Delicious vanilla cupcakes with chunks of chocolate Oreo cookies, topped with a rich Cookies and Cream Frosting. Perfect for any cookies and cream lover!
Q: Can I use any type of chocolate sandwich cookies? A: Yes, you can use any brand of chocolate sandwich cookies you prefer.
Q: How do I store these cupcakes? A: Store them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Q: Can I make the frosting ahead of time? A: Yes, you can prepare the cookies and cream frosting up to 2 days in advance and store it in the refrigerator. Bring it to room temperature and re-whip before using.
Cookies and Cream Cupcakes
These Cookies and Cream Cupcakes feature fluffy vanilla cupcakes filled with chunks of chocolate sandwich cookies and topped with a creamy cookies and cream frosting. Perfect for any occasion!
100gabout 1 cup finely ground chocolate sandwich cookies (like Oreos)
Instructions
Cupcakes:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together 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, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the crushed chocolate sandwich cookies.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cookies and Cream Frosting:
In a large bowl, combine the vanilla frosting and ground chocolate sandwich cookies.
Mix until smooth and well combined.
Assembly:
Once the cupcakes are completely cooled, frost them with the cookies and cream frosting using a piping bag or a spatula.
Garnish with additional cookie crumbs or a mini chocolate sandwich cookie on top, if desired.
Notes
Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
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