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Cookies 'n Cream Cupcakes

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  • Prep 35 min
  • Total 35 min
  • Servings 24
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Devil's food cake, fluffy white frosting, marshmallow creme and sandwich cookies capture the fabulous flavor of a favourite ice cream.
Aug 30, 2010
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Ingredients

  • 1 box Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box

  • 3/4 cup (175 mL) Betty Crocker* Whipped Deluxe* Fluffy White Frosting
  • 1/2 cup (125 mL) marshmallow creme

  • 1 tub Betty Crocker* Whipped Deluxe* Fluffy White Frosting
  • 10 creme-filled chocolate sandwich cookies, coarsely broken (about 1 cup)

Steps

  • 1
    Heat oven to 350ºF (or 325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 2
    By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in centre of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  • 3
    In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • 4
    Frost cupcakes with 1 container frosting. Garnish each with about 2 teaspoons broken cookies.

Expert Tips

  • Tip 1
    Kitchen Tips: You can easily crush the cookies by placing them in a resealable food-storage plastic bag and pressing with a rolling pin a few times.

Nutrition Information

No nutrition information available for this recipe
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