Cookies and Cream cupcakes are irresistible! The Creamy vanilla frosting is jam packed with crushed oreo cookies. A tall glass of milk is all you need to complete this luscious treat
Ingredients
1 - chocolate cake (I used the box kind)
10 cream filled miniature chocolate sandwich cookies (coursely crushed) put into the cake batter.
Frosting:
½ c. butter, softened
1 pkg (16 oz) powdered sugar
⅓ c. whipping cream
⅛ tsp salt
2 tsp. vanilla extract
15 cream filled chocolate sandwich cookies finely crushed
Beat the butter at medium speed with a mixer until creamy. (makes 4 cups)
Instructions
Prepare Chocolate cake as directed pour into standard size cupcake tins and bake per directions.
Once cooled fill each cupcake with cookies and cream Frosting. To do this insert a wooden spoon or dowel into the center of each cupcake to make a hole. Fill a zip top plastic freezer bag with filling or frosting. Use sissors or kitchen shears to snip about ¼ inch from one corner of bag; insert bag into hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake. If you want to fill and frost 1 recipe of cupcakes with the same frosting, you will need about 6 cups of frosting total.
Frost each cupcake using metal tip no. 12. Or you can use the same method above with the freezer plastic bag. Top each with one 1 sandwich cookie or, if desired left over crushed cookie pieces.
Recipe by at https://www.craftyourself.com/big-book-of-cupcakes-cookies-and-cream-cupcake/