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Cookie-Stuffed Chocolate Cupcakes recipe

Cookie-Stuffed Chocolate Cupcakes.

Whether you’re baking for a groupof kids or an upscale party, cupcakes are a universal favorite.These cupcakes have a surprise cookie base that will have everyoneasking for more. You can try different types of cookies and cakeflavors, but we recommend chocolate!

Recipe: Cookie-Stuffed ChocolateCupcakes

12 regular-size chocolate cream-filledsandwich cookies (such as Oreos)1 cup all-purpose flour1 cup granulated sugar1/3 cup plus 2 tablespoons NESTL ®TOLL HOUSE® Baking Cocoa – divided use1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup hot water or coffee1/4 cup unsalted butter, melted1/4 cup vegetable oil1/4 cup lowfat buttermilk1 large egg1/2 teaspoon vanilla extract1 (16-ounce) container vanilla or whiteprepared frosting12 snack-size chocolate cream-filled sandwichcookies (such as Oreos)

  • Preheat oven to 350°F (175°C).Line 12-cup muffin tin with paper or foil liners. Place one regularsize sandwich cookie in each cup.
  • Mix flour, sugar, 1/3 cup cocoa powder,baking soda and salt together in large mixer bowl.
  • Whisk together water, butter and oil insmall bowl; stir into flour mixture until incorporated. Whiskin buttermilk, egg and vanilla extract until thoroughly combined.Spoon batter evenly into cookie-filled cups, filling 2/3 full.
  • Bake for 15 to 20 minutes or until woodenpick inserted in cupcake comes out clean. Cool in pan on wirerack for 15 minutes. Transfer to wire rack to cool completely.
  • Combine frosting with remaining 2 tablespoonscocoa powder; stir until smooth. Pipe or spread frosting ontocupcakes. Garnish each cupcake with snack-size sandwich cookie.

    Makes 12 cupcakes.

    Nutritional Information Not Provided.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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