Ultimate Cookies and Cream Lovers Cupcakes
Indulge your sweet cravings with these *Ultimate Cookies and Cream Lovers Cupcakes*—a decadent treat that's as irresistible as it sounds! Featuring a moist, chocolatey cupcake base infused with crushed chocolate sandwich cookies, these cupcakes are a cookies-and-cream dream come true. Topped with a luscious, fluffy buttercream frosting that's speckled with more crushed cookies, each bite delivers a perfect balance of rich cocoa flavor and creamy cookie goodness. Easy to make in just under 40 minutes, these show-stopping cupcakes are perfect for birthdays, parties, or satisfying any dessert-lover's appetite. Don't forget to garnish with mini chocolate sandwich cookies for a stunning presentation. Whether you're a cookies-and-cream fanatic or simply love an indulgent dessert, these cupcakes are guaranteed to impress!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Buttermilk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Hot water
- 0.75 cup Crushed chocolate sandwich cookies (e.g. Oreos)
- 1 cup Unsalted butter (softened for frosting)
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Crushed chocolate sandwich cookies (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the hot water until the batter is smooth and slightly thin. Be careful not to overmix.
Fold in the crushed chocolate sandwich cookies gently.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the softened butter in a large bowl using a hand or stand mixer until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated. Increase the speed to medium and mix until fluffy.
Add the heavy cream and vanilla extract to the frosting, beating until the desired consistency is reached.
Fold in the additional crushed chocolate sandwich cookies for the frosting.
Once the cupcakes are completely cool, pipe or spread the frosting generously on top.
Optional: Garnish each cupcake with a mini Oreo or additional crushed cookies for extra flair. Serve and enjoy!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 62.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 184 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.
