Cookie cupcakes with raspberry fluff frosting

Cookie cupcakes with raspberry fluff frosting
Cookie cupcakes with raspberry fluff frosting

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    sticks plus 2 tbsp butter, room temp

  • 1/2

    c cocoa powder

  • 1

    c flour

  • 1

    c sugar

  • 3/4

    tsp baking soda

  • 1/2

    tsp baking powder

  • 1/2

    tsp salt

  • 1

    egg plus 1 yolk

  • 1/2

    c buttermilk

  • 1/2

    tsp vanilla

  • 12

    oreo cookies

  • 3

    tbsp raspberry jam

  • 3

    c marshmallow fluff

  • 1/2

    c powdered sugar

Directions

Preheat oven to 350. Line 12 muffin cups with papers. Melt 2 tbsp butter, let cool. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder and salt. Lightly beat egg and yolk and add melted butter, buttermilk, vanilla and 1/2 cup hot water. Whisk until smooth. Add to dry ingredients. Spoon 1 tbsp batter into each muffin cup and top with a cookie. Top with 1 tbsp batter. Bake 15 minutes, rotating pan halfway. Let cool on wire rack. In a mixer bowl, beat 2 sticks butter and jam together until smooth. Add marshmallow and powdered sugar and beat until smooth, 3 minutes. Pipe onto cooled cupcakes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: