Cookies-N-Cream Cupcakes
Cookies-N-Cream Cupcakes – 6 WW pts with frosting (from Crazy about Cupcakes) makes 24
1 stick unsalted butter, at room temperature
1 cup milk
1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 cup chocolate sandwich cookies, lightly crushed
Preheat over to 350F. Insert liners into a medium cupcake pan.
In a large bowl cream together the butter, milk, and vanilla with an electric mixer until fluffy, about 3-5 minutes.
In a separate bowl mix together the flour, baking powder, and salt.
Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the crushed cookies.
Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
For frosting, we used this recipe and crushed up some Oreos and mixed them in as well.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 cupcake: 214.4 Calories, 7.9g Fat, 10.9 mg Cholesterol, 149.7 mg Sodium, 48.6 mg Potassium, 33.9 g Carbs, 0.6 g Dietary Fiber, 14.4 g Sugar, 2.5 g Protein
WW POINTS = 5
Frosting: 58.9 Calories, 2.6g Fat, 0.5 mg Cholesterol, 48.2 mg Sodium, 22.7 mg Potassium, 8.6 g Carbs, 0.1 g Dietary Fiber, 2.3 g Sugar, 0.6 g Protein
WW POINTS = 1
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Per usual, these look fantastic! Wishing you and C a Merry Christmas!
These look delicious and they are very festive! Normally peppermint recipes don’t really catch my eye, but I will definitely have to try this one. Thanks!
Jess
http://flourchildjessie.blogspot.com/
you taking full advantage of the peppermint chocolate combo in all forms is highly appreciated. These look delightful. Merry Christmas Jen!
Do you add the crushed peppermint before or after adding the chocolate chips?
beantownbaker — December 17th, 2013 @ 10:58 am
At the same time that you add the chocolate chips. I’m updating the recipe to be more clear.
I was wondering if i could just do a second cup of regular sugar instead of the brown sugar? i am all out…
beantownbaker — December 26th, 2013 @ 10:57 am
Hi Taylor. Sorry for not responding sooner, I was offline for the holidays. The brown sugar really enhances the texture of these cookies. If you have molasses, you can make your own brown sugar by mixing molasses and white sugar. Otherwise, go ahead and use all white, just be aware that they won’t be as soft and chewy. Happy Holidays!
Do I need to adjust the recipe for my high altitude?