Description
Indulge in these decadent Cookies and Cream Cupcakes that combine rich chocolate flavor with Oreo cookies in a delightful treat topped with a creamy frosting.
Ingredients
Scale
Cupcake:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 12 Oreo cookies, crushed
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 Oreo cookies, finely crushed
Instructions
- Preheat oven: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Prepare batter: In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth. Beat in eggs one at a time, then stir in vanilla extract. Alternate adding dry ingredients and buttermilk, mixing until just combined. Fold in crushed Oreo cookies.
- Bake: Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
- Make frosting: For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth. Fold in finely crushed Oreos.
- Frost cupcakes: Pipe or spread frosting on cooled cupcakes and garnish with mini Oreos or cookie halves if desired.
Notes
- Use room-temperature ingredients for best results.
- Do not overmix the batter to keep cupcakes tender.
- Store in the refrigerator in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 34 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
