Description
These delicious Cookies and Cream Cupcakes combine moist vanilla-flavored cake with chunks of chocolate sandwich cookies, topped with a light and fluffy whipped cream frosting sweetened with powdered sugar. Perfect for parties or a sweet treat, these cupcakes bring the beloved cookies-and-cream flavor into a delightful individual dessert.
Ingredients
Scale
Cupcake Batter
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and granulated sugar to combine and aerate the mixture.
- Cream Butter and Sugar: In a separate large bowl, cream the unsalted butter until it becomes fluffy. Gradually add the sugar and continue beating until the mixture lightens in color and is well combined.
- Add Eggs and Milk: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Then, blend in the whole milk until the batter is smooth.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients into the wet ingredients and gently fold to combine, taking care not to overmix. Fold in the crushed chocolate sandwich cookies evenly throughout the batter.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack. In the meantime, whip the heavy cream with the powdered sugar until soft peaks form. Frost the cooled cupcakes generously with the whipped cream frosting.
Notes
- Room temperature butter helps achieve a lighter, fluffier cupcake batter.
- Make sure cupcakes are completely cool before frosting to prevent the whipped cream frosting from melting.
- For best results, crush the chocolate sandwich cookies to a coarse crumble to maintain some texture in the cupcakes.
- Store frosted cupcakes in the refrigerator due to the whipped cream topping; consume within 2 days for optimal freshness.
