Cookies Cream Cupcakes
Indulge in the ultimate dessert experience with these decadent Cookies Cream Cupcakes, a perfect treat for cookie lovers! Featuring a moist, chocolate-infused cupcake base swirled with crushed chocolate sandwich cookies, this recipe offers an irresistible combination of rich flavor and soft, tender texture. Topped with a luscious, cookie-studded buttercream frosting and a finishing touch of cookie garnish, these cupcakes deliver a gourmet bakery feel right from your own kitchen. With a quick prep time of 20 minutes and easy-to-follow instructions, this recipe is ideal for beginners and seasoned bakers alike. Perfect for parties, birthdays, or any sweet craving, these crowd-pleasers will quickly become a favorite. Try making these Cookies Cream Cupcakes today and savor the blissful harmony of chocolate and cream in every bite!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1.25 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 large Egg
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1 teaspoons Vanilla extract
- 0.5 cup Boiling water
- 1 cups Chocolate sandwich cookies (crushed)
- 0.75 cup Unsalted butter (softened)
- 2.5 cups Powdered sugar
- 2 tablespoons Heavy cream
- 6 whole Additional chocolate sandwich cookies (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Slowly pour in the boiling water, mixing until the batter is smooth and thin. Be careful not to overmix.
Gently fold in the crushed chocolate sandwich cookies, ensuring even distribution.
Fill each cupcake liner two-thirds full with the batter.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, prepare the frosting by beating the softened butter in a large bowl until creamy and fluffy, about 2–3 minutes.
Gradually add the powdered sugar and beat on low speed until combined.
Add the heavy cream and beat on high speed for 2–3 minutes until the frosting is light and fluffy.
Crush additional chocolate sandwich cookies finely and gently fold them into the frosting.
Using a piping bag or a spatula, frost the cooled cupcakes as desired.
Top each cupcake with a piece of chocolate sandwich cookie for garnish.
Serve and enjoy your Cookies Cream Cupcakes!
Nutrition Facts
Calories |
6129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.2 g | 375% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 890.9 g | 324% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 630.3 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 391 mg | 30% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
