Shelly's Recipe

COOKIES AND CREAM CUPCAKES

Category: Cupcakes

2 cups flour
1 1/2 cups sugar
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup unsweetened cocoa powder
1 cup canola oil
1 cup milk
2 eggs
2 tsp vanilla extract
1 cup hot coffee

Cookies and Cream Frosting (makes enough to generously top 12 large cupcakes):
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, room temperature
4 cups powdered sugar
2 tsp vanilla extract
1/4 cup milk
1 to 2 cups of crumbled chocolate sandwich cookies

Preheat oven to 350 degrees.

Cupcakes: In large bowl, whisk dry ingredients together.

In another bowl, whisk together oil, milk, eggs and vanilla. Blend wet ingredients into dry ingredients, then stir in the hot coffee. Batter will be thin.

Divide batter into 12 jumbo (3 inches across the top) cupcake cups that have been filled with paper liners. Bake in preheated oven 18 minutes or until a toothpick placed in centers of cupcakes comes out with a few crumbs on it. Let cool completely, then remove from cupcake pan and frost with Cookies and Cream Frosting or Turtle Topping.

Variation: Divide batter between 2 greased 9-inch cake pans. Bake 25 minutes, until cake tests done.

Cookies and Cream Frosting:
In large bowl, beat shortening and butter together. Add powdered sugar, vanilla and milk. Mix on low speed of electric mixer 1 minute, then mix on high speed 4 minutes. Blend in the chocolate sandwich cookies on low speed. Spread onto cooled cupcakes or 9-inch cake.