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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.

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.