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Cookie cupcakes with raspberry fluff frosting


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Rate this recipe 2.5/5 (2 Votes)


  • 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


Servings 12


Step 1

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.


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