Cookies n' Cream Cupcakes

Ingredients:

18 chocolate sandwich cookies (I used more, 25-30ish plus cookies I put on top)

1 pkg white cake mix w/ pudding

1 cup water

1/2 cup vegetable oil

3 large eggs

2 cups heavy whipping cream

sugar or powdered sugar (not included in original recipe, but I added it)

Directions:

1. Place chocolate sandwich cookies in food processor and process until you have crumbs. You should have 2 1/4 cups crumbs. If not, process more cookies until you have correct amount. Set aside.

2. Place a rack in the center of the oven and preheat the over to 350. Grease cupcake tins or line with cupcake liners.

3. Place cake mix, water, oil, and eggs in large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down sides of bowl with spatula, Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Batter should look well combined. Fold in 1 cup of cookie crumbs until well distributed. Divide batter evenly (you'll probably get 20-24 cupcakes).

4. Place a clean, large mixing bowl and clean electric mixer beaters in fridge while cupcakes bake.

5. Bake cupcakes until they spring back when lightly pressed with your finger, 18-22 minutes. Remove tins from oven and allow to cool for 10 minutes. Remove cupcakes from tin and cool completely before frosting, at least 30 minutes.

6. Prepare whipped cream: Remove chilled bowl and beaters from fridge. Pour cream into bowl (I added a few heaping tablespoons of powdered sugar; add sugar to taste if you like) and beat with electric mixer on high speed until forms stiff peaks, 2 1/2 to 3 1/2 minutes. Gently fold in 1 cup of remaining cookie crumbs, distributing them well. Chill whipped cream until cupcakes have cooked completely.

7. Frost cupcakes. Sprinkle cupcakes with any extra cookie crumbs.