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
Scale
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.
