Cookies and Cream Cupcakes Recipe (GF)
Yields: 24 cupcakes Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings 24 people
Ingredients
Ingredients:
- 1 box Gluten Free Chocolate Cake Mix plus required eggs, oil and water as directed on box – can sub
- any box of chocolate cake mix if not GF.
- 2 packages Gluten Free chocolate sandwich cookies (if you’re not GF you can simply use 1 regular
- package of Oreos. I’ve found the Gluten Free brands includes about half the amount of cookies as a
- regular package of Oreos).
- 8 ounces cream cheese softened
- ½ cup butter softened
- 3 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Directions:
- Preheat oven to 350 degrees F
- Line muffin tin with 24 cupcake liners and place a chocolate sandwich cookie at the bottom of
- each.
- Prepare cake mix according to box directions.
- Take half of the remaining chocolate sandwich cookies and place them in a ziplock bag and
- crush the cookies (a rolling pin worked nicely for this!). Dump the broken up cookie crumbles
- (cream filling and all) into the chocolate cake mix and combine.
- Fill each cupcake liner, two-thirds full with prepared cake mix. Bake as directed.
- While cupcakes are baking, prepare the frosting.
- For the frosting, cream together softened butter and cream cheese. Add vanilla extract, and
- then slowly add in the powdered sugar until well blended.
- Add the remaining chocolate sandwich cookies to a food processor and pulse until cookies
- become a fine crumb consistency. Add to the prepared frosting, and mix well to combine.
- After cupcakes have cooled completely, add desired amount of frosting.
Notes
***TIP: If using a piping bag and tip to frost, you may get some cookie chunks in the frosting that will plug up the tip. Simply use a toothpick to push through the end of frosting tip and break up the chunk to allow the frosting to flow back through.