Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Cookies and Cream Cupcakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Prep Time: 55 mins Total Time: 1 hrs 10 mins Yield: 22 cupcakes A sweet surprise awaits in the center of this cupcake -- no messy extra steps required, thanks to the genius addition of a store-bought cream-filled chocolate cookie. Ingredients 1 cup all-purpose flour ½ cup unsweetened Dutch-process cocoa powder 1 cup granulated sugar ¾ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 egg plus 1 yolk, lightly beaten 2 tablespoons unsalted butter, melted and cooled ½ cup buttermilk ½ teaspoon pure vanilla extract 24 cream-filled chocolate sandwich cookies, plus more, finely crushed, for sprinkling Cookies and Cream Buttercream Directions Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies. Divide remaining batter evenly among cups. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes. Let cool completely in pan on wire rack. Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip (such as Ateco #808). Pipe onto cupcakes and sprinkle with crushed crumbs. Print