Cookies and Cream Cupcakes
These cupcakes are great whether you’re baking for a birthday, a casual get-together, or just because you want a sweet treat to brighten your day.
Equipment
- Mixing Bowls
- Electric mixer (handheld or stand)
- Measuring cups and spoons
- Spatula
- Muffin Tin
- Cooling Rack
- Food processor or ziplock bag and rolling pin
- Piping bag and tip (optional)
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 10-12 chocolate sandwich cookies like Oreos, roughly chopped
For the Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 3-4 tbsp heavy cream or milk
- 8-10 chocolate sandwich cookies crushed
Instructions
Step 1: Prepare Your Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners or lightly grease each cup.
- Set aside while you prepare the batter.
Step 2: Mix Dry Ingredients
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- Stir gently to combine evenly.
- Pro Tip: Sifting helps prevent lumps and ensures a lighter cupcake texture.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed.
- Beat until the mixture is light, fluffy, and pale in color (about 3-4 minutes).
- Pro Tip: Scrape down the sides of the bowl occasionally to ensure everything blends well.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition to fully incorporate.
- Mix in the vanilla extract.
- The batter may look slightly curdled at this point — that’s okay!
Step 5: Combine Wet and Dry Ingredients
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk (start and end with the dry ingredients).
- Mix just until combined each time — avoid overmixing to keep cupcakes tender.
- Pro Tip: Overmixing develops gluten, which can make cupcakes dense.
Step 6: Fold in Cookie Pieces
- Using a spatula, gently fold the chopped chocolate sandwich cookies into the batter.
- Be careful not to over-stir; you want to keep the cookie chunks intact.
Step 7: Fill the Cupcake Liners
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- This gives them room to rise without overflowing.
Step 8: Bake
- Place the muffin tin in the preheated oven and bake for 18-22 minutes.
- Check doneness by inserting a toothpick into the center of a cupcake — it should come out clean or with a few moist crumbs.
- Avoid overbaking to keep cupcakes moist.
Step 9: Cool Completely
- Remove cupcakes from the oven and let them cool in the tin for 5 minutes.
- Transfer them to a wire cooling rack to cool completely before frosting.
- Frosting warm cupcakes can cause it to melt and slide off.
Step 10: Prepare the Frosting
- In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
- Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
- Stir in vanilla extract and 3 tablespoons of heavy cream or milk.
- Beat on high speed for 3-4 minutes until light and fluffy.
- If frosting is too thick, add a bit more cream; if too thin, add more powdered sugar.
Step 11: Fold in Crushed Cookies
- Gently fold the crushed sandwich cookies into the frosting with a spatula, leaving some chunks for texture.
- Avoid overmixing to keep the frosting fluffy.
Step 12: Frost the Cupcakes
- Using a piping bag or a knife, frost the cooled cupcakes generously with the cookies and cream frosting.
- For extra flair, sprinkle additional cookie crumbs or place a mini cookie on top.
Step 13: Serve and Enjoy!
- Serve the cupcakes fresh or store them in an airtight container at room temperature for up to 2 days.
- Refrigerate if you want to keep them longer but bring to room temperature before serving for best taste.
Notes
Nutritional Value (Per 1 cupcake)
- Calories: 350–400 kcal
- Fat: 20g
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 3g
- Fiber: 1g