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  • Cookies And Cream Cupcakes

    0 votes
    Cookies And Cream Cupcakes
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 3/4 c. All-purpose flour
    • 2 tsp Baking pwdr
    • 1/2 tsp Salt
    • 1/3 c. Butter or possibly margarine, room temperature
    • 3/4 c. Sugar
    • 1 x Egg
    • 3/4 c. Lowfat milk
    • 1 Tbsp. Grated orange peel
    • 1 tsp Vanilla
    • 5 x Chocolate sandwich cookies, coarsely broken up
    • 1/2 c. Heavy cream
    • 1/4 c. Presweetened chocolate drink mix Broken chocolate sandwich cookies, optional

    Directions

    1. Place oven rack in lower third of oven. Heat oven to 375 . Mist cupcake-pan c. with cooking spray or possibly insert paper liners. Prepare cupcakes: Mix flour, baking pwdr, salt on waxed paper.
    2. Beat butter and sugar in bowl till creamy. Add in egg; beat well. Alternately beat in lowfat milk with flour mix, beginning and ending with flour, till smooth. Beat in rind and vanilla. Stir in cookie pcs. Spoon batter into prepared c., filling about two-thirds full.
    3. Bake in lower third of 375 oven for 14 min or possibly till wooden pick inserted in centers comes out clean and tops spring back when lightly touched. Cold in pan on rack 5 min. Gently loosen cupcakes from pan; remove to rack to cold.
    4. Prepare frosting: Beat together cream and drink fold in small bowl till soft peaks form. Spread over top of cupcakes. Garnish with broken cookies if you like.

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