cupcake size
- 1 bag of Mother's chocolate chips cookies or any cookie that is 2"
- 1 white cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp pure vanilla extract
- 1 1/2 containers of ready made chocolate frosting
Directions
- Preheat oven to 350 degrees.
- Line 24 cupcake cups with liners.
- Place a chocolate chip cookie in the bottom and set aside.
- Put the rest of the sack of cookies into a ziplock bag, seal and crush with a rolling pin or glass.
- Measure out 1 1/2 cups of crushed cookie crumbs.
- Mix together cake mix, sour cream, oil, eggs and vanilla with a mixer.
- After well blended, stir in crushed cookie crumbs.
- Leaving the rest for topping the cookie.
- Scoop the dough into the cupcake cup approx. 3/4 full.
- Bake for 20 minutes or until done when tested with a toothpick.
- Let these cupcakes cool after baking and then frost. After frosted, dust the crumbs on the top.
Special Notes
Nutrition Information