If you’re a fan of the classic cookies and cream flavor, then these Cookies and Cream Cupcakes will be your new favorite treat! With a rich chocolate base, chunks of Oreo cookies, and a creamy frosting that’s loaded with even more cookie crumbles, these cupcakes are perfect for any occasion. Whether you’re baking for a party or just indulging your sweet tooth, this recipe is a must-try. Let’s get started on these delightful and decadent cupcakes!
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup boiling water
- 12 Oreo cookies, chopped into small pieces
For the Cookies and Cream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 8 Oreo cookies, finely crushed
- Mini Oreos or Oreo halves (for garnish)
Instructions:
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the vegetable oil, milk, vanilla extract, and egg to the dry ingredients and mix until well combined. Slowly add the boiling water to the mixture, stirring until the batter is smooth and well blended. Gently fold in the chopped Oreo cookies.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cookies and Cream Frosting: In a large mixing bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream and vanilla extract, and continue beating until the frosting is smooth and creamy. Gently fold in the crushed Oreo cookies.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the cookies and cream frosting onto each cupcake. Garnish with mini Oreos or Oreo halves for an extra touch of fun.
- Serve and Enjoy: These cupcakes are best enjoyed at room temperature. Serve them at your next gathering or as a special treat for yourself!
Notes:
- Make sure your butter is fully softened before making the frosting to ensure a smooth, creamy texture.
- The crushed Oreos in the frosting can be adjusted to your preference for a more or less intense cookies and cream flavor.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
FAQs:
- Can I use a different type of cookie?
- Absolutely! While Oreos are the classic choice, you can experiment with other chocolate sandwich cookies for different flavors.
- How do I prevent the Oreo pieces in the batter from sinking?
- Toss the chopped Oreo pieces in a little flour before folding them into the batter. This helps them stay suspended in the cupcakes.
- Can I freeze these cupcakes?
- Yes, you can freeze the unfrosted cupcakes. Once completely cooled, wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting and serving.
Text Me if You Have Any Problems
If you have any questions or need assistance while making these Cookies and Cream Cupcakes, don’t hesitate to reach out! I’m here to help you create the perfect batch of cupcakes.
For more delicious cupcake recipes, check out our other sweet treats. You might also enjoy this external article on creative Oreo desserts!