Chocolate Cookies And Cream Cupcakes Recipe

Name: Chocolate Cookies And Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Dark Chocolate Fudge Cake Mix, plus eggs, oil, and water needed to prepare; 24 Chocolate Sandwich Cookies (like Oreos); Filling:; 13 oz jar Marshmallow Creme (or Fluff); 1/2 stick (4 TBS) butter, softened; 1/2 teaspoon vanilla extract; 1 1/2 cups powdered sugar; Frosting:; 2 sticks butter, softened; 1 teaspoon vanilla extract; 3 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 1 Tablespoon hot water; Chocolate Shell:; 2 cups milk chocolate chips; 2/3 cup vegetable shortening; Mini cookies or chocolate sprinkles, for garnish

Servings: persons

1 box Dark Chocolate Fudge Cake Mix, plus eggs, oil, and water needed to prepare
24 Chocolate Sandwich Cookies (like Oreos)
Filling:
13 oz jar Marshmallow Creme (or Fluff)
1/2 stick (4 TBS) butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Frosting:
2 sticks butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 Tablespoon hot water
Chocolate Shell:
2 cups milk chocolate chips
2/3 cup vegetable shortening
Mini cookies or chocolate sprinkles, for garnish

1
1. Preheat oven to 350. Line 24 muffin tins with paper liners. Add a cookie to the bottom of each liner.
2
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
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
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
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.

4923

kcal

Calories

278

Fat

565

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 box Dark Chocolate Fudge Cake Mix, plus eggs, oil, and water needed to prepare, 24 Chocolate Sandwich Cookies (like Oreos), Filling:, 13 oz jar Marshmallow Creme (or Fluff), and more.

Yes, Chocolate Cookies And Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cookies And Cream Cupcakes

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