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Cookies and Cream Cupcakes

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Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

The recipe Cookies and Cream Cupcakes could satisfy your American craving in around 45 minutes. This recipe serves 24. This dessert has 427 calories, 4g of protein, and 19g of fat per serving. A mixture of cream-filled chocolate sandwich cookies, baking soda, soft-wheat flour, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
Preheat oven to 350 degrees.
Equipment you will use
OvenOven
2
Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended.
Ingredients you will need
ButterButter
Cocoa PowderCocoa Powder
SugarSugar
WaterWater
Equipment you will use
BlenderBlender
BowlBowl
3
Add eggs, 1 at a time, beating until blended after each addition.
Ingredients you will need
EggEgg
4
Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
Ingredients you will need
Chocolate ExtractChocolate Extract
ButterButter
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
5
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
Ingredients you will need
Cooking SprayCooking Spray
6
Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
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OvenOven
7
To prepare frosting, beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, alternately with cream, beating at low speed until blended.
Ingredients you will need
Powdered SugarPowdered Sugar
FrostingFrosting
ButterButter
CreamCream
Equipment you will use
Hand MixerHand Mixer
8
Add salt and vanilla, beating until blended. Stir in crushed cookies until combined. Beat at high speed 2 minutes or until creamy. Makes 4 cups.
Ingredients you will need
CookiesCookies
VanillaVanilla
SaltSalt
9
Fill each cupcake with Cookies and Cream Frosting. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
Ingredients you will need
CupcakesCupcakes
FrostingFrosting
CookiesCookies
CreamCream
Equipment you will use
Wooden SpoonWooden Spoon
Kitchen ScissorsKitchen Scissors
10
Frost each cupcake with Cookies and Cream Frosting using metal tip no. Top each with 1 sandwich cookie or, if desired, crushed cookie pieces.
Ingredients you will need
FrostingFrosting
CookiesCookies
CupcakesCupcakes
CreamCream

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are great choices for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "
DifficultyExpert
Ready In45 m.
Servings24
Health Score1
CuisinesAmerican
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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