Thin Mint Cup Cakes

★★★★

Quick Info:
Yield: 18 cup cakes
Attribution: Gina Krull

Cookie Type: Thin Mints

Description: Gina Krull, local baker of Stoughton, created this delicious cupcake recipe! This is perfect for parties, birthday treats at school, or even just for a good cupcake.

Ingredients:
Cup Cakes
1 package Chocolate Cake Mix
1 box Thin Mints, coarsely chopped
1 tub Chocolate Icing
Peppermint Extract
Icing
1 tub Chocolate Pudding
2-3 tsp Peppermint Extract

Directions:
Cup Cakes:
Preheat oven 340℉.
Prepare cake mix according to package. Coarsely chop ½ to ⅔ box Thin Mints.
Stir into cake batter.
Spoon into 18 cup cakes.
Bake 340℉ for 15-17 minutes. Cool.

Icing:
Stir by hand. Put icing into ziplock bag with a very small corner cut off. Decorate top of cupcakes with icing.
Sprinkle some extra cookie crumbs on top.

Contains: Wheat, soy, milk, cocoa

Shortbread Cheesecake Cupcakes

★★★★

Quick Info:
Difficulty: Medium
Yield: 9 cup cakes
Cookie Type: Shortbread
Attribution: Gina Krull, local baker

Ingredients:
Crust
1 sleeve Shortbread Cookies, chopped fine
1 Tbsp Sugar
3-4 Tbsp Melted Margarine
Cup Cakes
1 package No-Bake Cheesecake
Variations
1 Tbsp Caramel Ice Cream Topping
Pecan Pieces
1 Tbsp Hot Fudge Ice Cream Topping

Directions:
Crust:
Mix cookies, sugar, and margarine well for crust.

Line 9 cupcakes with papers.
Put 1 spoonful of crust mixture on bottom of cupcake.
Press down with small cup.

Cup Cakes:
Mix 1 package of No-Bake Cheesecake according to package directions.
Scoop equal amounts into each cupcake.

Variations:
Put 1 Tbsp Caramel Ice Cream Topping in bottom, top with pecan pieces
OR put 1 Tbsp Hot Fudge Topping in bottom

Contains: Wheat, soy, milk, flour


May Contain: Peanuts

Variation Contains: Pecans

Deliteful Cup Cakes

★★★★

Description: The Koffee Kup has been one of Stoughton's favorite café and bakery for as long as I can remember! Famous for their coffee cakes, apple torts?, and pies, the Koffee Kup owners Trish and Kendall Gulseth designed this truly deliteful dessert!

Quick Info:
Attribution: The Koffee Kup

Difficulty: Easy
Cookies: Caramel deLites

Ingredients:
1 ½ cups Sugar
½ cup Soft Margarine Or Butter
2 Eggs1 ½ tsp Vanilla
2 ¾ cups All Purpose Flour
2 ½ tsp Baking Powder
1 tsp Salt
1 ¼ cups Milk
1 box Caramel Delite Cookies
White Frosting, (optional)
Coconut, (optional)

Directions:

Mix sugar, margarine, eggs and vanilla until fluffy. Beat on high for 5 minutes.
Combine Flour, baking powder and salt.
Slowly add Flour mixture and milk to Sugar mixture
Mix on low speed
Pour into cup

cake cups the place a cookie on top
Bake in oven 30 min or until done
Add Frosting when cooled if desired because they taste delightful either way!

Contains: Wheat, soy, milk, coconut, eggs, flour, cocoa


May Contain: Peanuts

Caramel deLite and Peanut Butter Patty Cup Cakes

★★★★

Quick Info:Difficulty: Easy
Attribution: Gina Krull

Cookie Type(s): Caramel deLites, Peanut Butter Patties

Ingredients:
Cup Cakes:
1 package White Cake Mix
1 box Peanut Butter Patties, crushed
1 box Caramel Delites, crushed
Peanut Butter
Icing:
½ tub White Icing
3 Tbsp Caramel Ice Cream Topping

Directions:
Cup Cakes:
Preheat oven 340℉.
Prepare cake mix according to package. Divide in half.
Mix 1 cup coarsely chopped Peanut Butter Patties into one half cup cake mix.
Mix Caramel deLites cookies into other half of cake mix.
Sprinkle a few cookie crumbs on top, also.
Bake 340℉ for 15-17 minutes. Cool

Peanut Butter Icing:
Mix well by hand.
Put into ziplock bag, which very small corner cut to allow you to decorate cupcake with icing.
Drizzle caramel ice cream topping on, if desired

Contains: Wheat, soy, milk, coconut, flour, peanuts, cocoa