Cookies and Cream Cupcakes
Nutritional Info
- 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
View full nutritional breakdown of Cookies and Cream Cupcakes calories by ingredient
Introduction
These are so yummy! Not the lowest in calories, but not so bad for such an indulgent treat. :) These are so yummy! Not the lowest in calories, but not so bad for such an indulgent treat. :)Number of Servings: 24
Ingredients
-
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
Directions
24 cupcakes
Cake:
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: 24
Recipe submitted by SparkPeople user STACEYNOLE33.
Cake:
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: 24
Recipe submitted by SparkPeople user STACEYNOLE33.