Cookies And Cream Cupcakes Recipes

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COOKIES AND CREAM CUPCAKES



Cookies and Cream Cupcakes image

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

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg plus 1 yolk, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
24 cream-filled chocolate sandwich cookies, plus more, finely crushed, for sprinkling
Cookies and Cream Buttercream

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.

ULTIMATE COOKIES AND CREAM LOVERS CUPCAKES



Ultimate Cookies and Cream Lovers Cupcakes image

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

1 cup flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon extract (almond, chocolate, or vanilla)
10 Oreo cookies, coarsely chopped
1/2 cup shortening
1/2 cup butter
3 1/2 cups confectioners' sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup milk
5 Oreo cookies, finely mashed

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

COOKIES & CREAM CUPCAKES



Cookies & Cream Cupcakes image

Time 30m

Number Of Ingredients 11

1 (16 - 18 ounce) box of white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cup water
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2 eggs
8 - 10 Oreo cookies, crushed
Double recipe of Oreo Buttercream Frosting

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!

OREO™ COOKIES AND CREAM CUPCAKES



Oreo™ Cookies and Cream Cupcakes image

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

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped fluffy white frosting
1/2 cup marshmallow creme
1 container Betty Crocker™ Whipped fluffy white frosting
10 Oreo chocolate creme sandwich cookies, coarsely broken (about 1 cup)

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 'N' CREAM CUPCAKES



Cookies 'n' Cream Cupcakes image

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

1 (18 1/4 ounce) package yellow cake mix
1 1/3 cups water
3 eggs
1/3 cup sour cream
3 cups coarsely chopped Oreo cookies, about 28 cookies
2 (16 ounce) cans vanilla frosting
12 Oreo cookies, halved (optional)

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 CUPCAKES WITH COOKIES AND CREAM FROSTING



Oreo Cupcakes with Cookies and Cream Frosting image

Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 16

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
2 cups coarsely crushed Oreo cookies
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/2 cups finely crushed Oreo cookie crumbs
Optional: Additional Oreo cookie crumbs and mini Oreo cookies

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

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