COOKIES AND CREAM CUPCAKES
A sweet surprise awaits in the center of this cupcake -- no messy extra steps required, thanks to the genius addition of a store-bought cream-filled chocolate cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h10m
Yield Makes 22 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.
- Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies. Divide remaining batter evenly among cups. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes. Let cool completely in pan on wire rack.
- Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip (such as Ateco #808). Pipe onto cupcakes and sprinkle with crushed crumbs.
COOKIES 'N' CREAM CUPCAKES
Easy-on-the-cook Sunday supper from Woman's World 12/5/06. For a double-chocolate treat, use a devil's food cake mix instead of yellow.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Line 2 (12-cup) muffin pans with cupcake liners.
- At low speed, beat cake mix, water, eggs, and sour cream until combined.
- At medium speed, beat 2 minutes. Stir in 2 cups chopped cookies. Divide batter among liners.
- Bake 17 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks.
- Meanwhile, gently stir remaining chopped cookies into frosting. Spread over cupcakes. If desired, garnish with halved cookies.
OREO™ COOKIES AND CREAM CUPCAKES
Devil's food cake, fluffy white frosting and Oreo™ cookies capture the fabulous flavor of a favorite ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- Frost cupcakes. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 23 g, TransFat 1 1/2 g
COOKIES & CREAM CUPCAKES
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325*F In a mixer, combine white cake mix, flour, sugar and salt. Add water and scrape down the sides of bowl. Add vegetable oil, vanilla, and sour cream. Mix well and scrape sides of bowl. Add eggs one at a time. Add crushed cookies and blend well. Scoop batter into cupcake liners and bake for 16 minutes or until toothpick stabbed in the middle of a cupcake comes out clean. Allow to cool in pans for 5 minutes then move to a wire rack to fully cool. Top with Oreo Buttercream Frosting and mini Oreos!
ULTIMATE COOKIES AND CREAM LOVERS CUPCAKES
Not for people watching their waistline but the ultimate cookies and cream experience in a cupcake form.
Provided by Topher
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
- In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
- In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
- Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
- Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool completely.
- Frosting:.
- While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
- Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
- Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
- Frost the cupcakes and serve!
Nutrition Facts : Calories 511.6, Fat 26.5, SaturatedFat 9.1, Cholesterol 23.9, Sodium 296.2, Carbohydrate 68.3, Fiber 1.5, Sugar 52.8, Protein 3.3
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- In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
- Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
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