Dessert

Cookies and Cream Cupcakes is for Dessert.

Cookies and Cream Cupcakes takes 10 minutes to prepare.

Cookies and Cream Cupcakes takes 20 minutes to cook.

Cookies and Cream Cupcakes makes 24 servings.

The ingredients for Cookies and Cream Cupcakes are:

Cupcakes:
1 box of Betty Crocker Supermoist Chocolate Fudge Cake mix, prepared as directed

Filling:
2 oz. Cream Cheese
1/2 box of powdered sugar
1/2 stick of butter
1 1/2 tbsp. milk

Topping:
Whipping Cream
1 tsp. vanilla extract
3 reduced fat Oreos

Here is how you make Cookies and Cream Cupcakes:

24 cupcakesCake:Prepare the cake mix as directed on the package and bake 24 cupcakes. Allow to cool completely before filling.Filling:For the filling beat the butter and cream cheese until smooth. Gradually add the powdered sugar (reserving 1 tbsp for topping), next add the milk and beat until fluffy. Place filling in a pastry bag with a tip attachment. Insert the tip into the cupcake and squeeze approx. 1 tbsp into each cupcake. (You will be able to feel when it is enough)Topping:Whip the cream, 1 tbsp. powdered sugar and vanilla until peaks form. Spread or pipe with a pastry bag and star tip the whipped cream onto the cooled, filled cupcakes. Crush the cookies in a sandwich bag and sprinkle onto the top of the cupcakes.Refrigerate for at least 20 minutes and serve.Yummy!Number of Servings: 24Recipe submitted by SparkPeople user STACEYNOLE33.

The nutritional information for Cookies and Cream Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 256.5

• Total Fat: 14.8 g
• Cholesterol: 56.4 mg
• Sodium: 212.0 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 0.5 g
• Protein: 2.3 g