Chocolate Cookies N Cream Cupcakes
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 374.5
- Total Fat: 23.6 g
- Cholesterol: 91.4 mg
- Sodium: 160.6 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 1.0 g
- Protein: 3.2 g
View full nutritional breakdown of Chocolate Cookies N Cream Cupcakes calories by ingredient
Introduction
This is definitely NOT diet food, but I always make them for friends' birthday and have one myself so as I was putting these on so I can track them I thought I would share them with you. They really are great - they look amazing and they always go down well! The long prep time is because the cakes have to cool completely before you can ice them. This is definitely NOT diet food, but I always make them for friends' birthday and have one myself so as I was putting these on so I can track them I thought I would share them with you. They really are great - they look amazing and they always go down well! The long prep time is because the cakes have to cool completely before you can ice them.Number of Servings: 18
Ingredients
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For the Cakes:
1 1/2 cups self raising flour
4 teaspoons cocoa powder
1 teaspoon baking powder
1 cup caster (superfine) sugar
4 eggs
2 sticks (or 226g total) unsweetened butter
For the frosting
2 sticks (226g) unsweetend butter
3 cups icing (confectioners) sugar
a pinch of salt.
10 chopped oreo cookies.
Directions
For the cakes:
Preheat the oven to 160c (325f) and place 18 muffin cases on a tray.
1. In a mixing bowl, cream the sugar and butter together until smooth.
2. Add the eggs one at a time, mixing well after each addition.
3. Sift in the flour, cocoa and baking powder, and fold in until combined.
4. Spoon the mixture into 18 muffin cases filling around half full to avoid any overflow when baking. Bake for 20 minutes or until a skewer poked into the middle comes out clean.
5. Transfer to a rack in a well ventilated area and allow to cool completely before frosting.
For the frosting
1. Put the butter into a bowl and sift in the icing sugar and add a pinch of salt. Beat with an electric mixture until the frosting is almost white.
2. Spoon the frosting onto the cooled muffins and chop the oreos into small pieces. Press these pieces onto the cakes and sprinkle the crumbs on too.
Number of Servings: 18
Recipe submitted by SparkPeople user LALALALILY.
Preheat the oven to 160c (325f) and place 18 muffin cases on a tray.
1. In a mixing bowl, cream the sugar and butter together until smooth.
2. Add the eggs one at a time, mixing well after each addition.
3. Sift in the flour, cocoa and baking powder, and fold in until combined.
4. Spoon the mixture into 18 muffin cases filling around half full to avoid any overflow when baking. Bake for 20 minutes or until a skewer poked into the middle comes out clean.
5. Transfer to a rack in a well ventilated area and allow to cool completely before frosting.
For the frosting
1. Put the butter into a bowl and sift in the icing sugar and add a pinch of salt. Beat with an electric mixture until the frosting is almost white.
2. Spoon the frosting onto the cooled muffins and chop the oreos into small pieces. Press these pieces onto the cakes and sprinkle the crumbs on too.
Number of Servings: 18
Recipe submitted by SparkPeople user LALALALILY.
Member Ratings For This Recipe
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NEPTUNE1939
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CD1987279
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RAPUNZEL53
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GEORGE815
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ARTJAC
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DEE107
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NANCYPAT1
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RO2BENT
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TWEETYKC00
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MUSICNUT
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AMYLOVESTZU