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
Scale
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.
