Cookies N’ Cream Cupcakes
The recipe Cookies N’ Cream Cupcakes can be made in around 35 minutes. This recipe makes 12 servings with 414 calories, 4g of protein, and 15g of fat each. For 60 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 16 people have tried and liked this recipe. A mixture of eggs, baking powder, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Lifes Ambrosia. This recipe is typical of American cuisine. With a spoonacular score of 17%, this dish is not so excellent. Try Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting, Cookies and Cream Ice Cream Cupcakes {and a giveaway}, and Cookies and Cream Cheesecake Cupcakes {akan Oreo Cheesecake Cupcakes} for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
4 ounces cream cheese, softened
2 eggs
2/3 cup granulated sugar
3 tablespoons milk
1/3 cup crushed Oreo cookies (about 5 cookies with stuf removed)
3 cups powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup dark cocoa powder (a blend of unsweetened and dutch processed cocoa powder)
12 unwrapped cookies n' cream eggs (or cookies n' cream Hershey kisses)
1 teaspoon vanilla extract
Equipment:
oven
muffin liners
bowl
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees. Place cupcake liners in a cupcake tin. Use a mixer to cream together butter and sugar until fluffy. Beat in eggs one at a time. Scrape down the sides of the bowl after adding each egg. Beat in the vanilla. Sift together flour, baking powder, salt and cocoa powder. Beat half of the flour mixture into the wet mixture. Beat in half of the milk. Beat in remaining dry ingredients. Beat in the rest of the milk. Fill cupcakes liners 2/3 of the way full. Place one egg or hershey's kiss in the center of each cupcake. Bake for 15 - 20 minutes or until a toothpick inserted comes out with a few crumbs on it. Allow cupcakes to cool for a few minutes in the tin. Transfer cupcakes to a cooling rack. Cool completely. To make the frosting beat together butter and cream cheese until smooth. Beat in the powdered sugar, vanilla extract and milk. Continue beating until mixture becomes stiff but spreadable. Gently fold in the crushed Oreo cookies. Place frosting into a piping bag and pipe onto cupcakes. Serve.
Step by step:
1. Preheat oven to 350 degrees.
2. Place cupcake liners in a cupcake tin. Use a mixer to cream together butter and sugar until fluffy. Beat in eggs one at a time. Scrape down the sides of the bowl after adding each egg. Beat in the vanilla. Sift together flour, baking powder, salt and cocoa powder. Beat half of the flour mixture into the wet mixture. Beat in half of the milk. Beat in remaining dry ingredients. Beat in the rest of the milk. Fill cupcakes liners 2/3 of the way full.
3. Place one egg or hershey's kiss in the center of each cupcake.
4. Bake for 15 - 20 minutes or until a toothpick inserted comes out with a few crumbs on it. Allow cupcakes to cool for a few minutes in the tin.
5. Transfer cupcakes to a cooling rack. Cool completely. To make the frosting beat together butter and cream cheese until smooth. Beat in the powdered sugar, vanilla extract and milk. Continue beating until mixture becomes stiff but spreadable. Gently fold in the crushed Oreo cookies.
6. Place frosting into a piping bag and pipe onto cupcakes.
7. Serve.
Nutrition Information:
covered percent of daily need
