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If you’ve been on the hunt for a dessert that tastes like a dream come true, I’ve got just the thing for you: the Cookies and Cream Cupcakes Recipe. These cupcakes boast a perfectly tender crumb, loaded with crunchy chocolate sandwich cookies baked right in, and topped with luscious whipped cream frosting that melts in your mouth. Every bite delivers that classic cookies and cream flavor we all adore, wrapped up in a petite, delightful package. Whether you’re treating yourself or impressing friends, this recipe is a total crowd-pleaser and surprisingly simple to pull off!
Ingredients You’ll Need
Getting the ingredients together for this Cookies and Cream Cupcakes Recipe is so straightforward, yet every item is crucial to capturing that perfect balance of texture, flavor, and color. These pantry staples and a few special touches come together effortlessly for a cupcake that feels both familiar and extraordinary.
- 1 ½ cups all-purpose flour: The base that gives your cupcakes structure and a tender crumb.
- 1 cup granulated sugar: Sweetness that balances perfectly with the rich cookie bits.
- ½ cup unsalted butter (room temperature): Adds moisture and a silky texture to the batter.
- 2 large eggs: Helps bind everything together with richness and stability.
- ½ cup whole milk: Keeps the cupcakes moist and tender, while blending flavors smoothly.
- 1 teaspoon baking powder: The magical leavening agent giving your cupcakes a light, fluffy rise.
- 1 cup crushed chocolate sandwich cookies (like Oreos): The star ingredient that sneaks in every bit of that beloved cookies and cream crunch.
- 1 cup heavy whipping cream: For the dreamy whipped frosting that’s light, fluffy, and utterly delicious.
- ½ cup powdered sugar: Sweetens the frosting delicately without overpowering the cookie flavor.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining a cupcake pan with liners. This sets the stage for perfectly baked cupcakes that don’t stick and come out with ease.
Step 2: Combine Dry Ingredients
In a bowl, sift together the flour, baking powder, and sugar. This mixture not only ensures even distribution of the baking powder but also keeps your cupcakes light and airy by breaking up any clumps.
Step 3: Cream the Butter and Sugar
In another bowl, beat the unsalted butter until it’s fluffy and light in texture. Gradually add the sugar and continue whipping until the mixture lightens in color, signaling it’s perfectly aerated for a soft cupcake.
Step 4: Add Eggs and Milk
One by one, incorporate the eggs, blending thoroughly after each addition. Then add the whole milk to the batter, which helps keep your cupcakes tender and moist through the baking process.
Step 5: Combine Wet and Dry Ingredients, Fold in Cookies
Gently mix the wet and dry ingredients together to avoid overworking the batter. Once combined, carefully fold in the crushed chocolate sandwich cookies to make sure every bite has that signature cookies and cream crunch.
Step 6: Fill and Bake
Fill each cupcake liner about two-thirds full with batter. This ensures ample rise without spilling over. Bake for about 18-20 minutes until the tops are golden and a toothpick inserted comes out clean.
Step 7: Cool and Frost
Allow the cupcakes to cool completely before frosting. Whip the heavy cream with powdered sugar until soft peaks form, then generously frost each cupcake to crown your masterpiece with airy sweetness.
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
Sprinkle a few extra crushed chocolate sandwich cookies on top of the frosting for an added crunch and beautiful presentation. You can even place a half cookie on each cupcake as a charming edible decoration.
Side Dishes
These cupcakes pair wonderfully with a scoop of vanilla ice cream or a fresh fruit salad to create a contrasting freshness that complements the rich cookies and cream flavor beautifully.
Creative Ways to Present
Serve these cupcakes in a rustic wooden tray with a dusting of cocoa powder or alongside a glass of cold milk for the ultimate nostalgic treat. For parties, arrange them on a tiered dessert stand to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep both the cake and whipped cream frosting fresh for up to three days. Bringing them back to room temperature before serving enhances their flavor and texture.
Freezing
These cupcakes freeze well if you omit the frosting before freezing. Simply freeze the cupcakes on a baking sheet, then transfer to a freezer bag. When ready to enjoy, thaw overnight in the fridge and add freshly whipped cream just before serving.
Reheating
If you prefer your cupcakes a bit warm, remove any frosting first and gently warm the cupcake in the microwave for about 10 seconds. Then reapply the frosting or enjoy as is for a cozy treat.
FAQs
Can I use low-fat milk instead of whole milk in this Cookies and Cream Cupcakes Recipe?
Yes, you can substitute low-fat milk, but keep in mind that whole milk adds extra richness and helps make the cupcakes tender. The texture may be slightly less moist with lower-fat options.
Is it necessary to use heavy whipping cream for the frosting?
Heavy whipping cream is ideal because it whips well and holds its shape, creating that perfect fluffy frosting. Using lighter creams may result in a thinner, less stable frosting.
Can I make these cupcakes vegan or dairy-free?
With a few substitutions like dairy-free milk, vegan butter, and whipped coconut cream, you can adapt this Cookies and Cream Cupcakes Recipe to be vegan-friendly, though the texture and flavor will vary slightly.
Why do the cupcakes need to cool completely before frosting?
If the cupcakes are still warm, the whipped cream frosting can melt and lose its fluffy texture. Letting them cool completely ensures the frosting stays stable and beautiful on top.
How crush the chocolate sandwich cookies without making them too powdery?
Place the cookies in a sealed plastic bag and gently tap with a rolling pin or use your hands to break them into coarse crumbs. Avoid over-crushing to maintain a nice crunch and texture in your cupcakes.
Final Thoughts
This Cookies and Cream Cupcakes Recipe is an absolute delight that brings a favorite classic flavor into a fun, handheld dessert. Each step is easy, the ingredients simple, and the result utterly scrumptious. I encourage you to dive in and bake these cupcakes—your taste buds will thank you, and anyone you share them with will be smitten. Happy baking and even happier eating!
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Print
Cookies and Cream Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Delicious Cookies and Cream Cupcakes are moist, fluffy treats bursting with the classic flavor of chocolate sandwich cookies. Perfectly balanced with a creamy whipped topping, these cupcakes are ideal for parties, celebrations, or a sweet everyday indulgence.
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon baking powder
- 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 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, beat the room temperature unsalted butter until fluffy. Gradually add the granulated sugar and continue to beat until the mixture lightens in color, indicating aeration.
- Add Eggs and Milk: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition, then blend in the whole milk to create a smooth batter.
- Combine Wet and Dry Ingredients: Carefully fold the dry ingredients into the wet mixture to avoid overmixing, then gently fold in the crushed chocolate sandwich cookies to distribute evenly.
- Fill and Bake: Spoon the batter into cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack. Meanwhile, whip the heavy cream with powdered sugar until stiff peaks form, then frost the cooled cupcakes generously before serving.
Notes
- Ensure butter is at room temperature for easier creaming and a lighter cupcake texture.
- Do not overmix the batter once the dry ingredients are added to maintain cupcake tenderness.
- For a stronger cookies and cream flavor, add extra crushed cookies into the whipped cream frosting.
- If you don’t have heavy cream, chilled whipping cream can be used as a substitute for the frosting.
- Cupcakes can be stored covered at room temperature for up to 2 days or refrigerated for up to a week.
