Cookies N Creme Cups Recipes

COOKIES AND CREAM CUPS

Cookies and Cream Cups image

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 3

Ingredients

23 to 24 chocolate sandwich cookies
2 tablespoons melted butter
1 pint good-quality vanilla ice cream, slightly softened

Steps:

Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.

COOKIES AND CREAM CUPCAKES

Cookies and Cream Cupcakes image

A sweet surprise awaits in the center of this cupcake -- no messy extra steps required, thanks to the genius addition of a store-bought cream-filled chocolate cookie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 1h10m

Yield Makes 22 cupcakes

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg plus 1 yolk, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
24 cream-filled chocolate sandwich cookies, plus more, finely crushed, for sprinkling
Cookies and Cream Buttercream

Steps:

Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.
Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies. Divide remaining batter evenly among cups. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes. Let cool completely in pan on wire rack.
Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip (such as Ateco #808). Pipe onto cupcakes and sprinkle with crushed crumbs.

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