Ultimate Cookies and Cream Lovers Cupcakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Not for people watching their waistline but the ultimate cookies and cream experience in a cupcake form. Ingredients:
1 cup flour |
1/3 cup unsweetened cocoa powder |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup milk |
1 teaspoon apple cider vinegar |
3/4 cup sugar |
1/3 cup canola oil |
1 teaspoon vanilla extract |
1/2 teaspoon extract (almond, chocolate, or vanilla) |
10 oreo cookies, coarsely chopped |
1/2 cup shortening |
1/2 cup butter |
3 1/2 cups confectioners' sugar, sifted if clumpy |
1 1/2 teaspoons vanilla extract |
1/4 cup milk |
5 oreo cookies, finely mashed |
Directions:
1. For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
2. 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.
3. In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
4. 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.
5. Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
6. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
7. Transfer to a wire rack to cool completely.
8. Frosting:.
9. While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
10. Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
11. Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
12. Frost the cupcakes and serve!
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