#2 Peppermint Double Stuff Chocolate Cookie Cupcakes!

Cupcakes are my favorite things to bake! 

I have been wanting to bake Oreo cookie cupcakes after I saw a recipe on Pinterest.  I got super excited when I came across some peppermint Double Stuff chocolate wafer cookies that look like Oreos, but actually taste better! I used a box cake mix and tweaked it a bit by substituting coffee for the water to enhance the chocolate  flavor, and I added peppermint extract to give it a peppermint flavor.  I always fill my cupcakes.  This time I used  a plain vanilla whipped cream to compliment the peppermint in the cake and in the frosting.  They came out perfectly divine! 

These super yummy cookies rang up at 25 cents per package at the dollar store.  I could hardly believe my luck! I bought all that they had which was only 4 packages. The packages came with 20 cookies each. I used 36 for the bottom of the cupcakes and another 15 crushed up in the frosting. I cut up the remaining cookies into quarters and used them as garnish for the top of the cupcakes. 

Here's what you will need: 

For cupcakes

1 box chocolate cake mix

1 cup brewed coffee

1 teaspoon peppermint extract

36 Peppermint Double Stuff chocolate wafer cookies

For filling:

1/2 pint heavy whipping cream

1/4 cup powdered sugar

1/4 tsp vanilla extract 

For frosting:

4 sticks butter

8 cups powdered sugar

1/4 cup heavy cream

1 tsp vanilla extract

1 tsp peppermint extract

15 finely crushed peppermint double stuff chocolate wafer cookies

9 peppermint Double Stuff chocolate wafer cookies cut into quarters

Here's how to put it all  together:

 Preheat oven to 350 degrees.  

Follow the directions on the chocolate cake mix box and substitute fresh brewed coffee for the water. While mixing all ingredients together add 1 teaspoon of peppermint extract.  Place one peppermint double stuff chocolate wafer cookie at the bottom of each cupcake liner. Fill remaining cupcake liner 2/3 full of cake mix. Bake at 350 degrees  for 17 to 21 minutes. Let cupcakes cool completely before filling.

Make filling by whipping 1/2 pint heavy whipping cream with 1/4 cup powdered sugar and 1/4  teaspoon vanilla extract in a chilled mixing bowl on very high speed until stiff peaks are formed.  Once cupcakes are completely cooled, use a cupcake corer or a small knife to cut a hole in the cupcakes and scoop out the middle.  (Eating the cores from the cupcakes  is my favorite part!)  Pipe the whipping cream into the middle of the cupcakes.

Make frosting by creaming 4 sticks of butter with the peppermint and vanilla extracts together along with the heavy cream.  Slowly add one half cup powdered sugar at a time to the butter mixture until all is combined well. Finally, fold in the  crushed up cookies. Use a large tip to pipe the frosting and garnish with 1/4 piece of cookie.  

Makes 36 fabulous  cupcakes.