Cookies & Cream Ice Cream Cupcakes


2 eggs, at room temperature
1 1/2 cups flour
3/4 cup sugar
1/2 cup butter, at room temperature
1/3 cup melted cookies and cream flavored ice cream
2 teaspoons baking powder
HERSHEY’S Cookies ‘n’ Crème Frosting

Preheat oven 350. Line or grease one 12 cupcake cupcake pan. In a large bowl, cream together butter, sugar, and eggs. Add baking powder. Beat briefly, then add melted ice cream and flour alternately beginning and ending with flour. Mix until thoroughly combined. Divide evenly among 12 cupcake wells. Bake for 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. Remove to wire rack, cool then ice.

My thoughts:

The folks at Betty Crocker asked me to develop a new recipe using their new line of products they paired up with Hershey to create. I decided to come up with a homemade cupcake to compliment their new Cookies ‘n’ Crème Frosting. I melted down some cookies and cream ice cream and used it instead of milk. It added a ton of cookie flavor! If you want to get fancy, you can bake them into cake cones instead of wrappers. Just stick the cones in a mini muffin tin and fill them 3/4 of the way full. Follow the rest of the instructions above. The icing actually tastes like the candy bar it is based on and comes with cookie crumbles so it was a snap to decorate the cupcakes.

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