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Cookies & Cream Cupcakes

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Moist chocolate cupcakes crowned with a fluffy cookies-and-cream frosting, speckled with crushed sandwich cookies and finished with a mini cookie on top. Bakery-beautiful, party-ready, and irresistibly nostalgic.

Ingredients

  • All-Purpose Flour: 1 1/2 cups
  • Granulated Sugar: 1 cup
  • Unsweetened Cocoa Powder: 1/2 cup
  • Baking Powder: 1 1/2 teaspoons
  • Baking Soda: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Large Eggs: 2
  • Whole Milk: 3/4 cup
  • Vegetable Oil: 1/2 cup
  • Vanilla Extract: 2 teaspoons
  • Hot Water: 1/2 cup
  • Oreo Cookies: 12, separated into halves for cupcake bases
  • Unsalted Butter: 1 cup, softened
  • Powdered Sugar: 3 cups
  • Heavy Cream: 2 to 3 tablespoons
  • Crushed Oreo Cookies: 8 to 10, finely crushed for frosting
  • Mini Oreo Cookies: 12, for topping

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. Place one Oreo half, cream side up, in each liner.
  2. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until evenly combined.
  3. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth and cohesive.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined with no dry pockets.
  5. Stream in the hot water and mix until the batter is smooth and pourable.
  6. Fill each liner about two-thirds full with batter to allow room for rising.
  7. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool completely on a rack.
  8. Make the frosting by beating softened butter until pale and fluffy, then gradually add powdered sugar. Beat in heavy cream until light and spreadable, then fold in finely crushed Oreos.
  9. Pipe or spread the cookies-and-cream frosting onto cooled cupcakes using a piping bag and favorite tip.
  10. Top each cupcake with a mini Oreo and serve, or chill briefly to set the swirl before serving.

Notes

  • Crush cookies very finely for the frosting so it pipes smoothly without clogging the tip.
  • Use room temperature ingredients for a tender crumb and even mixing.
  • Do not overmix the batter to keep cupcakes soft and fluffy.
  • Let cupcakes cool completely before frosting to prevent melting.

Nutrition

Find it online: https://dishmio.com/cookies-cream-cupcakes/