Cookie Truffle Cupcakes
Cookie Cupcakes Topped with Buttercream and a Cookie Truffle
Adapted from MyCakeSchool.com
box yellow cake mix
oil, and water indicated on the box
crushed sandwich cookies
I used Bud's Best Cookies
sticks softened butter
block cream cheese
bags sandwich cookies
crushed (I used Buds Best Cookies)
package of chocolate candy melts
For the cupcakes: Preheat oven to 325 degrees F.
In a mixing bowl, sift cake mix.
Add ingredients on box (eggs, water, oil).
Add mayonnaise and vanilla and 1 cup crushed cookies.
Mix in an electric mixer for 2 minutes.
Prepare muffin tin with cupcake liners. Fill liners 3/4 full with the mixture.
Bake for approximately 12-15 minutes.
For buttercream: Mix the softened butter until smooth in an electric mixer.
Add 4 cups of the powdered sugar and milk.
Mix at medium speed for 3-4 minutes. Add remaining sugar and vanilla extract.
Mix for 4-5 minutes.
Finely crush cookies. You can put them in food processor or blender. You can even place in a plastic bag and crush with rolling pin.
Mix cream cheese and crushed cookies until completely combined.
Line a cookie sheet with wax paper or parchment paper.
Roll the mixture into about 40 balls and place on cookie sheet.
Put cookie balls in freezer for about 20 minutes or until firm.
Melt the chocolate in microwave in 30 second increments.
Place cookie balls in the chocolate and remove with a fork. Place back on cookie sheet to harden.
Place in refrigerator to let chocolate completely firm.
Frost the cupcakes with buttercream using a knife. Dip frosting covered cupcake in bowl full of sprinkles.
Place truffle on top of cupcake.
You can freeze buttercream in air tight container for up to 3 months.