why make this recipe

Cookies and Cream Cupcakes are a delightful treat that combine the rich flavor of chocolate with the fun crunch of Oreo cookies. They are perfect for parties, birthdays, or simply when you need a sweet fix. These cupcakes are easy to make and will surely impress your friends and family with their creamy frosting and tasty toppings.

how to make Cookies and Cream Cupcakes

Ingredients:

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup milk
1 cup crushed Oreo cookies
1 cup butter for frosting
4 cups powdered sugar
1/4 cup heavy cream
1/2 cup melted chocolate (for ganache)
Mini Oreo cookies (for topping)

Directions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add butter, eggs, vanilla, and milk to the dry ingredients and beat until smooth.
Stir in the crushed Oreo cookies.
Fill cupcake liners about 2/3 full with batter and bake for 18-20 minutes.
For the frosting, beat butter until creamy, adding in powdered sugar and heavy cream until desired consistency is achieved.
Pipe Oreo buttercream frosting on cooled cupcakes.
Drizzle melted chocolate ganache over the frosted cupcakes and top with a mini Oreo cookie.

how to serve Cookies and Cream Cupcakes

Serve these cookies and cream cupcakes on a festive platter or a simple cake stand. They are best enjoyed at room temperature, but you can also refrigerate them for a chilled treat. These cupcakes make an excellent dessert for parties, after-dinner sweets, or a fun snack throughout the day.

how to store Cookies and Cream Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for a week. Just remember to let them sit at room temperature for a bit before serving to regain their original texture.

tips to make Cookies and Cream Cupcakes

Make sure your butter is softened to room temperature for the best frosting consistency.
Use a cookie scoop for uniform cupcake sizes.
For a fun twist, add extra crushed Oreo cookies to the frosting or as a filling inside the cupcake.
Let the cupcakes cool completely before frosting them to ensure the frosting doesn’t melt.

variation

You can change up this recipe by using different cookie flavors like double chocolate or chocolate mint cookies instead of Oreos. You could also experiment with different types of chocolate for the ganache or by adding sprinkles on top for a festive touch.

FAQs

1. Can I use other types of cookies instead of Oreos?

Yes, you can use any cookies you like. Just make sure they crumble well to mix into the batter.

2. How can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but be sure to check the measurements as they may differ.

3. How long do the cupcakes stay fresh?

When stored in an airtight container, these cupcakes can last up to 3 days at room temperature or a week in the refrigerator.

Cookies and Cream Cupcakes

Print Recipe

Delightful cupcakes combining rich chocolate flavor with crunchy Oreo cookies, perfect for any occasion.

Author: lila-monroe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup milk
1 cup crushed Oreo cookies
1 cup butter for frosting
4 cups powdered sugar
1/4 cup heavy cream
1/2 cup melted chocolate (for ganache)
Mini Oreo cookies (for topping)

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add butter, eggs, vanilla, and milk to the dry ingredients and beat until smooth.
Stir in the crushed Oreo cookies.
Fill cupcake liners about 2/3 full with batter and bake for 18-20 minutes.
For the frosting, beat butter until creamy, adding in powdered sugar and heavy cream until desired consistency is achieved.
Pipe Oreo buttercream frosting on cooled cupcakes.
Drizzle melted chocolate ganache over the frosted cupcakes and top with a mini Oreo cookie.

Notes

Make sure your butter is softened to room temperature for the best frosting consistency. Use a cookie scoop for uniform cupcake sizes.

Nutrition

Serving Size: 1 cupcake
Calories: 300
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: cupcakes, cookies and cream, dessert, chocolate, Oreo