COOKIES AND CREAM CUPCAKES
FOR DAIRY FREE
sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN
spread and omit cream cheese.
FOR VEGAN
sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
INGREDIENTS
1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
1/2 CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
¼ CUP COCOA POWDER
GARNISH (OPTIONAL):
GLUTEN FREE SANDWICH COOKIES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
1/2 CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
¼ CUP COCOA POWDER
GARNISH (OPTIONAL):
GLUTEN FREE SANDWICH COOKIES
DIRECTIONS
CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, water, and
olive oil, until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1.Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, vanilla extract and sweetener
until combined. Increase speed slowly to a high speed until
icing resembles a light and fluffy texture.
2. Reserve half of the icing in a separate bowl.
3. Add cocoa powder to the remaining icing, mix to a smooth
consistency.
4. Fill a piping bag with vanilla icing, and another piping bag
with chocolate icing, making sure to not overfill.
5. Place a piping tip into a third piping bag and then insert the
two piping bags and pipe frosting onto cupcakes.
Alternatively you can spoon the two icing onto the cupcakes
and swirl with a flat utensil. Crumble the cookies on top of the
cupcakes.
6. Enjoy for up to 5 days in the fridge or 3 months in the freezer!
1. Mix with a whisk or stand mixer, cake mix, eggs, water, and
olive oil, until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1.Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, vanilla extract and sweetener
until combined. Increase speed slowly to a high speed until
icing resembles a light and fluffy texture.
2. Reserve half of the icing in a separate bowl.
3. Add cocoa powder to the remaining icing, mix to a smooth
consistency.
4. Fill a piping bag with vanilla icing, and another piping bag
with chocolate icing, making sure to not overfill.
5. Place a piping tip into a third piping bag and then insert the
two piping bags and pipe frosting onto cupcakes.
Alternatively you can spoon the two icing onto the cupcakes
and swirl with a flat utensil. Crumble the cookies on top of the
cupcakes.
6. Enjoy for up to 5 days in the fridge or 3 months in the freezer!
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