Get ready to delight your taste buds with this irresistible Cookies and Cream Cupcakes Recipe that combines the rich, chocolaty goodness of cocoa with the crunchy, creamy magic of chocolate sandwich cookies. These cupcakes are perfect for any occasion, bringing a soft, moist crumb kissed with subtle cocoa flavor, all crowned with a luscious cookies and cream frosting that’s simply to die for. Whether you’re sharing with friends or treating yourself, these cupcakes are guaranteed to bring smiles and satisfy cookie cravings all at once!
Ingredients You’ll Need
To whip up these fabulous Cookies and Cream Cupcakes, you’ll want to gather simple yet essential ingredients that work together harmoniously to create the perfect balance of flavor, texture, and color. Each one plays a vital role in making these cupcakes truly outstanding.
- 1 ½ cups all-purpose flour: The foundation for your cupcake’s tender crumb and structure.
- ½ cup unsweetened cocoa powder: Adds deep chocolate richness without extra sweetness.
- 1 teaspoon baking soda: Ensures your cupcakes rise beautifully and stay fluffy.
- ½ teaspoon salt: Enhances the chocolate flavor and balances sweetness.
- 1 cup granulated sugar: Sweetens the batter while keeping texture light.
- ½ cup brown sugar: Adds moistness and a subtle caramel note.
- ½ cup vegetable oil: Keeps the cupcakes super moist and tender.
- 2 large eggs: Binds ingredients and contributes to richness.
- 1 teaspoon vanilla extract: A flavor enhancer that rounds out the sweetness.
- ¾ cup buttermilk: Adds tang and tenderizes the crumb for softness.
- ½ cup hot water: Helps to bloom the cocoa powder, intensifying the chocolate flavor.
- 12 chocolate sandwich cookies, crushed: The star ingredient, providing delightful cookie crunch in the batter.
- For the Frosting:
- 1 cup unsalted butter, softened: Creates a creamy, luscious base for frosting.
- 3 cups powdered sugar: Adds sweetness and structure to the frosting.
- 2 tablespoons heavy cream: Makes the frosting silky and spreadable.
- 1 teaspoon vanilla extract: Brings out subtle aromatic notes in the frosting.
- 8 chocolate sandwich cookies, finely crushed: Mixed into frosting for that iconic cookies and cream taste.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Prepping the Batter
Begin by preheating your oven to 350°F and lining a 12-cup muffin pan with cupcake liners. Combining the dry ingredients first — flour, cocoa powder, baking soda, and salt — in a large bowl ensures that the flavors are evenly distributed and your cupcakes rise evenly.
Step 2: Mixing the Wet Ingredients
In a separate bowl, whisk together granulated sugar, brown sugar, and vegetable oil until you have a well-combined mixture. Add the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract for that irresistible aroma.
Step 3: Combining Wet and Dry
Alternate adding the dry ingredients and buttermilk to the wet mixture. Be gentle and mix just until everything is combined; overmixing can toughen the texture. Then, slowly stir in the hot water, which helps activate the cocoa’s flavors and ensures a smooth batter.
Step 4: Folding in the Cookies
Fold the crushed chocolate sandwich cookies into the batter. These cookie bits provide a wonderful contrast in texture and surprise bites of crunch throughout each cupcake.
Step 5: Baking
Divide the batter evenly into your cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Step 6: Preparing the Frosting
Beat the softened butter until it’s creamy and light. Gradually add powdered sugar, continuing to beat until smooth. Stir in the heavy cream and vanilla extract for richness and flavor, then gently fold in the finely crushed cookies to create that classic cookies and cream frosting everyone loves.
Step 7: Frosting the Cupcakes
Once your cupcakes are cool, frost them using a piping bag for a pretty swirl or a spatula for a rustic finish. Garnish with extra cookie crumbles or a small whole cookie on top to make these cupcakes truly irresistible.
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
Sprinkle extra crushed cookies on the frosting or add a mini chocolate sandwich cookie on top of each cupcake for a beautiful presentation that screams cookies and cream indulgence. You can even drizzle a little melted chocolate to amp up the decadence.
Side Dishes
Pair these cupcakes with a tall glass of cold milk to balance the sweetness, or serve alongside some fresh berries for a touch of brightness and color contrast. A hot cup of coffee or mocha latte also complements the rich chocolate and creamy flavors beautifully.
