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Cookies and Cream Cupcakes

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1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoons salt
1/3 cup margarine, at room temperature
3/4 cup sugar
1 egg
1 tablespoon grated orange rind
1 teaspoon vanilla
5 chocolate sandwich cookies, coarsely broken up


Place oven rack in lower third of oven. Heat oven to 375 degrees. Mist cupcake pan cups with cooking spray or insert paper liners. Mix flour, baking powder, and salt on waxed paper.

Beat margarine and sugar in bowl until creamy. Add egg; beat well. Alternately beat in milk with flour mixture, beginning and ending with flour, until smooth. Beat in rind and vanilla. Stir in cookie pieces.

Spoon batter into prepared cups, filling each about 2/3 full.

Bake in oven 14 minutes or until a wooden pick inserted in centers comes out clean and tops spring back when lightly touched. Cool in pan on rack 5 minutes. Gently loosen cupcakes from pan; remove to rack to cool.


1/2 cup heavy cream
1/4 cup presweetened chocolate drink mix.
Broken chocolate cookies for garnish


Beat together cream and drink mix in small bowl until soft peaks form. Spread over top of cupcakes. Garnish with broken cookies.

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