In honor of my mom's birthday this week, I decided to jazz up this simple birthday treat. I was recently given a bag of Bob's Red Mill Chocolate Cake Mix, which I used for the cupcake portion of this recipe. I was never a huge fan of cookies & cream ice cream. Always preferred chocolate chip instead but the white icing in the bowl looked like it needed some company so there you have it...cookies & cream cupcakes.
Cookies and Cream Cupcake Ingredients
- 1 bag - Bob's Red Mill Chocolate Cake Mix
- 1-lb confectioner's sugar
- 1 stick of unsalted butter
- 4 tbl almond milk
- 1 tsp vanilla
- 8 - KinniToos Chocolate Vanilla Sandwich Cookies
Prepare the chocolate cake according to the directions or using your favorite gluten-free chocolate cake recipe. Cool the cupcakes completely before you make the icing as the icing will thicken and become very hard to work with. Break up the gluten-free sandwich cookies in a bag or food processor until they are in tiny pieces. Cream the butter, sugar, milk and vanilla on low speed in a mixer. Add the crushed gluten-free cookies to the frosting and mix until fully incorporated. Voila, cookies & cream cupcakes.