Friday, May 29, 2009
Triple-Chocolate Cookies & Cream Filled Cupcakes
courtesy of quick & simplewhat you needed:
8 ounces cream cheese, softened
4 large eggs
1 cup sugar
1 cup (miniature) semi sweet chocolate chips
18 boxes (.25-oz) box devil's food cake mix
1/2 cups vegetable oil
3 1/2 cups (cream-filed) chocolate sandwich cookies, coarsely chopped
3 bars (3.5 oz. each) milk-chocolate candy bars, chopped
Preheat oven to 350ºF. Line 24 muffin cups with paper liners or coat pans with nonstick cooking spray. In medium bowl with electric mixer, beat cream cheese, 1 egg and sugar until light and fluffy. Stir in chocolate chips; set aside.
In large bowl, combine cake mix, 1 cup water, oil and 3 eggs; beat with whisk or mixer on low speed for 30 seconds to moisten. Increase speed to medium; beat 2 minutes more. Fold in 1 1/2 cups chopped cookies.
Fill muffin cups halfway with batter and top with a heaping tablespoon of cream-cheese mixture, dividing evenly among cupcakes. Spoon remaining batter over filling. Bake 28 to 33 minutes, or until a toothpick inserted in center of cupcake comes out clean. Remove from pan to cool on wire rack.
In microwaveable bowl, heat chopped chocolate bars for 30 seconds; stir. Keep heating in 15-second intervals, stirring in between, until chocolate is melted and smooth. Frost cup-cakes with melted chocolate (or use chocolate frosting, as shown at left); top with remaining chopped cookies.