A deliciously moist, yet light chocolate cake topped with a creamy, silky, sweet homemade whipped cream that has been folded with crushed chocolate sandwich cookies and garnished with a half chocolate sandwich cookie.
Cookies and Cream Cupcake
Servings: 12 cupcakes
Cake Ingredients:
1 cup all-purpose Flour
1 cup granulated Sugar
1/2 cup Cocoa
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Vegetable Oil
1 Egg, room temperature
1/2 teaspoon Vanilla
1/2 cup Water, boiling
Frosting Ingredients:
1 1/2 cup Heavy Cream
1/2 cup Powdered Sugar
1 teaspoon Vanilla
6 chocolate sandwich cookies broken into halves
8 chocolate sandwich cookies, crushed to powder
Directions:
1. Preheat oven to 325 degrees F and line your cupcake pan.
2. Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl. Whisk to combine until combined well.
3. Add milk, vegetable oil, egg and vanilla to the flour mixture and mix together until well combined. Reduce speed and carefully add the boiling water to batter. Beat on high for about 1 minute.
4. Evenly distribute batter in cupcake liners, each should be about half full.
5. Cake batter will be very liquid. That is normal. Place in the oven and bake for 20 minutes.
6. Remove from the oven and allow to cool completely while you make your whipped topping.
7. Combine the powdered sugar, heavy cream, and vanilla in a chilled bowl. Beat with your mixer until the cream forms stiff peaks.
8. Dump in your crushed chocolate sandwich cookies and gently fold into your whipped cream. Do not overfold as it will make your frosting an ugly gray color.
9. Once your cupcakes have cooled completely, top with your infused whipped cream and garnish with a half chocolate sandwich cookie.
ENJOY!!!! I know I did!!
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