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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

Decadent Apple Caramel Cake

Decadent Apple Caramel Cake

Serve while still warm with real whipped cream. Delicious!


Turn it Vegetarian

Turn it Vegetarian

My kiddo is allergic to eggs, so baking a regular cake presents a problem. Here is my solution: Replace the eggs on the back of the box with either flavored soda or applesauce. There is no exact amount. You just add it in until you get the right consistency. Less than one can of coke or root beer for a dark cake, sprite for a white cake, or a flavored soda for a flavored cake or about a cup of applesauce for any flavor should be enough to take care of your vegetarian baking needs!!





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