Tested till perfect Cookies and Cream Cupcakes
Cookies and Cream Cupcakes
Photography by Jodi Pudge

Cookies and Cream Cupcakes

This simple recipe is egg-free, and the cupcakes themselves are also dairy-free. A cupcake saver is perfect for transporting these to your sale. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: May 2011

Recipe5 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 cupcakes

Ingredients

  • 3 cups 3cupsall-purpose flour
  • 2 cups 2cupsgranulated sugar
  • 2/3 cup 2/3cupcocoa powder
  • 2 tsp 2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 2 cups 2cupscold decaf coffeedecaf coffee or water
  • 1 cup 1cupvegetable oil
  • 2 tsp 2tspvanilla
  • 3 tbsp 3tbspcider vinegar

Icing:

  • 1 cup 1cupunsalted butter, softened
  • 4 cups 4cupsicing sugar
  • 1/4 cup 1/4cupwhipping cream or milk
  • 1 tsp 1tspvanilla
  • 4 4chocolate sandwich cookieschocolate sandwich cookieschocolate sandwich cookies, (such as Oreo), finely chopped

Garnish:

  • 6 6chocolate sandwich cookieschocolate sandwich cookieschocolate sandwich cookies, (such as Oreo), quartered.
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Preparation

In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Pour into 24 paper-lined muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 18 to 20 minutes. Let cool in pan for 10 minutes. Remove to rack and let cool completely.

Icing: In large bowl, beat together butter, icing sugar, cream and vanilla until fluffy. Fold in chopped sandwich cookies. Spread over tops of cupcakes.

Garnish: Garnish each cupcake with cookie quarter. (Make-ahead: Seal in airtight container for up to 2 days.)

Nutritional Information Per cupcake: about

cal 381 pro 2g total fat 19g sat. fat 7g
carb 53g fibre 1g chol 24mg sodium 178mg
potassium 100mg

% RDI:

calcium 1 iron 11 vit A 8 folate 16
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