Cookies and Cream Cupcakes Recipe
Cookies and Cream Cupcakes combine the irresistible flavor of chocolate and cream, topped with crunchy bits of cookies for added texture. These cupcakes are a delightful treat for anyone who loves the classic cookies and cream combination. With a rich, soft chocolate cupcake base and a creamy frosting filled with crushed cookies, these cupcakes are sure to be a hit for birthdays, celebrations, or any time you’re craving a sweet indulgence.
These cookies and cream cupcakes have a decadent chocolate base that’s perfectly paired with a creamy, fluffy frosting that’s studded with crushed Oreos. Each bite is a perfect balance of rich chocolate, creamy frosting, and a satisfying crunch from the cookies. Whether you’re a fan of chocolate or cookies and cream, these cupcakes are the ultimate dessert to satisfy your sweet tooth!
Tools to Use
- Cupcake liners
- Muffin tin
- Mixing bowls
- Electric mixer (or whisk)
- Piping bag (optional)
- Cookie crusher or rolling pin (to crush the cookies)
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 6 Oreos, crushed (for the batter)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream or milk
- 6 Oreos, crushed (for the frosting)
For Topping:
- 6 Oreos, halved or crushed (for garnish)
Instructions
1. Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour in the boiling water and mix until the batter is smooth and well combined (it will be thin).
- Gently fold in 6 crushed Oreos.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract and heavy cream (or milk) until the frosting reaches your desired consistency.
- Fold in 6 crushed Oreos.
3. Assemble the Cupcakes:
- Once the cupcakes have cooled, pipe or spread a generous amount of cookies and cream frosting on top of each cupcake.
- Garnish with additional Oreo halves or crushed cookies on top of the frosting.
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Cookies and Cream Cupcakes Recipe
Equipment
- Cupcake liners
- Muffin tin
- Mixing bowls
- Electric mixer or whisk
- Piping bag (optional)
- Cookie crusher or rolling pin (to crush the cookies)
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 6 Oreos crushed (for the batter)
- For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream or milk
- 6 Oreos crushed (for the frosting)
- For Topping:
- 6 Oreos halved or crushed (for garnish)
Instructions
- Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour in the boiling water and mix until the batter is smooth and well combined (it will be thin).
- Gently fold in 6 crushed Oreos.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract and heavy cream (or milk) until the frosting reaches your desired consistency.
- Fold in 6 crushed Oreos.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, pipe or spread a generous amount of cookies and cream frosting on top of each cupcake.
- Garnish with additional Oreo halves or crushed cookies on top of the frosting.
Tips for Cooking
- Crushing Oreos: For an even consistency, you can place the Oreos in a zip-top bag and crush them with a rolling pin, or pulse them in a food processor.
- Frosting Texture: If your frosting is too thick, add more heavy cream, one tablespoon at a time, until it reaches the desired consistency.
- Flavor Boost: Add a pinch of salt to the frosting if you like a slightly salted caramel flavor to balance the sweetness.
Why You Should Try This Recipe
These cookies and cream cupcakes are the perfect treat for anyone who loves the classic cookies and cream combo. They are packed with rich chocolate flavor, topped with creamy frosting, and sprinkled with crunchy bits of Oreos. The combination of flavors and textures makes each bite irresistible, and they’re perfect for all ages. Whether you’re hosting a party, bringing a treat to a potluck, or just craving something sweet, these cupcakes will never disappoint.
These cookies and cream cupcakes are a must-try for anyone who loves the combination of chocolate and cream. With a soft and moist chocolate cupcake base, creamy Oreo-filled frosting, and a crunchy Oreo topping, these cupcakes are perfect for any occasion. They’re easy to make, fun to eat, and a guaranteed crowd-pleaser. Enjoy!
