This mini cupcake recipe made with chocolate and creme sandwich cookies make the perfect kid-party treat.

Source: Family Circle
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Ingredients

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Frosting

Directions

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  • Heat oven to 350 degrees F. Line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners. If you have only one or two pans, bake batter in batches.

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  • In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.

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  • On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.

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  • Bake at 350 degrees F for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool.

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Frosting:
  • In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.

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  • Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. Top with cookie crumbs, if desired.

Nutrition Facts

114 calories; 5 g total fat; 3 g saturated fat; 24 mg cholesterol; 68 mg sodium. 16 g carbohydrates; 0 g fiber; 1 g protein;

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