PIONEER WOMAN COOKIES AND CREAM CUPS RECIPES

Steps:

• For the cupcakes: Preheat the oven to 350°. Line two 12-cup muffin pans with paper liners. Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder. Pour in the boiling water and stir to combine. Let boil for 15 seconds, then remove from the heat and set aside. In a medium bowl, stir together the flour, sugar and salt; set aside. In a small bowl, whisk together the eggs, buttermilk, vanilla and baking soda. Pour the cocoa mixture over the flour mixture and stir until halfway combined, then pour in the egg mixture and stir until the batter comes together. Fill the muffin cups two-thirds full (a scant 1/4 cup per cupcake) and bake until a toothpick inserted into the centers comes out clean, about 20 minutes. Remove from the oven and let cool in the pans for about 5 minutes, then remove to a rack and let cool completely before decorating. For the frosting: Beat the butter in a medium bowl with a mixer on medium speed until creamy. Reduce the speed to low and add the confectioners’ sugar in two batches, beating until combined. Add the vanilla, increase the speed to high and beat for a good 30 seconds, until it’s light and creamy. Add 3 tablespoons milk and beat until fluffy, 2 to 3 minutes. Beat in the last tablespoon of milk if it seems too stiff. Beat in the chopped cookies until very well blended. Transfer to a piping bag fitted with a medium star tip. Pipe the frosting onto the cupcakes and top each with a cookie piece.
  
  
  

Steps:

• For the dough: Heat the milk in a small saucepan over medium heat t0 between 110° and 115° on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes, until it’s foamy (this is how you know the yeast has activated). Whisk the eggs and melted butter into the milk. Combine 4 cups of flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Knead the dough on medium-low speed, until it is soft and smooth, 5-7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 1 hour, until the dough has doubled in volume. For the filling: Place the chocolate cookies into the bowl of a food processor and pulse until fine crumbs form; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cream cheese, and butter. Beat at medium speed until combined. Punch down the ball of dough and scrape out of the bowl onto a lightly floured surface. (If the dough feels very moist, sprinkle some of the extra 1/2 cup of flour over the dough to make it easier to handle). Roll the dough out into a rectangle, about 12 x 18 inches. Spread the cream cheese filling evenly over the dough leaving a 1/2" border along each edge. Sprinkle the cookie crumbs evenly over the filling. Starting with a long end, roll the dough tightly towards the other long end, creating a log. Pinch the seam together and place seam side down on a cutting board. With a sharp knife, make 12 even slices crosswise.  Place the rolls pinwheel side up in a 9 x 13-inch baking pan sprayed with nonstick spray, evenly spaced. Cover the pan with plastic wrap and let it rest in a warm spot for 30 minutes. Preheat the oven to 350°. Remove the plastic wrap from the pan. Bake for 25 to 30 minutes, rotating the pan halfway through, until golden brown. Remove from the oven and allow the rolls to cool 5 minutes before icing them. For the topping: Combine the powdered sugar and salt in a large bowl. Whisk in the butter, vanilla, and milk until combined and smooth. Crush the chocolate sandwich cookies.  Spoon the icing over the warm rolls. Sprinkle the crushed cookies over the icing.