Cookies and cream cupcakes


  1. 2/3 cup chocolate chip cookie dough
  2. 1 1/4 cups flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter
  6. 1 cup sugar
  7. 2 large eggs
  8. 2 teaspoons vanilla extract
  9. 1/2 cup milk
  10. Frosting
  11. 12 tablespoons butter
  12. 3 cups icing sugar
  13. 2 teaspoons vanilla extract
  14. 2 tablespoons milk
  15. 2/3 cup crushed Oreo cookies (about 6)


  1. Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners. Roll the cookie dough into 12 small balls.

  2. Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl until smooth. Beat in the sugar until creamy. Then add the eggs one at a time with the vanilla. Add the flour mixture alternating with the milk.

  3. Divide the batter amoug the prepared muffin cups. Top each cupcake with with a cookie dough ball. Bake until the tops spring back when pressed. 20 to 25 mins. Transfer to a rack and let cool completely.

  4. Meanwhile beat butter and icing sugar with a mixer. Add the vanilla and beat until creamy. Beat in the milk until fluffy. Fold in the crushed Oreo cookies.

  5. Spread or pipe the frosting on to the cupcakes. Top with a half of a cookie.

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