Advertisements

Stuffed Cookies and Cream Cupcakes

It’s our niece’s birthday. Happy 16th, V!

A few lucky folks in her life may get her to share a cupcake with them.

I was tapped to make the birthday girl’s cupcakes. Several hours of my weekend were devoted to making 2 kinds of yummy cupcakes. I’ll share one today and we’ll talk about the other later.

Now don’t think that I made these cupcakes from scratch. . ok, the icing I did. . but the cake itself started as a box of cake mix. Then I doctored it to make it extra delicious and hid a surprise inside each one.

These cupcakes have 2 sandwich cookies (Oreos or similar) hidden in each one. Yes, two. Overkill is the best, isn’t it? Did I mention these are not diet? They are made in the BIG muffin tins. If you use a regular size muffin pan you will only be able to stuff one cookie inside. That would be sad.

Be careful to not over fill each cup. You want to them about 2/3 of the way full. Anymore and you will have an overflowing mess on your hands.

I made the mistake of filling the cups a bit too full and they mushroomed out over the top a little before they made a good domed top.

The icing I used is the same one I have already shared. I just added a couple of ingredients.

The swirls on top are very easy. Just melt a little chocolate (I used white chocolate) on a low heat in the microwave. Spoon the warm chocolate into a decorating/piping bag or a zip top bag. Cup off a small corner of the bag and swirl out the shape of your choice onto wax paper. After they cool completely you can peel them off the wax.

When you make a cake just be sure not to over bake or you’ll have one dry cake on your hands. The toothpick in the cake trick will tell you if there is any wet batter in the center still. Or you can press lightly on the top of the cake and if it springs back it’s done.

A double stacked cookie surprise in the center. Imagine all the cookie options you could put in the middle. (Those grasshopper type cookies would be yummy!)

I imagine this tray will not last long today!

Cookies and Cream Icing

1 batch icing

1 cup finely crushed chocolate sandwich cookies (I used the food processor to whiz them up to crumbs)

1/2 cup mini chocolate chips

Make a batch of decorating icing. Stir in the cookies and chocolate chips. Decorate your cake/cupcakes as you wish or just eat it straight from the bowl! Spoon optional.

Stuffed Cupcake

Makes 12-14 Large Cupcakes

1 box devils food cake mix

1 small box instant pudding (I used cheesecake flavor)

1/2 cup sour cream (or greek yogurt)

1 cup vegetable oil

1/2 cup milk

1/2 cup marshmallow fluff

4 eggs

24 whole sandwich cookies

In a large mixing bowl combine all ingredients except whole cookies. Mix until well combined.

Line your large muffin tins with large cupcake wrappers. Place a small spoonful of batter in each wrapper. Add a whole cookie. Spoon a small amount of batter in on top of each cookie and add a second cookie. Fill the tins up with batter. About 2/3 full.

Preheat oven to 350 degrees. When you put the pans in the oven turn the heat down to 325 degrees. Bake 30-40 minutes. Check after 30 minutes and then bake longer as needed.

Advertisements

Gimme Some Sugar

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: