Description
These delicious Cookies and Cream Cupcakes combine moist vanilla-flavored cake loaded with crushed chocolate sandwich cookies and are topped with a luscious whipped cream frosting sweetened with powdered sugar. Perfect for any celebration or as a delightful treat, these cupcakes offer a harmonious blend of creamy, crunchy, and soft textures.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- ½ cup whole milk
- 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
Frosting
- 1 cup heavy whipping cream
- ½ cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and allow easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and sugar to ensure even distribution and a light texture.
- Cream Butter and Sugar: In a separate large bowl, beat the room temperature unsalted butter until fluffy. Gradually add the granulated sugar and continue beating until the mixture lightens in color and becomes airy.
- Add Eggs and Milk: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Then blend in the whole milk to create a smooth batter.
- Combine Wet and Dry Ingredients & Add Cookies: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing. Carefully fold in the crushed chocolate sandwich cookies to maintain some texture in the cupcakes.
- Fill Cupcake Liners and Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow space for rising. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack. Meanwhile, whip the heavy cream with the powdered sugar until stiff peaks form. Frost the cooled cupcakes generously with the whipped cream frosting before serving.
Notes
- Ensure the butter is at room temperature for easier creaming and better batter texture.
- Do not overmix once the dry ingredients are added to keep the cupcakes tender.
- You can substitute the whole milk with buttermilk for a slightly tangier flavor and moist texture.
- For a richer frosting, fold in additional crushed cookies after whipping the cream.
- Store cupcakes refrigerated if not consumed within a few hours due to the cream frosting, and bring to room temperature before serving for best taste.
