If you have a sweet tooth and a love for all things chocolatey and creamy, this Cookies and Cream Cupcakes Recipe will quickly become your new favorite indulgence. Imagine a tender, moist cupcake studded with crunchy chocolate sandwich cookie bits, topped with a fluffy whipped cream frosting that’s lightly sweetened and perfectly balances every bite. These cupcakes are not only irresistibly delicious but also wonderfully simple to make, making them the perfect treat for celebrations, gatherings, or whenever you need a little moment of pure joy.
Ingredients You’ll Need
For this Cookies and Cream Cupcakes Recipe, you’ll need a few staple ingredients that work together to create an incredible texture and flavor. Each one plays a crucial role in bringing this delightful dessert to life.
- 1 ½ cups all-purpose flour: Provides the soft, tender structure for the cupcakes.
- 1 cup granulated sugar: Adds sweetness and helps with the cupcake’s light crumb.
- ½ cup unsalted butter (room temperature): Ensures richness and moisture, creating that melt-in-your-mouth effect.
- 2 large eggs: Bind the ingredients together and contribute to the cake’s rise.
- ½ cup whole milk: Adds moisture and helps tenderize the crumb.
- 1 teaspoon baking powder: Gives the cupcakes their fluffy lift.
- 1 cup crushed chocolate sandwich cookies: The star ingredient adds delightful crunch and signature cookies and cream flavor.
- 1 cup heavy whipping cream: For the light and airy whipped cream frosting.
- ½ cup powdered sugar: Sweetens the frosting without any graininess.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Prep the Oven and Cupcake Pan
Begin by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. This step ensures your cupcakes bake evenly and release effortlessly from the pan once they’re ready.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and sugar. This sifting process is essential for a smooth batter and helps distribute the leavening agent evenly, resulting in light, fluffy cupcakes.
Step 3: Cream the Butter and Sugar
In a separate larger bowl, beat the unsalted butter with a hand mixer until it’s fluffy and pale. Gradually add in the sugar and continue beating until the mixture lightens in color and becomes creamy. This stage traps air, which contributes to the cupcake’s tender, airy texture.
Step 4: Add Eggs and Milk
Add the eggs one at a time to your butter-sugar mixture, making sure each is well combined before adding the next. Then blend in the whole milk for moisture, which keeps the cupcakes soft after baking.
Step 5: Combine Wet and Dry Ingredients, Fold in Cookies
Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which can toughen your cupcakes. Then carefully fold in the crushed chocolate sandwich cookies, distributing them evenly to ensure every cupcake has that delightful cookies and cream surprise.
Step 6: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The cupcake tops should spring back slightly when touched.
Step 7: Whip the Cream and Frost
Let the cupcakes cool completely before frosting. Using a mixer, whip together the heavy whipping cream and powdered sugar until soft peaks form. This light, fresh frosting makes the perfect topping to crown your cookies and cream cupcakes.
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
Top your frosted cupcakes with extra crushed cookies or a whole chocolate sandwich cookie for a visually appealing treat. A light dusting of cocoa powder or a drizzle of chocolate syrup also adds an elegant touch that boosts flavor and presentation.
Side Dishes
Serve these cupcakes alongside a cold glass of milk or a cappuccino to complement the rich yet light flavors. A fresh berry salad or a scoop of vanilla ice cream can add a fruity or creamy contrast, making your dessert spread even more delightful.
Creative Ways to Present
For a fun party presentation, consider arranging the cupcakes on a tiered stand and decorating the display with mini cookie jars or cookie-themed decor. You can also use clear cupcake wrappers to showcase the cookies mixed inside the batter, making the whole treat as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cookies and cream cupcakes in an airtight container at room temperature for up to two days. For best results, keep them in the refrigerator if your environment is warm to maintain freshness, especially because of the whipped cream topping.
Freezing
If you want to freeze these cupcakes, it’s best to do so before frosting them. Place the cooled cupcakes in an airtight container or freezer bag and freeze for up to two months. Thaw overnight in the refrigerator, then whip fresh cream for frosting when ready to serve.
Reheating
Since these cupcakes taste best fresh, if you need to warm them slightly, remove the frosting and microwave individual cupcakes for about 10 seconds. Then add fresh whipped cream or frosting to restore that perfect creamy finish.
FAQs
Can I use low-fat milk instead of whole milk?
While you can substitute low-fat milk, whole milk adds richness and helps keep the cupcakes moist, so for the best texture and flavor, whole milk is recommended.
Is it necessary to use crushed chocolate sandwich cookies, or can I use other types?
Crushed chocolate sandwich cookies are key to achieving the classic cookies and cream flavor, but feel free to experiment with similar cookies if you have dietary preferences or want to try different textures.
Can I make dairy-free or vegan versions of this recipe?
Absolutely! Swap out the butter for a plant-based alternative, use a nondairy milk like almond or oat milk, and substitute the heavy cream with coconut cream or a vegan whipped topping to make a delicious vegan cookies and cream cupcake.
What if I don’t have a hand mixer?
You can use a stand mixer or even a sturdy whisk and some elbow grease to cream the butter and sugar, but an electric mixer makes the process faster and yields fluffier results.
How do I know when the cupcakes are done baking?
The best test is to insert a toothpick in the center of a cupcake; if it comes out clean or with just a few moist crumbs, your cupcakes are perfectly baked and ready to come out of the oven.
Final Thoughts
This Cookies and Cream Cupcakes Recipe is truly a winner for anyone who adores the classic combination of creamy goodness and crunchy cookie bits, wrapped up in a soft, tender cake. Baking these cupcakes will fill your kitchen with irresistible aromas and bring smiles to any crowd lucky enough to taste them. I wholeheartedly encourage you to try making these delightful treats – once you do, they are sure to become a beloved dessert in your collection.
Print
Cookies and Cream Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delicious Cookies and Cream Cupcakes combine tender vanilla cupcakes studded with crushed chocolate sandwich cookies and topped with a light, fluffy whipped cream frosting sweetened with powdered sugar. Perfect for any celebration or a delightful treat that balances creamy sweetness with the crunch of cookies.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- ½ cup whole milk
- 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
Frosting
- 1 cup heavy whipping cream
- ½ cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and granulated sugar to ensure even distribution and a light texture.
- Cream Butter and Sugar: In a separate large bowl, cream the room temperature unsalted butter until fluffy. Gradually add the sugar and continue beating until the mixture lightens in color, indicating air incorporation.
- Add Eggs and Milk: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then blend in the whole milk to combine all wet ingredients smoothly.
- Combine Wet and Dry Ingredients: Carefully fold the sifted dry ingredients into the wet mixture to maintain the batter’s lightness. Gently fold in the crushed chocolate sandwich cookies to evenly distribute them without overmixing.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Remove cupcakes from the oven and allow them to cool completely on a wire rack. Meanwhile, whip the heavy cream with powdered sugar until stiff peaks form. Frost the cooled cupcakes generously with the whipped cream mixture for a creamy and sweet finish.
Notes
- Ensure butter is at room temperature for smooth creaming.
- Do not overmix the batter once the dry ingredients are added to keep cupcakes light and fluffy.
- Use a gentle folding technique when incorporating crushed cookies to avoid breaking them into too small pieces.
- Chill the whipped cream frosting briefly before frosting if the room temperature is warm to maintain stability.
- Store cupcakes in the refrigerator due to the whipped cream frosting and consume within 2 days for best freshness.
