I made these right before Mother's Day, but these Cookies and Cream Cupcakes are pretty much an "any occasion" dessert. My husband and son both have birthdays in May, and I thinking I'll make these again for the b-day celebrations to occur later in the month. My son is turning sweet sixteen, so I need to do something really special this year. I think these Cookies and Cream Cupcakes will make his day memorable!
Hope you're enjoying your month of May so far! Happy early Mother's Day!
Here's how I made these Cookies and Cream Cupcakes:
Cupcakes: One box white cake mix or use the ingredients for our white cake recipe; 2 dozen OREO cookies; 1 large Hershey Cookies and Cream candy bar for garnish.
Icing: One pint heavy whipping cream; 1 cup powdered sugar; one tsp. vanilla
Directions: Preheat oven to 350 degrees. Line a muffin tin with paper liners. Place an OREO at the bottom of each liner. Prepare cake mix according to package directions or prepare our white cake recipe. Fill liners 2/3 full of batter. Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Icing: Chill the bowl and whisk from a stand mixer for 1 hour before preparing the whipped cream. Whip the cream on medium speed for 3 minutes. Turn mixer off. Add the vanilla and powdered sugar. Turn mixer to medium-high setting. Whip the cream several minutes longer, until stiff peaks form. When cupcakes are cooled, pipe icing onto the center of each cupcake. Garnish with OREO crumbs and broken off Hershey Cookies and Cream candy bar pieces. Serves 24.