Cookies and Cream Cupcakes
These Cookies and Cream Cupcakes combine a moist chocolate base with a rich, cookie-filled frosting. Ideal for celebrations or indulgent treats.
Equipment
- 1 cupcake pan lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Ingredients
- 1 and 1/2 cups all-purpose flour
- 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
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Frosting Ingredients
- 1 cup unsalted butter softened
- 4 cups confectioners' sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 cup crushed chocolate sandwich cookies
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy. This should take about 3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
- Beat the butter until creamy, then gradually add the confectioners' sugar, heavy cream, and vanilla extract. Continue to beat until smooth and fluffy.
- Gently fold in the crushed cookies into the frosting until well distributed.
- Once the cupcakes are completely cool, pipe or spread the frosting over each one generously.
- Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature before beginning. Ingredient Substitutions: You can use sour cream if buttermilk is unavailable. How to Serve: These cupcakes are perfect with a cold glass of milk or hot coffee. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Bake the cupcakes a day in advance and frost them on the day of serving for best results.