Cookies n' Cream Cupcakes

Teresa Jacobson

By
@foundmyzen

These lovely little cupcakes of my own creation are absolutely scrumptious! Perfect for the Oreo lover in your life. These will not disappoint!


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Comments:

Serves:

12

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Ingredients

CUPCAKE:

1 3/4 c
all purpose flour
1 Tbsp
fresh ground flaxseed, optional
1/3 c
sugar
3 tsp
baking powder
1/3 c
cold butter
1 large
egg
1/2 c
half & half
1/2 c
french vanilla liquid coffee creamer
16
cream-filled chocolate sandwich cookies, crushed

FILLING:

8 oz
neufchatel cream cheese
1/4 c
sugar
1 large
egg

TOPPING:

3 Tbsp
flour
3 Tbsp
sugar
5
cream-filled chocolate sandwich cookies, crushed
2 Tbsp
cold butter
1 c
white chocolate chips (or almond bark)
1 Tbsp
shortening

Directions Step-By-Step

1
Preheat oven to 400 degrees F. Line muffin tin with paper liners or spray lightly with nonstick spray.
2
Cupcakes: In a large bowl, combine flour, flax, sugar, and baking powder. Cut in cold butter until it resembles coarse crumbs. Beat egg into half & half and creamer; stir into dry ingredients just until moistened. Fold in crushed cookies. Fill muffin cups 3/4 full.
3
Filling: Beat together cream cheese, sugar and egg until smooth and creamy. Make a well in center of each cupcake; fill with a spoonful of filling. (You may have some filling left over.)
4
Topping: Mix together flour, sugar, and crushed cookies. Cut in butter until crumbly; sprinkle evenly over top of each cupcake.
5
Bake in preheated oven for about 15 minutes for regular size cupcake (up to 20 minutes for jumbo size) or until cupcake tests done.
6
In a saucepan over low heat, melt chips and shortening until smooth. Drizzle over tops of cooled cupcakes.

About this Recipe

Course/Dish: Cakes, Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids
Hashtags: #cream-cheese, #Oreo