Description
Sweet and indulgent cookies and cream cupcakes combine classic American dessert flavors with creamy frosting and crunchy cookie pieces. Chocolate cupcake bases topped with rich buttercream and crushed Oreo cookies deliver pure dessert bliss you’ll crave again and again.
Ingredients
Scale
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
- 1 cup heavy whipping cream
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup whole milk
- 1/2 cup powdered sugar
- 1 tsp baking powder
Instructions
- Arrange the oven rack in the center position and warm to 350F (175C). Prepare a muffin tin with paper liners.
- Sift the dry ingredients together in a mixing bowl, creating a smooth, uniform powder mixture.
- Using an electric mixer, whip butter until light and airy, gradually introducing sugar while continuing to beat until the mixture becomes pale and fluffy.
- Integrate eggs individually, ensuring each is fully incorporated before adding the next. Pour in milk and mix until smooth.
- Gently fold the dry ingredients into the wet mixture, stirring carefully to prevent overmixing. Crush cookies into small fragments and fold them into the batter.
- Distribute the batter evenly among the cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Transfer the pan to the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center emerges clean.
- Remove cupcakes from the oven and let them cool completely on a wire rack to room temperature.
- Whip heavy cream with powdered sugar until stiff peaks form, creating a light and decadent frosting.
- Once cooled, generously frost each cupcake, garnishing with additional cookie crumbles for extra texture and visual appeal.
Notes
- Crumble cookies just before mixing to maintain crisp texture and prevent soggy consistency.
- Use room temperature ingredients for smoother batter and more even baking results.
- Crush Oreo cookies coarsely to create delightful chunky bits throughout cupcakes.
- For gluten-free version, substitute regular flour with almond or gluten-free blend and use gluten-free sandwich cookies.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 257
- Sugar: 20 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg