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
Scale
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.
