Cookies and Cream Cupcakes

By Adell Shneer and The Test Kitchen

Tested till perfect

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Cookies and Cream CupcakesThis simple recipe is egg-free, and the cupcakes themselves are also dairy-free. A cupcake saver is perfect for transporting these to your sale. 1 user reviews.

This recipe makes 24 cupcakes servings

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Nutritional Info

Per cupcake: about -
cal 381381 cal
pro 2 g2g pro
total fat 19 g19g total fat
sat. fat 7 g7g sat. fat
carb 53 g53g carb
fibre 1 g1g fibre
chol 24 mg24mg chol
sodium 178 mg178mg sodium
potassium 100 mg100mg potassium
% RDI: -
calcium 11 calcium
iron 1111 iron
vit A 88 vit A
folate 1616 folate

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. 

Ingredients

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.)

Source : Canadian Living Magazine: April 2011

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