How in the world did these cupcakes turn out okay?

So, today's Sweet Tooth Saturday, and I made the most amazing and messy cupcakes ever with my sister Tatum ... Cookies and Cream Cupcakes! Yumminess! 

Thanks to my lovely baking assistant, Tatum, it was fun, but not much faster! 

First we okay, I misread the recipe. It showed all the dry ingredients to pour in but the wet ingredients were directly underneath. So the eggs and the oil might have ended up in the dry ingredients, but it tasted delicious so um... i guess it's okay to mix wet and dry ingredients? Not sure... Ha! And did you know that a 1 lb. of powdered sugar looks very much like 1 cup of it? Just saying... the frosting tasted only of shortening until Mom was curious why it didn't make so much... yep, apparently a cup of powdered sugar doesn't make as much as a pound. Well, in the end Mom fixed it and Saturday was quite tasty. Because you put a whole Oreo cookie at the bottom of the cupcake liner, you get a little "oreo" logo pop out of the bottom of the cupcake. Don't believe me? I took a picture!

Pretty awesome, huh? Carter really loved the batter...

Oh yeah. Yummy. I had to protect the Oreo's on Friday so I left a little note...

If you can't read it, it says "Don't even think about eating/opening these cookies or else you don't get a cookies and cream cupcake* -Hannah P.S. I'm watching you..." You really have to guard something like oreo cookies in a healthy family. *I just noticed i wrote 'cookies and cream cookie' instead of cupcake. So, all in all, I learned i should really read recipes better and all the way through, and they were pretty fun to make. I think the whole family will like them, but it was super easy to make. Here's all the ingredients I used just for the cakes. The frosting had shortening, powdered sugar, milk, and cookie crumbs.

Have a great weekend everyone, and thanks again Tate for the help! Here's the recipe from Bakerella.com.

Cookies and Cream Cupcakes

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

• Preheat oven to 350 degrees.
• Line tray with 12 baking cups.
• Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
• Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
• Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
• Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
• Bake for 16-18 minutes.

Makes at least 12 cupcakes

For the frosting:

• Beat the shortening in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in three additions, scraping down the sides after each addition.
• Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
• Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
• Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
• Insert a cookie on top of each cupcake.
• You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

Note: If you choose to pile the frosting on high like I’ve shown here, you should double this recipe to make sure you have enough.