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Cookies and
Cream Cupcakes
Cookies and cream cupcakes are
filled with cookie bits and topped with a creamy frosting, and more
cookies.
Items Needed:
White cake mix
Chocolate wafer cookies
1 recipe Yummy
Frosting
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Directions:
- Make cupcakes as
directed on box, except add ½ cup crushed chocolate wafer
cookies to
batter.
- When cupcakes are cool frost with
the Cream Frosting.
- Top with a few mini chocolate wafer
cookies.
- Keep refrigerated until serving. But
don't wait
too long.
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Tips:
- To make full cupcakes, instead of flat
ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
| Yummy
Frosting |
½
butter or margarine, softened
½ cup shortening
1 tsp. vanilla |
4
cups powdered sugar
2 Tbsp. half and half or milk |
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Cream butter and
shortening. Add vanilla and mix. Add sugar, one cup at a time and
continue mixing. Scrape sides as needed. Add half and half. The
frosting should be easy to spread, and still firm so it will hold its
shape. Add more powdered sugar to thicken or more
half and half to thin the frosting—but add in very small increments.
Keep frosting refrigerated when not using. Mix well before use because
it spreads
easier when it’s warm.
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Return
to
Gourmet Cupcakes from Cookies and Cream Cupcakes
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