Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes 18 cupcakes
INGREDIENTS
Cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
10 crushed cream filled cookies
Frosting
1 1/2 cups confectioners’ sugar, sifted
1/2 cup (1 sticks) sweet butter, softened
pinch of salt
5 chopped cream filled chocolate cookies
[NOTES: If you don\’t have self-rising flour you can substitute with 1 tbsp baking powder and 1/2 teaspoon salt per 2 cups of all purpose flour. Also I used unsalted butter. Is that the same as sweet butter? *shrugs*]
Directions:
> Preheat oven to 350F. Place 18 foil or baking cups in cupcake pan
> Combine all ingredients, except cookies, in a large bowl and beat with electric mixer until smooth and pale, about 2-3 minutes. Stir in cookies.
> Spoon batter into the cups. Bake 20 minutes. Remove from oven and cool 5 minutes. Then remove the cupcakes and cool on wire rack
> To make frosting, beat the confectioners sugar, butter and salt using electric mixer
> Spread frosting onto cooled cupcakes and sprinkle with chopped cookies on top
> Store unfrosted in an airtight container up to 3 days or freeze for up to 3 months