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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:


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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great wedding cake tiers

great wedding cake tiers

Great compliment getter when I'm baking wedding cakes. Instead of trimming the top of the layers off even with the baking pan as they teach in Wilton cake classes, I place a linen dish towel (used only for this) over the layer immediately after removing from the oven. I place a large cutting board over the towel, weight it down with something heavy & let steam 5 min. & remove . The layer is dense-moist-pound cake texture- easy to handle, stack, decorate & deliver . EASY TO CUT & SERVE !!!

icing tip

icing tip

never use cold butter straight from fridge or it will be more curdled & lumpy a burned popcorn

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