Cookies and cream cupcakes
Ingredients
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2/3 cup chocolate chip cookie dough
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1 1/4 cups flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter
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1 cup sugar
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2 large eggs
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2 teaspoons vanilla extract
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1/2 cup milk
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Frosting
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12 tablespoons butter
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3 cups icing sugar
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2 teaspoons vanilla extract
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2 tablespoons milk
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2/3 cup crushed Oreo cookies (about 6)
Cooking Instructions
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1
Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners. Roll the cookie dough into 12 small balls.
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2
Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl until smooth. Beat in the sugar until creamy. Then add the eggs one at a time with the vanilla. Add the flour mixture alternating with the milk.
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3
Divide the batter amoug the prepared muffin cups. Top each cupcake with with a cookie dough ball. Bake until the tops spring back when pressed. 20 to 25 mins. Transfer to a rack and let cool completely.
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4
Meanwhile beat butter and icing sugar with a mixer. Add the vanilla and beat until creamy. Beat in the milk until fluffy. Fold in the crushed Oreo cookies.
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5
Spread or pipe the frosting on to the cupcakes. Top with a half of a cookie.
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