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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cookie-Stuffed Chocolate Cupcakes Recipe

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This recipe for Cookie-Stuffed Chocolate Cupcakes is from St. Walburg Skating Club presents..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 Regular Sized Chocolate Cream-filled Sandwich Cookies (such as Oreos)
1 cup All-Purpose Flour
1 cup Granulated Sugar
1/3 cup + 2 tbsp. NESTLE TOLL HOUSE Baking Cocoa, divided
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/2 cup Hot Water or Coffee
1/4 cup Unsalted Butter, melted
1/4 cup Vegetable Oil
1/4 cup Lowfat Buttermilk
1 Large Egg
1/2 tsp. Vanilla Extract
1 container (16 oz.) Vanilla or White Prepared Frosting
Directions:
Directions:
Preheat oven to 350º. Line 12-cup muffin tin with paper or foil liners. Place one regular size sandwich cookie in each cup.
Mix flour, sugar, 1/3 cup cocoa powder, baking soda and salt together in large mixer bowl.
Whisk together water, butter and oil in small bowl; stir into flour mixture until incorporated. Whisk in buttermilk, egg and vanilla extract until thoroughly combined. Spoon batter evenly into cookie-filled cups, filling 2/3 full.
Bake for 15 to 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 15 minutes. Transfer to wire rack to cool completely.
Combine frosting with remaining 2 tbsp. cocoa powder; stir until smooth. Pipe or spread frosting onto cupcakes. Garnish each cupcake with snack-size sandwich cookie.

 

 

 

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