Decadent Cookies & Cream Cupcakes

Decadent Cookies & Cream Cupcakes

Decadent Cookies & Cream Cupcakes

The pictures were so amazing and so appealing that, despite my aversion to packaged cookies, they made me want to make these for a church party. I’m not going to fool you into thinking there’s anything moderately good for you about these, but oh my, they were good. Very rich, but very good.
Prep Time 30 minutes
Cook Time 22 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 415

Ingredients
  

Cupcakes
  • 24 chocolate crème filled sandwich cookies (I used organic Newman’s O’s)
  • 2½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher or sea salt
  • ½ cup unsalted butter, at room temperature
  • 1⅔ cup sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup whole milk
  • 20 chocolate crème filled sandwich cookies
Frosting
  • 8 ounces cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 1 tablespoon pure vanilla extract
  • 4 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
Garnish
  • crumbs from the cookies
  • 12 chocolate crème filled sandwich cookies

Method
 

Cupcakes
  1. Preheat oven to 350°F.
  2. Line cupcake pans with cupcake liners.
  3. Take 24 cookies and separate them, placing the half with the crème filling in the bottom of each liner, crème side up.
  4. Quarter 20 cookies and set aside to put into the batter. (They are going to crumble up as you quarter them, and that’s fine.)
  5. Sift together flour, baking powder, and salt.
  6. In a large mixing bowl, cream together butter and sugar. Beat on medium-high speed for about 2 minutes.
  7. Add egg whites one at a time, beating well in between each addition.
  8. Add vanilla.
  9. With the mixer on low, slowly add half of the flour mixture and mix until well blended.
  10. Add the milk, and mix until blended.
  11. Slowly add the remaining flour mixture.
  12. Using a spatula, gently stir in the quartered cookies.
  13. Evenly fill the wells of the cupcake pans, using all of the batter. (This does not rise much, so don’t worry about overfilling.)
  14. Bake at 350°F for 18 to 22 minutes, until a toothpick inserted in the center of one of the cakes comes out clean. Rotate the pans halfway through cooking. Let cool.
Frosting
  1. Beat cream cheese and butter together until smooth.
  2. Add vanilla. Beat until smooth.
  3. Sift the powdered sugar. Slowly add the powdered sugar and mix on low until thoroughly blended.
  4. Add the cream. Beat on high for 4 minutes.
Garnish
  1. Use a couple of the spare cookie halves from creating the “crust” and roll them with a rolling pin until they are fine crumbs.
  2. Cut 12 sandwich cookies in half.
  3. Frost each cooled cupcake with frosting.
  4. Sprinkle with crumbs. Top with half of a sandwich cookie.

Nutrition

Calories: 415kcalCarbohydrates: 64gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 217mgPotassium: 118mgFiber: 1gSugar: 46gVitamin A: 368IUCalcium: 43mgIron: 4mg

Notes

I used organic eggs and organic chocolate sandwich cookies.
Low in cholesterol and low in sodium.

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