Cookies and Cream Cupcakes

 

From MyRecipes

Cookies and Cream Cupcakes are irresistable! The creamy vanilla frosting is jam-packed with crushed cookies. A tall glass of milk is all you need to complete this luscious treat.
 

 

Yield

24 Servings

 

Ingredients

• 1 pkg. (18.25 oz.) Pillsbury® Moist Supreme® Funfetti® Premium Cake Mix
• 1 1/4 cups water
• 1/4 cup Crisco® Pure Vegetable Oil
• 3 large eggs
• 1 pkg. (8 oz.)
• 1 can (16 oz.) Pillsbury® Creamy Supreme® Funfetti® Chocolate Fudge Frosting
• 1 can (13.5 oz.) Pillsbury® Easy Frost™ Vanilla Dream Flavor No Fuss Frosting

 

How to Make It

Step 1

HEAT oven to 350°F. 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.

Step 2

BAKE 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Step 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.
 

 

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