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Cupcakes

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

Worked Well

Worked Well

When I used the Red Velvet cake mix, I used 1/2 cup of sour cream, and mixed it with enough (real dairy) half and half to equal 11/4 cups to replace the water. I also added two extra TBS of cocoa powder, and one half TBS of vinegar. Imade cupcakes and they turned out wonderful!


Angel Food Cake - Pan

Angel Food Cake - Pan

For angel food cakes, always use a totally grease-free cake pan to get the best volume.





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