Cookies and cream cupcakes

Yield: 12 Servings

Measure Ingredient
1¾ cup All-purpose flour
2 teaspoons Baking powder
½ teaspoon Salt
⅓ cup Butter or margarine; room temperature
¾ cup Sugar
1 \N Egg
¾ cup Milk
1 tablespoon Grated orange peel
1 teaspoon Vanilla
5 \N Chocolate sandwich cookies; coarsely broken up
½ cup Heavy cream
¼ cup Presweetened chocolate drink mix
\N \N Broken chocolate sandwich cookies, optional

CUPCAKES

CREAMY CHOCOLATE FROSTING

Place oven rack in lower third of oven. Heat oven to 375°. Mist cupcake-pan cups with cooking spray or insert paper liners. Prepare cupcakes: Mix flour, baking powder, salt on waxed paper.

Beat butter and sugar in bowl until creamy. Add egg; beat well. Alternately beat in milk with flour mixture, beginning and ending with flour, until smooth. Beat in rind and vanilla. Stir in cookie pieces. Spoon batter into prepared cups, filling about two-thirds full.

Bake in lower third of 375° oven for 14 minutes or until wooden pick inserted in centers comes out clean and tops spring back when lightly touched. Cool in pan on rack 5 minutes. Gently loosen cupcakes from pan; remove to rack to cool.

Prepare frosting: Beat together cream and drink mix in small bowl until soft peaks form. Spread over top of cupcakes. Garnish with broken cookies if desired.

Recipe by: Family Circle - 11/18/97 Posted to EAT-L Digest by The Taillons <taillon@...> on Nov 23, 1997

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