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Swiss chocolate cookies and cream cupcakes

Shaun Palms Recipe shared by:
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If you love chocolately cookies and milk you will absolutely love this cupcake!!

  • Hands-On Time:
  • Total Time:
  • Servings: 24 Cupcakes
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Mix the frosting and 6 oz of the 8 oz of wipped topping together then refridgerate for hour
  2. Then Mix cake mix as directed on box however replace the 1 1/4 cup of water with the milk.
  3. Next mix in a 1/2 cup of crushed cookie pieces and the 1/4 tsp of coco powder
  4. Bake as directed on box. the cool
  5. Next with piping bag fill cupcakes with the other tub of whipped topping and the remainder of the other one. then frefriderat for 1/2 hour.
  6. Last frost with the prepared frosting and topped with crushed cookies pieces and a cookie refrigerated until use and enjoy!!

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Tips

Thoroughly Cooling Cookies

Thoroughly Cooling Cookies

Allow your cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Try not to let the cookies overlap on the rack.


pmhcma

pmhcma

what be added to cream chees frosting to help give it a great taste i am baking a red valvet cake for my cousing new opeing of her beauty shop





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