Rippin’ Good Creme Wafer Cupcakes

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A mere 30 minutes from my hometown of Oshkosh, Wisconsin lies one of the greatest places on planet earth: the Rippin’ Good cookie factory and outlet store. Yes, a cookie outlet store. There, in this magical building, you will find all the delicious cookies you could ever want at dirt cheap prices. Rippin’ Good makes Creme Wafers, Fudge Striped Cookies, Carousel Circus Animal Cookies, Oatmeal Pies, and the list could go on and on. This week I’m posting three recipes that feature Rippin’ Good Cookies.

Today’s recipe is for creme wafer cupcakes. The assorted creme wafers are my favorite of all the Rippin’ Good cookies. I can’t even pick a favorite between the strawberry, vanilla, or chocolate. Mmmm mmm. These cupcakes are made from a box mix — and the frosting features crushed creme wafers. Hope you enjoy!

Rippin’ Good Creme Wafer Cupcakes
Print Recipe

3 box cake mixes – strawberry, vanilla, and chocolate (plus the required eggs + oil)
2 cartons of assorted creme wafers, set one carton aside to use as garnish
1 batch of buttercream frosting (you will need more if you plan on making a lot of cupcakes)

1. Bake cupcakes according to box directions. I didn’t want to end up with 72 cupcakes, so I only baked about 12 of each flavor. Do what you’d like – but keep in mind that you’ll need more frosting (and more creme wafers) if you make more cupcakes.
2. Make a batch or two of buttercream icing. Divide the icing into three containers.
3. Open up one package of creme wafers. Crush the strawberry wafers using a food processor. Repeat with the vanilla and chocolate wafers.
4. Mix the crushed cookies into the buttercream icing. There is no real science to the ratio of icing to crushed cookies – just do what works for you and what you think tastes best.
5. Frost the cupcakes and garnish with a creme wafer.

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13320835595_4297f65de4_bGlamorous, huh? ;-)

  • Betsy | JavaCupcake.com - June 3, 2014 - 5:34 am

    I absolutely LOVE these wafer cookies!! And these cupcakes look so YUM!ReplyCancel

  • Rachel - June 3, 2014 - 6:27 pm

    LOVE! What tip did you use to frost?ReplyCancel

    • Annie - June 3, 2014 - 8:15 pm

      Rachel – I used a large french tip. Thanks for the comment!ReplyCancel

  • Gen McCormick - October 19, 2014 - 5:01 pm

    I am writing to ask is you are still making the Holly Jolly Wafers…the little cookie dipped lightly in white frosting and then sprinkled with tiny red and green sprinkles. I did petition Festival Foods here in Kenosha to order them for the Christmas season. They are one of the best wafers we have ever had and then all of a sudden, they stopped. We used to go in and buy 5 to 10 packages at on time and they disappeared from the kitchen counter faster than any other cookie! We wished you would make them year round. Hoping that Festival Foods and Piggly Wiggly and Pick N Save here in Kenosha, Wi would have some this Christmas. Hoping to hear some good news on this…thank you..Gen McCormickReplyCancel

  • Annie - October 19, 2014 - 9:03 pm

    Gen – I am not affiliated with Rippin’ Good Cookies, so I cannot answer your question. This is just a baking blog where I post recipes — and these happened to involve Rippin’ Good products. I’d suggest contacting the company directly through a number listed online or in a phone book. Best, AnnieReplyCancel

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