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Cookies ’n’ Creme Cupcakes
These Cookies ’n’ Creme Cupcakes cupcakes are inspired by one of Ree's favorite cookies, and trust us, you're going to want more than one!
👥 24 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the cupcakes: Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners. Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder. Pour in the boiling water and stir to combine. Let boil for ⏱️ 15 seconds, then remove from the heat and set aside.
2
In a medium bowl, stir together the flour, sugar and salt; set aside. In a small bowl, whisk together the eggs, buttermilk, vanilla and baking soda. Pour the cocoa mixture over the flour mixture and stir until halfway combined, then pour in the egg mixture and stir until the batter comes together.
large eggs2
3
Fill the muffin cups two-thirds full (a scant 1/4 cup per cupcake) and bake until a toothpick inserted into the centers comes out clean, about ⏱️ 20 minutes. Remove from the oven and let cool in the pans for about ⏱️ 5 minutes, then remove to a rack and let cool completely before decorating.
4
For the frosting: Beat the butter in a medium bowl with a mixer on medium speed until creamy. Reduce the speed to low and add the confectioners’ sugar in two batches, beating until combined. Add the vanilla, increase the speed to high and beat for a good ⏱️ 30 seconds, until it’s light and creamy. Add 3 tablespoons milk and beat until fluffy, 2 to ⏱️ 3 minutes. Beat in the last tablespoon of milk if it seems too stiff. Beat in the chopped cookies until very well blended. Transfer to a piping bag fitted with a medium star tip.
5
Pipe the frosting onto the cupcakes and top each with a cookie piece.
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