Cookies and Cream Cupcakes

These are looking like a little bit of Heaven! I can't wait to make these!!!


These things are serious sugar bombs. Rich, sweet, sinful. Delicious. Everything cookies and cream should be. Yum!

Cookies & Cream Cupcakes

 

Prep time

25 mins

Cook time

25 mins

Total time

50 mins

Cookies and cream, in a cupcake. Delicious, chewy chocolate brownie cupcakes topped with cookies-and-cream buttercream, topped with a mini Oreo and, the pièce de résistance, an Oreo is baked right into the middle of the cupcake!

Author: Kitchen Treaty

Cuisine: Dessert

Yield: 15 cupcakes

Ingredients

Cupcakes:

• 4 oz. unsweetened baking chocolate, broken into pieces
• ¾ cups (1½ sticks) unsalted butter
• 2 cups sugar (granulated)
• 3 eggs
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 15 Oreo cookies
• 15 mini Oreo cookies

Oreo Buttercream

• 3 cups powdered sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 tablespoons milk
• 1 teaspoon vanilla
• 8 Oreo cookies

Instructions

1. Line 15 cupcake holders with paper liners. Preheat the oven to 350 degrees Fahrenheit.
2. Place the chocolate and the butter in a large, microwave-safe bowl. Heat in the microwave on high for about one minute, until the butter is melted and the chocolate is just melted. Give it a good stir to mix it all together.
3. Stir in the granulated sugar, then add the eggs, stirring in one at a time. Then stir in the vanilla.
4. Add the flour and stir well. The batter should be smooth and light-ish brown.
5. Add about a tablespoon of batter to each muffin cup.
6. Place one Oreo cookie on top of each cup of batter.
7. Top with the remaining batter, dividing between the 15 cups.
8. Bake at 350 degrees for 23 – 27 minutes, until the brownies are set but not overbaked. Cool completely.
9. For the buttercream, seal the Oreo cookies in a Ziploc bag and crush with a rolling pin until they’re small crumbs.
10. In a stand mixer with the paddle attachment, mix the butter, powdered sugar, milk, vanilla and Oreo crumbs. Start out on the lowest setting (this helps avoid a powdered sugar blizzard) and then increase to medium once the powdered sugar is well-incorporated. Mix until completely blended.
11. Once the cupcakes are completely cooled, top with the Oreo buttercream. You can use a pastry bag with a big frosting tip, or, if you can’t find yours, a Ziploc bag works in a pinch. Just fill a big bag with the frosting, cut the corner off and squeeze the frosting out the corner onto the cupcake. Magic!
12. Top each cupcake with a mini Oreo.

Snowmen Cupcakes

These are the cutest little things. Snowmen cupcakes

 

Ingredients

1        box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

                           

 

1        container Betty Crocker® Whipped fluffy white frosting or homemade buttercream icing      used in a pipe bag with a large open tip to make the desired effect                                            

                                                  

1        bag (16 oz) large marshmallows 


Directions

Bake the cupcakes according to the package. Let them cool.

Put the white icing on the cupcake. Take some of the icing in seperate bowls, one green one black one orange. Put each in a seperate piping bags with small tips. Using a toothpick, prick the bottom of each marshmallow and place marshmallow on top of the cupcake inserting the toothpick into the cupcake. Decorate the snowman...Orange icing for the nose, black for the eyes and arms and green for the buttons.                   

                       

Smore's Cookies

 

Place tablespoons of dough on each graham cracker square.

Here there are almost done…not quite all the way melted yet.

Yield: 3 dozen

Ingredients

• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• (optional) 1 teaspoon cinnamon
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars, broken into pieces
• 1-2 packages graham crackers, broken into squares

Instructions

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Found this on the Girl Who Ate Everything webpage

White Chocolate - Chocolate Peppermint Cookies

I love Oreo version of the peppermint cookies they bring out around Christmas time, I am going to be trying to make these this Christmas! This recipe is from the Martha Stewart Living magazine. I hope you enjoy trying to make these too! :)

 

Ingredients

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

 

Directions

1. Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
2. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract.
3. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
4. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes.
5. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk. Alternately, form dough into tablespoon-sized balls with your hands. Freeze the balls for about 15 minutes, then press flat with a glass.
6. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
7. Sift crushed candy, and separate larger pieces from dust, reserving both.
8. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

Makes about 3 dozen.

Peppermint Bark Cheesecake

The great thing about this time of year is peppermint flavoured stuff...I made candy cane bark last Christmas and it was sooo good, I can only imagine that Peppermint Bark cheesecake will be just as yummy if not better! yay Kraft for making this one!

What You Need

18 chocolate sandwich cookies, finely crushed

3 Tbsp.butter, melted

30 hard peppermint candies, divided

4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sugar

4 eggs

4 oz.Baker's White Chocolate, melted

1/4 tsp. peppermint extract

4 oz. Baker's Semi-Sweet Chocolate, divided

2 cups thawed Cool Whip Whipped Topping

Make It

HEAT oven to 350°F.
MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
MEANWHILE, crush 25 candies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed candy and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mint candies; chop remaining semi-sweet chocolate.
SPREAD cheesecake with 1 cup Cool Whip just before serving. Drop remaining Cool Whip in dollops around edge of cheesecake. Sprinkle remaining crushed candy and chopped semi-sweet chocolate over centre of cheesecake.

kraft kitchens tips

Size-Wise

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

Substitute

Substitute 1 pkg. (150 g) peppermint candy canes for the 30 peppermint candies.

Macadamia Lime Snowflakes

White chocolate, macadamia nuts a hint of lime...sounds like a delicious cookie to me! Another cookie recipe from a kraft magazine from 2005...

What You Need

3/4 cupbutter or margarine, softened

1-1/2 cups firmly packed light brown sugar

2 eggs

1-1/2 cupsflour

1 tsp.Magic Baking Powder

1 pkg. (170g) Baker's White Chocolate, chopped

1 cup toasted macadamia nuts, coarsely chopped

2 Tbsp. grated lime zest

2 Tbsp.icing sugar

Make It

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil extending over edges to form handles. Grease foil.
BEAT butter and sugar with electric mixer until light and fluffy. Blend in eggs, flour and baking powder. Stir in white chocolate, nuts and lime peel. Spread in prepared pan.
BAKE 20 to 25 min. or until toothpick inserted in centre comes out clean. Cool in pan. Lift out of pan using foil handles. Using 3-inch snowflake cookie cutter (or other shape), cut into snowflakes. Sprinkle with icing sugar. Save scraps for snacking.

kraft kitchens tips

Healthy Living

This is a treat for special occasions.

Substitute

Substitute any nut for the macadamias.

Make it Easy

These can also be cut into 32 bars, if desired.

Snowball Cake

This cake is so pretty! What a great centrepiece on the Christmas table come dessert time. I've been saving this one from my Kraft What's Cooking magazine from 2005 :)

What You Need

1 pkg. (2-layer size) yellow cake mix

2-2/3 cups flaked coconut, divided

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

1 cup cold skim milk

1/4 cup icing sugar

3 cups thawed Cool Whip Light Whipped Topping

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
MEANWHILE, beat dry pudding mix, milk and sugar in large bowl with whisk 2 min. (Mixture will be thick.) Stir in Cool Whip. Refrigerate until ready to use.
PLACE 1 cake layer on plate; spread top with 1 cup pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Frost top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate 1 hour.

kraft kitchens tips

Size-Wise

Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent coconut cake with your loved ones.

Special Extra

Top cake with a delicate swirl of lime rind to add a little colour