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Cookies and Cream Cupcakes
Ingredients
  • Cupcakes
  • 1 cup (120g) King Arthur Unbleached Cake Flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons (11g) black cocoa
  • ¼ cup (21g) unsweetened cocoa, Dutch-process or natural
  • ¾ cup (149g) granulated sugar
  • 4 tablespoons (57g) unsalted butter, at room temperature
  • 2 ½ tablespoons (31g) vegetable oil
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • ½ cup + 2 tablespoons (142g) water
  • 2 large eggs
  • Frosting
  • 1 ⅛ cups (192g) white baking chips or morsels*
  • ½ cup (113g) heavy cream or whipping cream
  • ⅛ teaspoon salt
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 3 tablespoons (42g) butter, at room temperature
  • 3 tablespoons (35g) vegetable shortening
  • 2 tablespoons (14g) confectioners' sugar
  • 4 chocolate sandwich cookies
  • note: Be sure to use white baking chips or morsels, not true white chocolate; see “tips,” below.
Steps
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