I was so excited about making these cookies and cream cupcakes. Its was so easy and they tasted great.
I used about eight cookies in mines but you can add more or use less in your recipe. Its all about the amount to cookies you want to see in your finished product.
I thought these black and white print wrapper would be perfect for the cupcakes. They brought out just the right pop.
Liners waiting to be filled with batter and get popped in the oven.
When you make these you can use store brought frosting but there is nothing better than making your own from scratch. And if you’re used to making frosting you can change up and recipe and make a whipped frosting or a butter cream frosting. Pretty much whatever you like.
Cupcakes ready to be frosted. When baking make sure you keep an eye on them so they don’t over bake. Mines sat a little longer than I wanted but they were delicious none the less.
I used a basic swirl pattern on mines but you can frost yours any way you prefer.
I hope you give the recipe a try because these are soooooo good. Happy Baking.
Cookies and Cream Cupcakes
|Prep time||30 minutes|
|Cook time||15 minutes|
|Total time||45 minutes|
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 2/3 cup Sugar
- 1 cup milk
- 1/2 cup butter/margarine (1 stick_ (softened)
- 2 teaspoons vanilla
- 3 egg whites
- 1 cup crushed chocolate sandwich cookies ((about 10 cookies) plus additional for garnish)
- 8oz cream cheese
- 1/2 cup butter/margarine (1 stick)
- 2 teaspoons water
- 1 teaspoon vanilla
- 2 cups powered sugar
You can add more crushed chocolate cookies if you want them to be more incorporated into the recipe or less. It's really up to you. Watch your baking time and go with your own bakers instinct because you know your oven best. These cookies and cream cupcakes are great for parties or snacking.
|Prehear overn to 350 F. Lightly grease 24 standard muffin cups or line with paper baking cups|
|Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies. Spoon batter into prepared muffin cups, filling two-thirds full.|
|Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cook cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely|
|Frost cupcakes; garnish with additional crushed cookies|
|Mix butter/margarine and cream cheese together. Add water and vanilla, mixing for 15 seconds until its smooth. Add powdered sugar one cup at a time, stirring until fully combined. Mix on medium speed for 30 seconds until its smooth and perfect for frosting.|