Cookies 'N Cream Cupcakes
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Ingredients
Cookies 'N Cream Cupcakes1 package Kinnikinnick White Cake Mix (500 g) 4 large eggs (224 g) 1 cup water (213 g) ¾ cup vegetable oil (115 g) 2 packages Kinnikinnick Chocolate KinniTOOS® - reserve 24 cookies (440 g) |
Cookies 'N Cream Buttercream
1 cup butter (222 g) 3 cups icing sugar (480 g) ¼ cup milk 2% (50 g) 1 package Kinnikinnick Chocolate KinniTOOS® - reserve ½ package (220 g) |
Directions
Cookies 'N Cream Cupcakes
- Preheat oven to 350°F (176°C). Line a muffin pan with muffin liners (require 24 total).
- Place reserved Kinnikinnick Chocolate KinniTOOS® in the base of each muffin liners. Set aside.
- In a bag crush remaining Kinnikinnick Chocolate KinniTOOS® into small pieces. Set aside.
- In a medium bowl combine eggs, oil and water mix with a whisk until combined.
- Add Kinnikinnick White Cake Mix and whisk until combined.
- Fold in crushed Kinnikinnick Chocolate KinniTOOS®.
- Pour batter into prepared muffin cups.
- Bake in preheated oven for 20 - 22 minutes.
Yields 24 cupcakes
Cookies 'N Cream Buttercream
- In a medium bowl mix butter until soft.
- Slowly add in sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
- Fold in ½ package finely crushed Kinnikinnick Chocolate KinniTOOS®.
Decorating
- Pipe a swirl of Cookies 'N Cream Buttercream on top of each Cookies 'N Cream Cupcake.
- Decorate with ½ a Kinnikinnick Chocolate KinniTOOS® Cookie.
Yields 24 cupcakes
Tips & Variations
- Time saver: Run cupcakes ahead of time, they freeze great!
- Mouse Decorated Cupcakes: Cover cupcake with a thin layer of icing. Cover with Kinnikinnick Chocolate Cookie Crumbs. Place 2 Kinnikinnick Chocolate KinniTOOS® cookies on top to represent ears (nestle into cupcake slightly to hold in place).