Cookies and Cream Cupcakes

Cookies and Cream Cupcakes 580 Author: Canadian Living Credits: Cookies and Cream Cupcakes 580

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. 

  • Portion size 24 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2/3 cups cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups cold decaf coffee
  • 2 cups cold water
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 tablespoons cider vinegar
Garnish:
  • 6 chocolate sandwich cookies (such as Oreo), quartered.
Icing:
  • 1 cup unsalted butter softened
  • 4 cups icing sugar
  • 1/4 cup whipping cream
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 4 chocolate sandwich cookies (such as Oreo), finely chopped

Method

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 facts Per cupcake: about

  • Sodium 178 mg
  • Protein 2 g
  • Calories 381.0
  • Total fat 19 g
  • Potassium 100 mg
  • Cholesterol 24 mg
  • Saturated fat 7 g
  • Total carbohydrate 53 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cookies and Cream Cupcakes

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