Cookies and Cream Cupcakes

Cookies and Cream Cupcakes
45 min.
24
251kcal

Suggestions


If you’re looking for a fun and delicious dessert that will wow your guests, look no further than these irresistible Cookies and Cream Cupcakes! Perfect for birthday parties, holiday celebrations, or simply to satisfy your sweet tooth, these cupcakes combine the delightful flavors of rich chocolate cake and creamy frosting with the iconic crunch of sandwich cookies. With a moist and fluffy texture, each bite is an explosion of flavor that will leave you craving more.

What makes these cupcakes even more enticing is how easy they are to make. Utilizing Pillsbury's handy cake mix and frosting, you’ll have a mouthwatering dessert ready in just 45 minutes. The secret lies in folding crushed cookies into the batter, which delivers that classic cookies and cream flavor right into the cake itself. Topped with velvety chocolate frosting and complete with a whole cookie perched on top, these cupcakes are as visually stunning as they are delicious.

Whether you customize them for different occasions or follow the classic recipe, these Cookies and Cream Cupcakes are sure to become a favorite in your dessert repertoire. So, gather your ingredients and get ready to impress family and friends with this fun, festive treat that’s sure to bring smiles all around!

Ingredients

  • 16 oz chocolate fudge frosting pillsbury® creamy supreme® funfetti® canned
  • large eggs 
  • 13.5 oz easy vanilla dream flavor no fuss frosting pillsbury® canned
  • 0.3 cup vegetable oil pure crisco®
  • 1.3 cups water 
  • 18.3 oz premium cake mix pillsbury® moist supreme® funfetti®

Equipment

  • oven
  • knife
  • toothpicks
  • ziploc bags
  • rolling pin
  • muffin tray

Directions

  1. HEAT oven to 350F. 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.
  2. 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.
  3. BAKE 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely.
  4. 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.
  5. Sprinkle with enclosed candy bits.
  6. Place a whole sandwich cookie in the center. Repeat with remaining cupcakes.
  7. VARIATIONS
  8. STARS AND STRIPES: Follow directions above substituting Stars and Striped Funfetti Cake
  9. Mix and Frosting.
  10. HALLOWEEN: Follow directions above substituting Halloween Funfetti Cake
  11. Mix and Frosting.
  12. HOLIDAY: Follow directions above substituting Holiday Funfetti Cake
  13. Mix and Frosting.
  14. VALENTINE: Follow directions above substituting Valentine Funfetti Cake
  15. Mix and Frosting.
  16. SPRING: Follow directions above substituting Spring Funfetti Cake
  17. Mix and Frosting.

Nutrition Facts

Calories251kcal
Protein2.95%
Fat33.77%
Carbs63.28%

Properties

Glycemic Index
1.79
Glycemic Load
4.66
Inflammation Score
-1
Nutrition Score
3.3595651984215%

Nutrients percent of daily need

Calories:250.89kcal
12.54%
Fat:9.57g
14.72%
Saturated Fat:2.48g
15.51%
Carbohydrates:40.35g
13.45%
Net Carbohydrates:39.94g
14.53%
Sugar:30.06g
33.4%
Cholesterol:23.25mg
7.75%
Sodium:222.81mg
9.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.88g
3.77%
Phosphorus:102.82mg
10.28%
Vitamin B2:0.13mg
7.45%
Vitamin E:0.98mg
6.52%
Vitamin K:6.85µg
6.52%
Selenium:3.94µg
5.63%
Calcium:53.07mg
5.31%
Folate:19.49µg
4.87%
Iron:0.82mg
4.58%
Manganese:0.09mg
4.57%
Vitamin B1:0.05mg
3.56%
Copper:0.06mg
3.09%
Vitamin B3:0.58mg
2.88%
Potassium:64.46mg
1.84%
Magnesium:7.37mg
1.84%
Vitamin B5:0.17mg
1.73%
Zinc:0.25mg
1.65%
Fiber:0.41g
1.63%
Source:My Recipes