This week’s recipe from Food Network Easy Baking magazine is Cookies & Cream cupcakes. Yum! Yum! Yum!

You will need:

For the Cupcakes:

• 2/3 cup refrigerated chocolate chip cookie dough
• 1 1/3 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup milk

For the Frosting:

• 1 1/2 sticks unsalted butter, room temperature
• 3 cups confectioners’ sugar
• Pinch of salt
• 2 teaspoons pure vanilla extract
• 2 tablespoons milk
• 2/3 cup crushed oreos

Directions:

1. Preheat oven to 350 degrees. Line cupcake tins with liners
2. Roll the cookie dough into 12 small balls
3. Whisk the flour, baking powder and salt in a small bowl
4. In a large bowl beat the butter until smooth then add sugar until creamy. Once the mixture is creamy, beat in the eggs, one at a time, then the vanilla. Finally beat in the dry ingredients in three batches alternating with milk, beat until combined.
5. Divide the batter among the muffin cups, top each cup with cookie dough ball
6. Bake for 20-25 minutes then let cool
7. To make frosting beat the butter, confectioners’ sugar and salt with a mixer until just combined then add the vanilla and beat on medium0 high speed until creamy. Beat in the milk until fluffy and stir in the crushed cookies.
8. Spread the frosting on cupcakes and add half an oreo to the top of the cupcake.

I hope you try this recipe and let me know how it goes!

Disclaimer: I do not own this recipe, this recipe comes from Food Networks Easy Baking magazine