Mint Cookies & Cream Cupcakes

Forget going out to eat or ordering takeout every time you crave American food. Try making Mint Cookies & Cream Cupcakes at home. One portion of this dish contains roughly 4g of protein, 26g of fat, and a total of 411 calories. This recipe serves 12 and costs 64 cents per serving. It is brought to you by Bakerita. A few people made this recipe, and 43 would say it hit the spot. It works best as a side dish, and is done in approximately 45 minutes. A mixture of baking powder, unsalted butter, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is rather bad. Similar recipes are Basil Cream And Mint Cream Filled Cupcakes With Raspberry Mouss, Chocolate Cupcakes with Mint Cream, and Chocolate Soufflé Cupcakes With Mint Cream.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Place 12 liners in a muffin pan. Place one Mint Oreo in the bottom of each liner.In a large bowl, using a rubber spatula or wooden spoon, combine the egg and sugar. Add the vanilla extract and melted butter and stir to combine. Add the flour, baking powder, and salt, and stir until just incorporated. Stir in the milk.Divide the batter evenly between 12 muffin cups. Bake for 12-14 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use "4" on my KitchenAid). Butter will become pale & creamy.Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Oreos and mix to incorporate completely, about 1 minute.Frost cooled cupcakes. If desired, top with half an Oreo or a mini Oreo to garnish.Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and then remove from heat and pour over the chocolate. Let sit for about 1 minute, and then whisk until smooth. Let cool for 15 minutes before pouring about 1 tablespoon over each frosted cupcake. Top with Oreo half.

 

Step by step:

1. Preheat oven to 350F.

2. Place 12 liners in a muffin pan.

3. Place one Mint Oreo in the bottom of each liner.In a large bowl, using a rubber spatula or wooden spoon, combine the egg and sugar.

4. Add the vanilla extract and melted butter and stir to combine.

5. Add the flour, baking powder, and salt, and stir until just incorporated. Stir in the milk.Divide the batter evenly between 12 muffin cups.

6. Bake for 12-14 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use "4" on my Kitchen

7. Aid). Butter will become pale & creamy.

8. Add the powdered sugar, milk, and vanilla extract.

9. Mix on low speed for 1 minute, and then on medium speed for 5 minutes.

10. Add in crushed Oreos and mix to incorporate completely, about 1 minute.Frost cooled cupcakes. If desired, top with half an Oreo or a mini Oreo to garnish.

11. Place the chocolate into a medium bowl.

12. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and then remove from heat and pour over the chocolate.

13. Let sit for about 1 minute, and then whisk until smooth.

14. Let cool for 15 minutes before pouring about 1 tablespoon over each frosted cupcake. Top with Oreo half.

Nutrition Information:

covered percent of daily need