Introduction:
Cookies and Cream Cupcakes are the ultimate dessert for Oreo lovers! Soft, moist vanilla cupcakes are infused with crushed Oreo cookies and topped with a luscious cookies and cream frosting. These cupcakes are perfect for parties, celebrations, or whenever you crave a sweet treat that blends the iconic cookies and cream flavor with a light and fluffy cake. Easy to make and irresistible, these cupcakes are sure to become a favorite in your home.
The History of Cookies and Cream Desserts:
Cookies and Cream has become a beloved flavor worldwide, originating in the 1980s as an ice cream flavor. Since then, it has been adapted into various desserts, including cupcakes, cakes, and pies. The combination of crushed chocolate sandwich cookies and sweet cream makes it a timeless classic.
Ingredients Breakdown:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 12 Oreos (crushed)
- For the Frosting:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 6 Oreos (crushed)
Step-by-Step Recipe:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
- Fold in the crushed Oreos.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- Make the Frosting:
- In a large bowl, beat the softened butter and cream cheese together until smooth.
- Gradually add the powdered sugar, beating on low speed until fully combined. Stir in the vanilla extract and crushed Oreos.
- Frost the cooled cupcakes with the Oreo cream frosting.
- Garnish and Serve:
- Optionally, top each cupcake with half an Oreo cookie for decoration. Enjoy!
Tips for the Perfect Cookies and Cream Cupcakes:
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for the best texture.
- Don’t Overmix: Be careful not to overmix the batter once the dry ingredients are added. This will keep your cupcakes light and fluffy.
- Crushed Oreos: Crush the Oreos into medium-sized chunks for a good cookies and cream texture throughout the cupcakes.
Variations and Customizations:
- Double Chocolate Version: Add 1/4 cup cocoa powder to the cupcake batter for a chocolate base.
- Mini Cupcakes: Use a mini muffin tin to make bite-sized cookies and cream cupcakes. Reduce baking time to about 12 minutes.
- Oreo Filling Center: Place half an Oreo cookie at the bottom of each cupcake liner before adding the batter for an extra Oreo surprise.
Health Considerations and Nutritional Value:
- Calories: Each cupcake contains approximately 350-400 calories.
- Enjoy in Moderation: These cupcakes are a sweet indulgence, best enjoyed in moderation.
FAQ:
- Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw before frosting and serving. - How do I store leftover cupcakes?
Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. - Can I use store-bought frosting?
Yes, store-bought frosting can be used in a pinch, but the homemade Oreo cream cheese frosting adds a special touch.
Cookies and Cream Cupcakes
Cookies and Cream Cupcakes combine moist vanilla cupcakes with crushed Oreo cookies and a creamy, decadent frosting, making them the perfect dessert for any Oreo lover.
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
- Piping bag with Ateco 826 piping tip
Ingredients
Chocolate Cupcakes
- ¼ cup semi-sweet or dark chocolate chips
- ¼ cup dark cocoa powder
- ¾ cup boiling water
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil
- 2 eggs room temperature
- 2 tsp vanilla extract
Cookies and Cream Buttercream Frosting
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
- ½ cup chocolate sandwich cookie crumbs finely ground about 5 cookies
Chocolate Ganache
- ¼ cup semi-sweet or dark chocolate chips
- 2 tbsp heavy cream
Decoration
- 12 mini chocolate sandwich cookies
Instructions
Chocolate Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a small bowl or a glass liquid measuring cup, stir together semi-sweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips are melted. Set aside.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
- Stir the chocolate mixture again to ensure that the chocolate chips are melted. Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.
- Add vegetable oil, eggs, and vanilla extract. Whisk until the batter is well combined and smooth.
- Portion the cupcake batter into the 12 cupcake liners. Use a large cookie scoop or pour into the cupcake liners with a large liquid measuring cup.
- Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched or a toothpick comes out clean.
- Remove the cupcakes from the oven and cool in the pan for a few minutes before transferring the cupcakes to a wire rack to cool completely.
Cookies and Cream Buttercream Frosting
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, whip room temperature unsalted butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will become light, pale, and fluffy.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract and salt and mix on low speed. Slowly drizzle in the heavy cream while the mixer is on low.
- Increase the speed to medium-high and whip for 2-3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Add the chocolate sandwich cookie crumbs and mix on low speed.
Chocolate Ganache
- In a microwave safe bowl, combine semi-sweet chocolate chips and heavy cream.
- Heat in the microwave for 30 seconds. Remove from microwave and stir.
- Heat for an additional 15 seconds if needed and stir until the chocolate is melted and the ganache is smooth.
Assembling the Cookies and Cream Cupcakes
- Fill a piping bag fitted with an Ateco 826 piping tip with the cookies and cream buttercream frosting.
- Pipe a swirl of buttercream onto the cooled chocolate cupcakes.
- Add the chocolate ganache to a small piping bag or squeeze bottle. The ganache should only be slightly warm. Drizzle the chocolate ganache over the buttercream swirl.
- Place one Oreo cookie on top of the buttercream swirl.
Notes
Cookies and cream cupcakes can be stored in an airtight container in the refrigerator for up to five days.
I do not recommend making the cookies and cream buttercream frosting ahead of time. Check out my “tips” section to learn more.