Description
Indulge in these decadent Cookies and Cream Cupcakes that combine the classic flavors of chocolate cookies and sweet cream in a delightful treat that’s perfect for any occasion.
Ingredients
Scale
Cupcake Batter:
- 1 ¼ cups all-purpose flour (stirred, spooned, & leveled)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup oil (canola or vegetable)
- 1 cup granulated sugar
- 2 large or extra-large eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup buttermilk (or milk with 1 tsp white vinegar/lemon juice)
- ¾ cup chunky crushed Oreos
Frosting:
- 1 cup butter (2 sticks, room temperature)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup finely blended Oreos
Instructions
- Prepare Oreos: Blend 18 Oreo cookies in a food processor. Reserve 3/4 cup of larger chunks for the batter and blend the rest into fine crumbs for frosting.
- For the Cupcakes: Preheat oven, line muffin tins. Mix dry ingredients. Whisk oil and sugar, add eggs, vanilla. Alternate adding dry ingredients and buttermilk. Fold in dry ingredients and crushed Oreos. Fill cupcake liners and bake.
- For the Frosting: Cream butter, gradually add powdered sugar, vanilla, and Oreo crumbs. Pipe onto cooled cupcakes and top with whole Oreo cookies.
Notes
- You can use a different type of cookie for variation.
- Ensure all dairy ingredients are at room temperature for better incorporation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Cookies and Cream Cupcakes, Cupcake recipe, Oreo cupcakes
