1. Preheat oven to 350 degrees F
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
3. Line 3 – 12 cupcake pans with cupcake liners. Place a full chocolate cream cookie in the bottom of each cupcake liner. Using an ice cream scoop with a squeezable handle, fill the cupcake holders with one clean scoop.
4. Bake until top is springy to the touch and a wooden toothpick inserted comes out clean. Bake for 15-18 minutes. Cool completely before frosting.
Frosting
In a large bowl, cream together the butter, shortening, and flavor. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk in between the cups of powdered sugar, and continue mixing until light and fluffy. Lastly mix in the crushed cookies, food coloring, and mix well. Keep icing covered until the cupcakes are completely cool and you are ready to decorate them.
