cookies and cream — Housewife's Whimsy

We had some new friends come over for dinner and I decided to make these. I’d been thinking about the recipe for quite a while and I decided it was high time I made them. The chocolate cake base is light, fluffy and doesn’t fall apart when you remove it from the wrapper. It is the absolute perfect complement to the cookies and cream frosting I created for the top.I really wanted these cupcakes to taste like cookies and cream so I used crushed sandwich cookies in the frosting. When I made it I beat them in, however this “muddied” the frosting so here in this recipe I suggest folding them in. You are going to get a much nicer coloring if you do this.When I made these I put a chocolate sandwich cookie in the bottom. I really didn’t like this though, so I removed this step from the final recipe. I didn’t appreciate how the cookie when baked in, changed the texture of the cake around it. I thought it really didn’t add any measurable enjoyment to the frosting. In fact the texture change just distracted me from the delicious cake around it.[amd-yrecipe-recipe:77]

Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson