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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

Parchment paper

Parchment paper

Parchment paper is the best friend a baker can have. Just line those cookie sheets with a sheet of parchment paper and place the cookies on the sheet the way you usually do. You will find that the cookies slip right off the paper, and you can re-use it to bake another batch. No more greasing the pan. King Arthur sells it already cut in sizes that fit a cookie pan, or you can buy it on a roll in the grocery store. Use it to line the bottom of cake pans, too. Wonderful stuff.


Cheesecake Slices

Cheesecake Slices

When freezing a whole cheesecake, first cut it into slices and then place a piece of parchment paper between each slice. This will come in handy if you only want a few slices at a time.





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