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How to make cookies + cream mini cupcakes

Make Cookies + Cream Mini Cupcakes

75
STEPS
INGREDIENTS
Gather your ingredients and preheat the oven to 350.

Gather your ingredients and preheat the oven to 350.

Line your mini muffin pan with mini cupcake liners. Place a whole mini order in the bottom of each liner. Then, set the pan aside.

Line your mini muffin pan with mini cupcake liners. Place a whole mini order in the bottom of each liner. Then, set the pan aside.

In a large bowl, add your flour.

In a large bowl, add your flour.

Add your baking soda and baking powder.

Add your baking soda and baking powder.

Add salt. Mix together and then set aside.

Add salt. Mix together and then set aside.

In an another large bowl, melt your butter.

In an another large bowl, melt your butter.

Add sugar to melted butter.

Add sugar to melted butter.

Add egg.

Add egg.

Add yogurt.

Add yogurt.

Add milk.

Add milk.

Add the wet ingredients to the dry ingredients.

Add the wet ingredients to the dry ingredients.

Mix together with a spatula until all the lumps are gone.

Mix together with a spatula until all the lumps are gone.

Stir in 2/3 of a cup of crushed oreos.

Stir in 2/3 of a cup of crushed oreos.

Add vanilla extract and mix thoroughly.

Add vanilla extract and mix thoroughly.

Grab your mini cupcake pan and add batter to each liner, making sure to fill each almost to the top. Bake for 10-11 minutes or until a toothpick in the center comes out clean.

Grab your mini cupcake pan and add batter to each liner, making sure to fill each almost to the top. Bake for 10-11 minutes or until a toothpick in the center comes out clean.

Now for the frosting. In a large stand mixer bowl, add your butter. Beat the butter for about two minutes, or until creamy.

Now for the frosting. In a large stand mixer bowl, add your butter. Beat the butter for about two minutes, or until creamy.

Add your powdered sugar.

Add your powdered sugar.

Add milk.

Add milk.

Add vanilla and mix until the frosting is smooth, about two minutes.

Add vanilla and mix until the frosting is smooth, about two minutes.

Once the cupcakes are completely cooled, fill a piping bag with  frosting and frost your cupcakes.

Once the cupcakes are completely cooled, fill a piping bag with frosting and frost your cupcakes.

If you don't have a piping bag, just use a ziplock bag with a corner snipped off.

If you don't have a piping bag, just use a ziplock bag with a corner snipped off.

Place a whole mini Oreo in the top of your cupcake to decorate and enjoy!

Place a whole mini Oreo in the top of your cupcake to decorate and enjoy!

This recipe was inspired by: http://freshaprilflours.com/2015/04/01/mini-cookies-cream-cupcakes/

  • 2.0 Bags of Mini Oreos
  • 2/3c All-Purpose Flour
  • 1/2tsp Baking Powder
  • 1/4tsp Baking Soda
  • 1/2tsp Salt
  • 1/2c Unsalted Butter
  • 1.0c Granulated Sugar
  • 1.0 Egg
  • 1/4c Yogurt
  • 3/4c Milk
  • 1/2tsp Vanilla Extract
  • 1.0c Unsalted butter
  • 1.0lb Powdered Sugar
  • 1.0tsp Vanilla Extract
  • 1/3c Milk