Cookies 'n' Cream Cupcakes

From: Betty Crocker

Ingredients:
Cupcakes:
1 box Devil's Food cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling:
3/4 cup whipped fluffy white frosting
1/2 cup marshmallow creme

Frosting and garnish:
1 container whipped fluffy white frosting
10 cream-filled chocolate sandwich cookies, coarsely broken

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.

By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).

In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.

Frost cupcakes. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.  

  
Verdict:
Thumbs up! Oh, what yummy goodness! I actually made these for a party, thinking my family wouldn't eat them, and apparently I was quite mistaken. My hubby devoured one in seconds right after I made them. Oh well! I found a small jar of marshmallow creme at Walmart for $1.00, so if you're not sure where to get it from - go there. You won't even use the whole jar. Also, I skipped the "filling in the bag" part. I hate doing that - all the filling/icing always sticks to the bag and I have to make more in the end. Instead, I got a vegetable peeler and stuffed the icing in the middle. Do whatever works for you. Such a simple recipe, and obviously a hit with everyone. Will be making these again in the future!