Creative Ways to Present
For parties or special occasions, arrange the cupcakes on a tiered stand with alternating layers of whole cookies and whipped cream dollops. You can also create cupcake pops by placing a lollipop stick in each and dipping them halfway in chocolate for a fun twist on presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days to keep them soft and fresh. If you want to extend their shelf life, refrigerate them for up to 5 days; just bring them back to room temperature before serving.
Freezing
You can freeze these cupcakes to enjoy later by wrapping them individually in plastic wrap and placing them in a freezer-safe container or bag. Frozen cupcakes last up to 3 months and thaw beautifully at room temperature when you’re ready to indulge.
Reheating
If you’d like to refresh your cupcakes after storing, allow them to come to room temperature, then warm them gently in a microwave for about 10 seconds. Avoid overheating as that can dry them out or melt the frosting.
FAQs
Can I use a different type of cookie besides chocolate sandwich cookies?
Absolutely! While chocolate sandwich cookies deliver the classic cookies and cream flavor, you can experiment with other crisp cookies like vanilla wafers or even mint chocolate cookies for a fun twist.
Is it okay to substitute butter for vegetable oil in the batter?
Yes, you can substitute melted butter for vegetable oil, but keep in mind that oil usually makes cupcakes moister. Butter will add a richer flavor but might slightly change the texture.
How do I avoid the cupcakes being too dense?
Make sure not to overmix the batter once you combine the wet and dry ingredients. Gently folding ingredients just until incorporated helps keep your cupcakes light and fluffy.
Can I make the frosting without heavy cream?
You can substitute heavy cream with whole milk or even sour cream, but the frosting might be a touch less creamy and thick. Adjust sweetness or powdered sugar if needed to get the right consistency.
Is it necessary to crush the cookies finely for the frosting?
Finely crushed cookies mix into the frosting smoothly, providing that classic creamy texture with cookie flecks. Larger chunks might make spreading or piping more difficult, but it’s your cupcakes—feel free to adapt!
Final Thoughts
There’s something truly comforting about biting into a cupcake that’s bursting with the nostalgic flavors of cookies and cream. This Cookies and Cream Cupcakes Recipe brings that joyous combination to life with ease and flair, giving you a dessert that’s as fun to make as it is to eat. So grab those cookies, get your mixing bowls ready, and treat yourself and your loved ones to a batch of these divine cupcakes—you won’t regret it!
Print
Cookies and Cream Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich Cookies and Cream Cupcakes featuring a moist chocolate batter studded with crushed chocolate sandwich cookies, topped with a creamy, buttery frosting loaded with more cookie crumbles. Perfect for dessert lovers craving a classic cookies and cream flavor in cupcake form.
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup hot water
- 12 chocolate sandwich cookies (e.g., Oreos), crushed
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 8 chocolate sandwich cookies, finely crushed
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking the cupcakes.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening and flavor.
- Mix sugars and oil: In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil, mixing thoroughly until well blended.
- Add eggs and vanilla: Incorporate the eggs one at a time into the sugar and oil mixture, beating well after each addition; then stir in the vanilla extract for flavor.
- Alternate adding dry and wet ingredients: Gradually add the dry ingredient mixture and the buttermilk alternately to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Incorporate hot water: Slowly stir in the hot water to the batter until smooth; this helps achieve a moist cupcake texture.
- Fold in crushed cookies: Gently fold the 12 crushed chocolate sandwich cookies into the batter, distributing them evenly without deflating the batter.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners and bake in the preheated oven for 18–20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool cupcakes: Remove cupcakes from oven and allow them to cool completely on a wire rack before frosting to prevent melting the frosting.
- Prepare frosting: Beat the softened unsalted butter until creamy, then gradually add powdered sugar, beating until smooth.
- Add cream and vanilla: Beat in the heavy cream and vanilla extract until the frosting reaches a fluffy and spreadable consistency.
- Incorporate crushed cookies into frosting: Fold in the finely crushed chocolate sandwich cookies into the frosting for texture and flavor throughout.
- Frost cupcakes: Use a piping bag or spatula to frost the cooled cupcakes generously with the cookies and cream frosting.
- Garnish (optional): Top with additional cookie crumbles or a mini chocolate sandwich cookie for decorative appeal and extra crunch.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- For an extra decadent treat, consider filling the cupcakes with cookie cream or chocolate ganache before applying the frosting.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- Ensure cupcakes are completely cooled before frosting to prevent melting and sliding of the frosting.
