Thursday, April 22, 2010

We All Scream for Cookies and Cream: Cookies and Cream Cupcakes

Cookies and Cream has been my favorite ice cream flavor since I was a little girl. There is some so satisfying about it. In fact, it is so good, I challenge you to find me someone who doesn't like cookies and cream ice cream. I was looking to make some cupcakes to celebrate being done with law school classes, and when I found this recipe for cookies and cream cupcakes I could not resist. They are super easy to make, and a big bonus is that you are left with half a package of oreos to munch on!

Cookies and Cream Cupcakes from 125 Best Cupcake Recipes by Julie Hasson*
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
1/2 cup milk
10 chocolate sandwich cookies, smashed into bits

Preheat the oven to 350 degrees farenheit and line a muffin pan with paper liners.  In a small bowl, mix together flour, baking powder, and salt. In a large bowl, whisk together sugar, butter, and eggs until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Add cookies, beating just until they're dispersed throughout batter. Do not overbeat.

Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cook in pan on rack for 10 minutes.  Remove from pan and let cook completely on rack. Top cooled cupcakes with frosting.

Cookies and Cream Buttercream
1 1/3 cups confectioner's sugar
1/2 cup unsalted butter, at room temperature
pinch salt
1/3 cup whipping cream
1/2 tsp vanilla
4 chocolate sandwich cookies, broken into pieces

In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until well combined. Increase speed to high, beating until light and fluffy. Add cream and vanilla, beating until frosting is smooth. Add broken cookies, beating until mixed. Spread icing on cooled cupcakes with a knife.



Delicious Variation also from 125 Best Cupcakes
To make mini ice cream cakes, slice each cupcake in half horizontally. Spread 1 to 2 tbsp softened ice cream (I used hagen daaz vanilla bean) on each bottom half. Place cupcake top over ice cream and place on tray. Freeze cupcakes until almost frozen. Spread tops of cupcakes with frosting and return to freezer until solid and ready to serve.
((post by emily))


*This is my absolute favorite cupcake cookbook. Not only are the recipes very easy to make, they always turn out perfectly. She also includes some really creative and fun cupcake recipes that are great for making a lasting impression at parties. If you are looking for a cupcake cookbook, I would definitely recommend this one.

1 comment:

  1. These look so yummy. Cookies and cream was always one of my favorites too. And studying for your last law school finals definitely calls for some sweet treats, I think I horded Red Vines. Thanks for the tip on the cookbook, I am always looking for easy recipes, since I don't have a lot of time to make the 20 step frostings in Martha Stewart's cupcake book!
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