Cookies 'n Cream Cupcakes

Devil's food cake, fluffy white frosting, marshmallow creme and sandwich cookies capture the fabulous flavor of a favorite ice cream.

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Servings 24

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( 12 ) Ratings

12 Ratings

5 Stars 20%

4 Stars 13%

3 Stars

2 Stars

1 Stars

Member Reviews ( 9 )

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ingredients 6
Prep Time 35 min
Total Time 1 hr 40 min

Ingredients

Cupcakes

1: box devil's food cake mix

: Water, vegetable oil and eggs called for on cake mix box

Filling

3/4: cup whipped fluffy white frosting

1/2: cup marshmallow creme

Frosting and Garnish

1: container whipped fluffy white frosting

10: creme-filled chocolate sandwich cookies, coarsely broken (about 1 cup)

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
2 By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
3 In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
4 Frost cupcakes. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.

EXPERT TIPS

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Expert Tips

You can easily crush the cookies by placing them in a resealable food-storage plastic bag and pressing with a rolling pin a few times. A food processor or blender also works well.

To easily scoop the marshmallow creme out of the jar, lightly spray a rubber spatula with cooking spray. The sticky marshmallow won't stick quite as much.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 230
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3g, 3% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 25mg; 25%;
Sodium: 200mg; 200%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 0g 0% Sugars 23g 23% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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esdance

report Posted Dec. 23, 2011 12:13 PM

When I made these I put the filling on top also so it was double the marshmallow. They were wonderful!

lizw727

report Posted Jun. 1, 2011 12:26 PM

I made these for fun and they turned out absolutely wonderful. The cake mix is delicious and moist and it goes perfectly with the icing. The only thing I changed is I added ground up Oreos into the cupcake filling.

King54321

report Posted Apr. 2, 2011 1:50 PM

Just made these cupcakes with my nephew and they were very easy to make! My nephew said the cupcakes were extremely good.. especially when the cookies were really crushed up. Yummy