Cookies and Cream Cupcakes

Name: Cookies and Cream Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 454 grams can Pillsbury® Creamy Supreme® Funfetti® Chocolate Fudge Frosting; 3 larges eggs; 383 grams can Pillsbury® Easy Vanilla Dream Flavor No Fuss Frosting; 59 milliliters Crisco® Pure Vegetable Oil; 296 milliliters water; 517 grams pkg. Pillsbury® Moist Supreme® Funfetti® Premium Cake Mix

You can never have too many American recipes, so give Cookies and Cream Cupcakes It works well as a very reasonably priced dessert. From preparation to the plate, this recipe takes about 45 minutes. A mixture of chocolate fudge frosting, eggs, easy vanilla dream flavor no fuss frosting, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

HEAT oven to 350F. Line cupcake pan with baking cups. Prepare cake according to package directions using water, oil, and eggs. Select 24 whole cookies and set aside to top the finished cupcakes.

Ingredients you will need

Cupcakes

Water

Egg

Cooking Oil

Equipment you will use

Muffin Tray

Oven

Place 40 cookies in a resealable 1 quart plastic bag; seal. Crush cookies coarsely with rolling pin to equal 1 cup. Fold crushed cookies into batter. Fill baking cups two-thirds full.

Ingredients you will need

Equipment you will use

Ziploc Bags

Rolling Pin

BAKE 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Equipment you will use

Toothpicks

Oven

FROST cupcakes with chocolate frosting, using a knife to smooth frosting evenly. Create decorative loops by starting with Easy Frost tip in the center of cupcake. Press nozzle as you move towards outer edge, looping back to center in a continuous motion. Repeat making 2 more loops.

Ingredients you will need

Chocolate Frosting