Cookies N Cream Minis Cupcakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup reduced-fat sour cream
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 5 cream-filled chocolate sandwich cookies, broken up plus some for frosting (such as oreo's)
• 2 cups confectioners' sugar
• 1/4 cup unsalted butter, softened (1/2 stick)
• 1/4 cup reduced-fat sour cream
• 1/4 cup vanilla extract

Recipe

• 1 cupcakes:.
• 2 heat oven to 350°f line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners. if you have only one or two pans, bake batter in batches.
• 3 in small bowl, whisk flour, baking powder and salt. in large bowl, beat butter until smooth. beat in sugar until fluffy. beat in eggs, one at a time.
• 4 on low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. add milk and vanilla; fold in cookie pieces. divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.
• 5 bake at 350°f for 15 minutes, until tops springs back when lightly pressed. remove cupcakes to a rack; let cool.
• 6 frosting:.
• 7 in bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
• 8 once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. top with cookie crumbs, if desired.