Recipe - Cookies And Cream Cupcakes

CUPCAKES
1 Three fourths cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
1/3 cup Butter or margarine; room
temperature
Three fourths cup Sugar
1 Egg
Three fourths cup Milk
1 tablespoon Grated orange peel
1 teaspoon Vanilla
5 Chocolate sandwich cookies;
coarsely broken up

CREAMY CHOCOLATE FROSTING
One half cup Heavy cream
One fourth cup Presweetened chocolate drink
mix
Broken chocolate sandwich
cookies, optional

Place oven rack in lower third of oven. Heat oven to 375°. Mist cupcakepan
cups with cooking spray or insert paper liners. Prepare cupcakes: Mix
flour, baking powder, salt on waxed paper.

Beat butter and sugar in bowl until creamy. Add egg; beat well. Alternately
beat in milk with flour mixture, beginning and ending with flour, until
smooth. Beat in rind and vanilla. Stir in cookie pieces. Spoon batter into
prepared cups, filling about twothirds full.

Bake in lower third of 375° oven for 14 minutes or until wooden pick
inserted in centers comes out clean and tops spring back when lightly
touched. Cool in pan on rack 5 minutes. Gently loosen cupcakes from pan;
remove to rack to cool.

Prepare frosting: Beat together cream and drink mix in small bowl until
soft peaks form. Spread over top of cupcakes. Garnish with broken cookies
if desired.

Recipe by: Family Circle 11/18/97

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Nov 23,
1997