COOKIES AND CREAM CUPCAKES
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
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.
OREO™ COOKIES AND CREAM CUPCAKES
Devil's food cake, fluffy white frosting and Oreo™ cookies capture the fabulous flavor of a favorite ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- Frost cupcakes. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 23 g, TransFat 1 1/2 g
COOKIES & CREAM CUPCAKES
Time 30m
Number Of Ingredients 11
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!
COOKIES 'N' CREAM CUPCAKES
Easy-on-the-cook Sunday supper from Woman's World 12/5/06. For a double-chocolate treat, use a devil's food cake mix instead of yellow.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Line 2 (12-cup) muffin pans with cupcake liners.
- At low speed, beat cake mix, water, eggs, and sour cream until combined.
- At medium speed, beat 2 minutes. Stir in 2 cups chopped cookies. Divide batter among liners.
- Bake 17 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks.
- Meanwhile, gently stir remaining chopped cookies into frosting. Spread over cupcakes. If desired, garnish with halved cookies.
COOKIES N CREAM CHEESECAKE CUPCAKES
Personal sized Cookies N Cream Cheesecake!! I usually halve the recipe and it works fine. Also, I don't always have room in my fridge for the whole muffin pan so if I have to, I remove them from the pan to refrigerate them.
Provided by c bau
Categories Cheesecake
Time 52m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
- With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
- Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
- Stir in chopped oreos by hand.
- Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
- Transfer tins to a wire rack to cool completely.
- Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
OREO COOKIES AND CREAM CUPCAKES
These little delights are so yummy and easy to make! (A real hit with cookie lovers of course.) I found this beaut on a cupcake blog some time ago, though I can't quite remember the site. I modified it slightly and totally recommend using a Betty Crocker's Super Moist cake mix. Try using chocolate cake mix and mint Oreos or special edition Oreos for a seasonal twist!
Provided by Hydra
Categories Dessert
Time 35m
Yield 22-24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside.
- Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside.
- Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven.
- Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting.
- For the frosting use a packaged 16oz can (Vanilla) or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well.
- **Keep well sealed at room temp(lasts about 3 days) or refrigerate (up to a week), to your liking.
Nutrition Facts : Calories 274.4, Fat 14.2, SaturatedFat 3.3, Cholesterol 31.1, Sodium 270.5, Carbohydrate 34.4, Fiber 0.9, Sugar 19.1, Protein 3.3
ULTIMATE COOKIES AND CREAM LOVERS CUPCAKES
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
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
MINT OREO™ COOKIES AND CREAM CUPCAKES
Looking for a dessert made using Betty Crocker™ Super Moist™ chocolate cake mix? Then make these delicious mint cookies and cream cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 27
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 27 regular-size muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Coarsely chop cookies. Reserve 1 cup chopped cookies for garnish. Gently stir remaining chopped cookies into batter. Divide batter evenly among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until frosting is smooth and spreadable. Frost cupcakes. Sprinkle with reserved crushed cookies.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving
BEST COOKIES & CREAM CUPCAKES
I found this recipe on Pinterest, and am posting to try for a carry-in. (They turned out delicious! I changed the icing to make it sturdier by adding 8 oz lite cream cheese, an additional 1/2 t. vanilla, an additional 5 T of powdered sugar, and added 1/2 t. almond extract. They held up longer at the cook-out than they would have made with just whipped cream!)
Provided by Cook4_6
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
- Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
- To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
- Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.
Nutrition Facts : Calories 287.5, Fat 15.3, SaturatedFat 8.9, Cholesterol 72.4, Sodium 168.2, Carbohydrate 35.8, Fiber 1.7, Sugar 22.1, Protein 4.3
BANANA COOKIES AND CREAM CUPCAKES
It's become an annual tradition that my sister and I get together to make these kid-friendly cupcakes with her son as our taster and helper. -Alina Bannavong, Amarillo, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, bananas, water and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped cookies., Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a microwave-safe bowl, combine baking chips, cream and butter; microwave on high for 30-60 seconds or until smooth, stirring occasionally. Dip tops of cupcakes into baking chip mixture. Top cupcakes with chopped cookies. Let stand until set., In a small microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cupcakes.
Nutrition Facts :
CHOCOLATE COOKIES AND CREAM CUPCAKES
Steps:
- 1. Preheat oven to 350. Line 24 muffin tins with paper liners. Add a cookie to the bottom of each liner. 2. Prepare batter according to box directions. Fill cups 2/3 full with batter and bake for about 12-15 minutes, until tops spring back when lightly touched. Place on a wire rack until cool. 3. While cupcakes cool, make filling: In the bowl of a mixer, combine marshmallow creme, butter, and vanilla until smooth. Add powdered sugar and beat on medium high until light and fluffy. Fill cooled cupcakes by either cutting a hole in the top with a small knife and spooning it in, OR piping it in with a disposable piping bag and Bismark Tip. 4. Once cupcakes are cooled and filled, prepare frosting: In the bowl of your mixer, combine butter and vanilla until smooth. Add powdered sugar and cocoa powder, beating on low until just combined. Add hot water and beat on high for about a minute. Fold in cookie crumbs. Pipe frosting on cupcakes, or frost with butter knife or spatula. Place cupcakes in the fridge for about 30 minutes to chill. 5. Chocolate Shell: Place chocolate chips and shortening in a medium-large microwave safe bowl. Microwave on high, stirring every 30 seconds until smooth. Dip frosting part of cupcakes in the melted chocolate, allowing excess to drip off. Immediately top with mini cookies and sprinkles. Wait until chocolate is set before serving.
ULTIMATE COOKIES AND CREAM LOVERS CUPCAKES
Not for people watching their waistline but the ultimate cookies and cream experience in a cupcake form.
Provided by @MakeItYours
Number Of Ingredients 18
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!
COOKIES & CREAM CHEESECAKE CUPCAKES
Steps:
- 1. Preheat oven to 275F. Line muffin tins with paper liners. Place one whole cookie in bottom of each tin. 2. Beat cream cheese until smooth,gradually add sugar, and beat until combined. Beat in vanilla. 3. Drizzle in eggs, a bit at a time, beating to combine. Beat in sour cream and salt. Stir in chopped cookies by hand. 4. Divide batter evenly among cups, filling each to the top. Bake rotating pan half way through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
COOKIES-N-CREAM CUPCAKES
Being an Oreo fanatic, I loved these cupcakes, and they were a huge hit with everyone that tried them!
Provided by Amanda Brecht
Categories Other Desserts
Number Of Ingredients 15
Steps:
- 1. Cake: Preheat oven to 350º and line up 24 muffin cups in pan. Twist apart 24 Oreos. Place the wafer with the filling on it, filling side-up, in the bottom of the paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush other wafer halves, also for garnishing. Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 tablespoons flour and set aside. In a large bowl, cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla. Mix to combine. In a separate bowl, mix together the flour, baking powder and salt. Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until toothpick comes out clean. Cool cupcakes in pan.
- 2. Frosting: Cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached. Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place half of an Oreo on the frosting of each cupcake.
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