Description
Delicious Cookies and Cream Cupcakes combine rich chocolate cupcake batter with crunchy chocolate sandwich cookies, topped with a creamy, fluffy cookies and cream frosting. These cupcakes are perfect for kids’ parties or any dessert craving, blending classic chocolate flavors with the fun texture of cookie pieces.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 10 chocolate sandwich cookies, crushed
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 8 chocolate sandwich cookies, finely crushed
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined to create the dry mixture.
- Combine Wet Ingredients: In a separate large bowl, whisk together granulated sugar and vegetable oil until well combined. Add in the eggs and vanilla extract, whisking until the mixture is smooth and homogenous.
- Combine Dry and Wet Mixtures: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently to avoid overmixing the batter.
- Add Crushed Cookies: Gently fold the crushed chocolate sandwich cookies into the cupcake batter to evenly distribute cookie pieces.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. This indicates they are fully baked.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the muffin tin before frosting.
- Prepare Frosting: Beat the softened unsalted butter until fluffy. Gradually add powdered sugar and continue to beat. Mix in vanilla extract and heavy cream or milk until the frosting is smooth and spreadable.
- Add Cookie Crumbs to Frosting: Fold in the finely crushed chocolate sandwich cookies to incorporate the cookies and cream texture in the frosting.
- Frost Cupcakes: Pipe or spread the prepared frosting onto the cooled cupcakes evenly. Optionally, garnish with mini cookies or extra cookie crumbs for decoration.
Notes
- Use room temperature ingredients for a smooth batter and the fluffiest frosting.
- You can use store-bought chocolate sandwich cookies or your favorite brand for the cupcakes and frosting.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- To make mini cupcake versions, adjust baking time accordingly.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
