October 3, 2011

Cookies And Cream Cupcakes

Traditional Cakes & Pies

20 mins.

20 minutes

“Cookies, cake and cream cheese frosting get together for a great treat—these cupcakes are a hit with kids of all ages.”

1
Preheat oven to 350°F. Line 24 muffin cups with paper liners. Place 10 cookies in a resealable plastic bag. Seal the bag and crush with a rolling pin until crumbs form. Break each of the remaining cookies in half. Set aside.
2
Place the cake mix, 11/3 cups water, the oil and egg whites in a large bowl. Beat with an electric mixer set on medium speed until smooth, about 2 minutes. Fold in the cookie crumbs.
3
Divide the batter equally among the muffin cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20–23 minutes. Cool completely on a wire rack.
4
Meanwhile, place the butter and cream cheese in a medium bowl. Beat until creamy and smooth, 2–3 minutes. Add the confectioners’ sugar,cream and vanilla. Beatuntil creamy and smooth, 2–3 minutes longer. Spread each cupcake with 1 heaping tbsp. frosting and top with 1 cookie half. Serve.

These cupcakes are a fun dessert after treating the family to a “make-your-own taco” supper with all the fixings.

• Try the cupcakes with chocolate frosting too, or do half with cream cheese frosting and half with chocolate.

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