Ultimate Cookies And Cream Lovers 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!

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