Cookies N Cream Cupcakes
Indulge your sweet tooth with these decadent Cookies N Cream Cupcakes, a perfect fusion of rich chocolate and classic cookies and cream. These cupcakes feature a moist chocolate base enhanced by a unique touch of crushed Oreos folded into the batter, creating a delightful crunch in every bite. Topped with a luscious Oreo buttercream frosting, made with whipped butter, powdered sugar, and finely crushed cookies, these treats are finished off with extra Oreo crumbles for irresistible texture and presentation. Ready in under 40 minutes and yielding 12 cupcakes, this recipe is ideal for birthdays, parties, or anytime you crave a bakery-quality dessert right at home. Perfect for Oreo lovers and cupcake enthusiasts alike, these Cookies N Cream Cupcakes are sure to become your new go-to recipe!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder
- 0.75 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 large egg
- 0.5 cups whole milk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 0.5 cups boiling water
- 1 cups crushed Oreo cookies
- 1 cup unsalted butter
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoons vanilla extract
- 0.5 cups additional crushed Oreos for topping
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
In another mixing bowl, beat the egg, milk, oil, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Slowly stir in the boiling water until the batter is thin and smooth. This step enhances the chocolate flavor.
Fold in the crushed Oreo cookies gently, ensuring an even distribution without overmixing.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter until creamy and smooth using a hand or stand mixer.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the heavy cream and vanilla extract, and continue beating until the frosting is fluffy and spreadable.
Fold in the finely crushed Oreo cookies, ensuring they are evenly incorporated.
Once the cupcakes are completely cooled, pipe or spread the Oreo buttercream frosting onto each cupcake.
Garnish with additional crushed Oreos on top for extra texture and flavor.
Serve and enjoy your delectable Cookies N Cream Cupcakes!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 53.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 186 mg | 4% | |
*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.
