Cookies & Cream Cupcakes

Make simple chocolate cupcakes the all-time most loved flavor of ice cream Cookies and Cream. By sandwiching creamy cream cheese frosting sprinkled in chocolate cookie crumbles between two layers of Its layers of cupcakes, it is shaped like a chocolate sandwich cookie.

Serving: 24 Cupcakes
2 cups (10 oz/315 g) all-purpose flour
1 cup (3 oz/90 g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups (1 lb/500 g) sugar
1 cup (250 ml) canola oil
2 large eggs
1 tablespoon pure vanilla extract
1 cup (8 oz/250 g) sour cream
1 recipe Cream Cheese Frosting (see this page)
11/4 cups (3¾ oz/110 g) chocolate cookie crumbs (cream filling removed) 
12 chocolate sandwich cookies, broken in half, for toppings

1. Set up one rack on the top third of the oven and one rack inside the third lower oven. Heat to 350degF (180degC).

2. Line 24 muffin cups with liners made of paper. A bowl is used to mix together the cocoa powder, flour baking powder, baking soda and salt. Set aside. 

3. With a mixer with the paddle attachment beat the sugar eggs, oil vanilla, vanilla as well as 1/2 cup (125 milliliters) water at medium speed until they are combined.

4. Reduce the speed and then add the mixture of flour in three additions, alternately with the sour-cream, and starting and concluding with the flour and beat until well-combined.

5. Divide the batter into the muffin cups you've prepared and fill them to three-fourths full. (Don't fill them less than three-fourths full since you need the cupcakes to form a dome while baking.) The cupcakes should bake until their tops are formed into an outer crust but are able to bounce back when lightly touched and a toothpick inserted in the center comes out clean.This takes 20-25 minutes.

6. Rotate the pans on the racks during baking. Transfer the pans onto wire racks, and let the cupcakes cool 10 minutes.

7. Take the cupcakes out of the pans and allow them to cool completely on racks. Create this cream cheese frosting. After mixing in the cream mix in the cookie crumbs and mix until it is well combined for about 30 minutes.

8. Transfer the mixture to an enormous pastry bag with a large star tip. Cut the tops off of the cupcakes just before they touch the liners on paper and save the tops of the cakes.

9. Pipe frosting on the outside of each cupcake. Then cover it with the reserved top of each cupcake. Pipe frosting into the middle of each cupcake, then top with a cookie , and then serve.

Post a Comment for "Cookies & Cream Cupcakes"