From North of the Boulevard~
Do you ever find yourself needing a super quick, super easy sweet snack? Ok, so maybe need isn’t the right word, want is probably the word I’m looking for. These little mini cupcakes are just the thing. There is nothing about this “recipe” that is from scratch. This is for those times when you’re pressed for time and don’t want to expend a great deal of effort.
You could just open up a package of ready to eat cupcakes or mini muffins, but these are so easy to make and so good when fresh out of the oven and still warm that they beat any ready to eat snack by a mile.
I saw a recipe called Quick Cookie Cupcakes in a cupcake recipe book titled 100 Best Cupcake Recipes that Gloria has. I’ll admit I was skeptical about how good they would be. I was in a hurry to find out, so I made them the next day.
They were great. These are definitely on my short list of quick and easy treats.
To make these, you’ll need:
One package of place and bake cookies (I used chocolate chip)
One can of frosting
Mini muffin tin and mini liners
Preheat over to 350 degrees
Place liners in tin
Separate the cookies and roll each one in the palm of you hand until it forms a ball.
Place each ball into a liner.
Bake for 10 to 12 minutes.
Remove from pan and allow to cool slightly. Allow to cool completely if you plan on doing decorative frosting.
Spread frosting over each cupcake.
As you can see from the photos, I wasn’t going for a pretty cupcake look, just a quick and easy, tasty treat!
They are best when served warm to me, but kept in an airtight container, they are still very tasty a couple of days later.
I think they would make a great snack for little hands to hold as well. Kids could even help to make them they are so easy!
Am I the last person to know about these?