What is it about those beautiful little chocolate cookies that we just love so much? They are amazing. I've had them plain, dunked in milk, dunked in milk with a fork (thank you Flub of Cork!), in a chocolate chip cookie, in ice cream, in dirt cake, etc. I had never seen or heard of putting them in a cupcake. Genius!
The Original Pin:
Stacie found this pin and decided this was a must try. Her husband ran and got the supplies for her and she set off on her culinary adventure.
What Went Wrong?
- Stacie tells us that everything seemed to go just right, until while mixing these scrumptious cakes up she realized that she only had 1 TBS of vanilla instead of the 2 TBS + 2 tsp the recipe called for, so that's just what she used.
- She has a set of USA pans "which say you don't need muffin cups or cooking spray," as Stacie explained to us (which I needed...I hadn't heard of USA pans yet).
- The cupcakes ended up taking about 25 minutes to bake rather than the 18-20 the recipe said.
In addition to sticking to the pan and falling apart some, Stacie says that these cupcakes "weren't tasty until day 2. Maybe I needed the 2 tbs vanilla extract." That, I am guessing, would be a big factor to help give these the Cookies and Cream taste. I'll have to try this out and see, because it sounds delicious!