Heather’s Chocolate Sandwich Cookie Cupcakes

by Rachael Ray Show Staff 9:00 AM, October 24, 2016

Rachael Ray Show

Aired October 24, 2016

Serves 12 cupcakes

Who doesn’t love chocolate sandwich cookies with a big glass of milk?! Cupcakes are so much fun to make and it is so easy to dress up a boxed cake mix to make an irresistible cupcake!


1 package devil’s food cake mix
1 5.9-ounce package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet mini chocolate chips
For the buttercream:
2 sticks unsalted butter, at room temperature
3 cups powdered sugar
1 tablespoon vanilla extract
3 or more tablespoons milk
1 sleeve chocolate sandwich cookies

For decoration: 
12 Plastic ghost rings
12 "Happy Halloween" flags



Preheat the oven to 350°F. Put paper liners in cupcake tins.
In a large bowl, using an immersion blender, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Stir in the chocolate chips and pour batter into the tins. Bake for 18-22 minutes. Cool in pan for 30 minutes before removing.
While the cupcakes cool, prepare the buttercream: In another large bowl, using the immersion blender, cream butter until light and fluffy. Add powdered sugar 1 cup at a time, mixing after each additions. Increase speed to medium and add vanilla extract. Add 2 tablespoons of milk and beat for 3 minutes. Add more milk if the frosting is too thick.
Crush 12 chocolate sandwich cookies and fold into frosting. Fill a pastry bag and pipe frosting on cooled cupcakes. Decorate with a ghost ring and place half chocolate sandwich cookie behind.

Around the Web