Cookies and cream cupcakes are the ultimate treats for Oreo lovers! These moist and fluffy cupcakes are infused with crushed cookies and topped with rich and creamy frosting that¡¯s loaded with even more cookie crumbles. Perfect for birthdays, parties or simply indulging your sweet tooth, these cupcakes are decadent desserts that combine the best of cookies and cake in every bite.
INGREDIENTS
For the Cupcakes:
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? 1 ? cups (190g) all-purpose flour
? 1 ? tsp baking powder
? ? tsp salt
? ? cup (115g) unsalted butter, softened
? 1 cup (200g) granulated sugar
? 2 large eggs
? 1 tsp vanilla extract
? ? cup (120ml) milk
? 8 Oreo cookies, crushed
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For the Frosting:
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? 1 cup (230g) unsalted butter, softened
? 3 cups (360g) powdered sugar
? 2 tbsp heavy cream or milk
? 1 tsp vanilla extract
? 6 Oreo cookies, finely crushed (plus extra for garnish)
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INSTRUCTIONS
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1. Preheat the Oven and Prepare the Pan:
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? Preheat your oven to 350¡ãF (175¡ãC) and line a 12-cup muffin tin with cupcake liners.
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2. Make the Cupcake Batter:
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? In a medium bowl, whisk together the flour, baking powder, and salt.
? In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating
well after each addition. Mix in the vanilla extract.
? Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the crushed Oreo cookies.
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3. Bake the Cupcakes:
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? 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 in the pan for 5 minutes before transferring to a wire rack to cool completely.
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4. Make the Frosting:
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? In a large bowl, beat the butter with an electric mixer until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the heavy cream and vanilla extract, beating until the frosting is light and fluffy. Fold in the finely crushed Oreos.
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5. Frost the Cupcakes:
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? Use a piping bag or a spatula to frost the cooled cupcakes. Sprinkle extra crushed Oreos on top for garnish.
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6. Serve:
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? Serve the cookies and cream cupcakes immediately or store in an airtight container at room temperature for up to 2 days.
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Cookies and cream cupcakes are decadent, creamy and irresistibly delicious - perfect treats for Oreo enthusiasts and cupcake lovers alike!
