Cookies And Cream Cupcakes – a delicious recipe with Mix, water, Vegetable Oil, eggs, Chocolate, Frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 350u00b0F. Line cupcake pan with baking cups. Prepare cake according to package directions using water, oil, and eggs. Select 24 whole cookies and set aside to top the finished cupcakes. Place 40 cookies in a resealable 1 quart plastic bag; seal. Crush cookies coarsely with rolling pin to equal 1 cup. Fold crushed cookies into batter. Fill baking cups two-thirds full.
2
BAKE 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely.
3
FROST cupcakes with chocolate frosting, using a knife to smooth frosting evenly. Create decorative loops by starting with Easy Frost tip in the center of cupcake. Press nozzle as you move towards outer edge, looping back to center in a continuous motion. Repeat making 2 more loops. Sprinkle with enclosed candy bits. Place a whole sandwich cookie in the center. Repeat with remaining cupcakes.
4
VARIATIONS
5
STARS AND STRIPES: Follow directions above substituting Stars and Striped Funfetti Cake Mix and Frosting.
SPRING: Follow directions above substituting Spring Funfetti Cake Mix and Frosting.
1074
kcal
Calories
54
g
Fat
74
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. (18.25 oz.) Pillsbury(R) Moist Supreme(R) Funfetti(R) Premium Cake Mix, 1 1/4 cups water, 1/4 cup Crisco(R) Pure Vegetable Oil, 3 large eggs, and more.
Yes, 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.
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