Cookies and cream make an undeniably delicious combination, especially when packaged into scrumptious cupcakes. Starting with a white cake mix means these cupcakes are simple to make.
Recipe from Midwest Living
1 package 2-layer-size white cake mix
1 cup coarsely crushed chocolate sandwich cookies with white filling
1 recipe Creamy White Frosting
24 miniature chocolate sandwich cookies with white filling
Creamy White Frosting
1/2 cup shortening
1 teaspoon vanilla
1 1/4 cups powdered sugar
1 tablespoon milk
1 cup powdered sugar
Bake according to package directions. Cool in pan on wire racks for 5 minutes. Remove cupcakes from pan and cool completely.
Use a pastry bag with star tip to pipe Creamy White Frosting on each cupcake or spread frosting on cupcakes. Top each cupcake with a miniature cookie. Makes 24 cupcakes.
In a large mixing bowl, combine shortening and vanilla. Beat with electric mixer on medium to high speed for 30 seconds. Slowly add 1-1/4 cups powdered sugar, beating well. Add 1 tablespoon milk. Slowly beat in 1 cup additional powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, to make frosting spreadable. Makes about 1 3/4 cups.
Per Serving: cal. (kcal) 213, Fat, total (g) 9, sat. fat (g) 2, carb. (g) 34, pro. (g) 2, sodium (mg) 193, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet