Cookies and Cream Cupcakes
Ever had one of those baking days where everything that could go wrong, did? I once mixed up the salt and sugar containers—let’s just say, my friends were “salty” about it. But every baking mishap is a lesson learned, and today, I’m sharing a recipe that’s foolproof and delicious: Cookies and Cream Cupcakes. These treats combine the rich flavors of chocolate and cream, offering a delightful twist on a classic favorite.
Table of Contents
Why I Love These Cookies and Cream Cupcakes
These cupcakes are a delightful blend of rich chocolate and creamy vanilla, offering a nostalgic twist on a classic favorite.
- Moist and Fluffy Texture: The soft, tender base is infused with crushed cookies, adding a delightful crunch and enhancing the flavor.
- Decadent Frosting: Topped with a creamy frosting that mirrors the beloved filling of a classic cookie, these cupcakes are a treat for the senses.
- Versatility: Perfect for any occasion, these cupcakes bring a touch of childhood joy to every bite.
- Easy to Make: With simple ingredients and straightforward steps, you’ll have a batch ready in no time.
What You’ll Need For This Recipe
For the Cupcakes:
- All-Purpose Flour: 1 cup plus 2 tablespoons (146g) – This is the base of your cupcakes and gives them structure.
- Baking Powder: 1¼ teaspoons – Helps the cupcakes rise and become nice and fluffy.
- Salt: ¼ teaspoon – Balances out the sweetness and enhances the flavor of the cupcakes.
- Unsalted Butter: ¼ cup (56g), softened to room temperature – Adds moisture and a rich flavor to the batter.
- Granulated Sugar: ¾ cup (155g) – The sweetness you need to complement the Oreo flavor.
- Large Eggs: 2 – Eggs provide structure and moisture to the cupcakes.
- Buttermilk: ½ cup (120ml) – Keeps the cupcakes moist and tender while adding a slight tang.
- Vanilla Extract: 1½ teaspoons – Adds depth and warmth to the flavor profile.
- Crushed Oreo Cookies: 2 cups (about 16 Oreos) – These will give the cupcakes their signature cookies & cream flavor.
For the Buttercream Frosting:
- Unsalted Butter: 1¼ cups (280g), softened – The base of the frosting, giving it a smooth and creamy texture.
- Powdered Sugar: 3½ cups (403g) – For sweetness and smoothness.
- Vanilla Extract: 1¼ teaspoons – Enhances the flavor of the frosting.
- Milk or Heavy Cream: 5–6 tablespoons (60–75ml) – Adjust for frosting consistency; it should be thick but spreadable.
- Salt: A pinch – Balances the sweetness of the frosting.
- Crushed Oreo Cookies: 1¼ cups (about 10 Oreos) – The crunch and flavor that complete the frosting.
- Whole Oreos: For decorating – Add these to top off each cupcake for a fun, final touch.
How to Make Cookies and Cream Cupcakes
Creating these delectable Cookies and Cream Cupcakes is a delightful journey that combines the rich flavors of chocolate and cream.
1. Warm Up the Oven and Get the Pan Ready
- Set your oven to 350°F (175°C) to ensure it’s properly heated.
- Line a standard 12-cup cupcake pan with paper liners to prevent sticking and for easy cleanup.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1 cup plus 2 tablespoons (146g) all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
3. Cream the Wet Ingredients
- In a large bowl, using an electric mixer on medium speed, beat until smooth:
- ¼ cup (56g) unsalted butter, softened
- ¾ cup (155g) granulated sugar
- Incorporate the two large eggs individually, ensuring each is fully blended into the mixture before adding the next.
- Mix in 1½ teaspoons vanilla extract until fully incorporated.
4. Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with ½ cup (120ml) buttermilk in two parts, starting and ending with the dry ingredients. Mix just until each addition is incorporated; avoid overmixing to ensure tender cupcakes.
5. Fold in Crushed Oreos
- Gently fold in 2 cups (about 16 Oreos) of crushed Oreo cookies using a spatula, ensuring even distribution without deflating the batter.
6. Fill the Cupcake Liners
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake
- Place the pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
- After baking, allow the cupcakes to rest in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely before applying the frosting.
9. Prepare the Oreo Buttercream Frosting
- In a large bowl, beat until smooth:
- 1¼ cups (280g) unsalted butter, softened
- 3½ cups (403g) powdered sugar
- 1¼ teaspoons vanilla extract
- 5–6 tablespoons (60–75ml) milk or heavy cream, adjusted for desired consistency
- A pinch of salt
- Fold in 1¼ cups (about 10 Oreos) of crushed Oreo cookies until evenly mixed.
10. Frost the Cupcakes
- Once the cupcakes are completely cooled, use a piping bag fitted with your preferred tip to swirl the Oreo buttercream frosting onto each cupcake.
- For an extra touch, garnish with half an Oreo cookie on top.
11. Serve and Enjoy
- Allow the frosting to set slightly before serving. Enjoy your homemade Cookies & Cream Cupcakes with a glass of cold milk or your favorite beverage.
Pro Tips and Variations to Try
Pro Tips:
- Room Temperature Ingredients: Let your butter, eggs, and buttermilk come to room temperature for a smoother batter and lighter cupcakes.
- Don’t Overmix: Mix the wet and dry ingredients until just combined for light, fluffy cupcakes.
- Hidden Oreo: Place half an Oreo at the bottom of each cupcake liner before adding the batter for a delicious surprise.
- Perfect Frosting: Use a piping bag with a star tip to frost cupcakes evenly for a professional finish.
Variations:
- Chocolate Cupcakes: Swap the vanilla base for a chocolate version for an indulgent twist.
- Oreo Truffle Topping: Top with an Oreo truffle—blend crushed Oreos with cream cheese, roll into balls, and place them on top for extra flavor.
- Mini Cupcakes: Try making mini cupcakes for bite-sized treats perfect for parties.
- Vegan Version: Substitute vegan butter, flax eggs, and non-dairy milk to make these cupcakes vegan-friendly.
Flavor Boosters:
- Minty Oreo Cupcakes: Add mint extract to the batter or frosting for a refreshing twist.
- Peanut Butter Frosting: Mix peanut butter into your Oreo buttercream for a creamy, nutty topping.
Cookies and Cream Cupcakes
Ingredients
For the Cupcakes:
- 1 cup + 2 tbsp all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1½ tsp vanilla extract
- 2 cups crushed Oreo cookies
For the Buttercream Frosting:
- 1¼ cups unsalted butter softened
- 3½ cups powdered sugar
- 1¼ tsp vanilla extract
- 5 –6 tbsp milk or heavy cream
- Pinch of salt
- 1¼ cups crushed Oreo cookies
- Whole Oreos for decorating
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12-cup cupcake pan with paper liners.
- Whisk dry ingredients: In a bowl, mix together the flour, baking powder, and salt.
- Cream butter and sugar: Beat the butter and sugar until smooth and fluffy. Add the eggs one by one, then blend in the vanilla extract.
- Mix wet and dry: Gradually combine the dry ingredients with the wet ingredients, alternating with the buttermilk. Gently fold in the crushed Oreos.
- Fill the cupcake liners: Spoon the batter into the liners, filling them about two-thirds full.
- Bake the cupcakes for 18-20 minutes. Once done, let them sit in the pan for 5 minutes, then carefully move them to a wire rack to finish cooling.
- Frost and decorate: Pipe the Oreo buttercream onto the cooled cupcakes and add a whole Oreo on top.
Notes
- Calories: 320 kcal
- Fat: 16g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 140mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 28g
- Protein: 3g
- Vitamin D: 0%
- Calcium: 2%
- Iron: 4%
- Potassium: 2%
Frequently Asked Questions (FAQs)
1. What is the secret to moist cookies and cream cupcakes?
To achieve moist cupcakes, be sure to use room temperature ingredients, carefully measure your flour, and avoid overmixing the batter. This helps keep the cupcakes tender and soft.
2. Do these cupcakes need to be refrigerated?
If your cupcakes have a frosting made with dairy or cream cheese, they should be refrigerated. If they are just topped with a simple buttercream, they can be stored at room temperature for up to 3 days.
3. Can I freeze cupcakes?
Absolutely! Let your cupcakes cool completely, then wrap them individually in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to three months.
4. Are cookies and cream cupcakes better with oil or butter?
Both have their benefits: butter gives cupcakes a richer flavor and a denser texture, while oil results in lighter, moister cupcakes. Many bakers choose to use both for the best of both worlds.
5. What do eggs do in baking?
Eggs play several important roles in baking: they help bind ingredients together, provide structure, add moisture, and contribute to leavening, making baked goods light and airy.
6. What is the secret to good cupcakes?
The key to making great cupcakes is using the right ingredients, measuring them accurately, mixing just until combined, and baking at the correct temperature for the right amount of time.
Wrapping Up the Sweetness
Congratulations! You’ve just baked a batch of irresistible cookies and cream cupcakes. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these cupcakes are sure to delight. Their soft texture and creamy frosting make them a favorite among many.
Remember, baking is all about creativity. Feel free to experiment with different variations and flavors to make these cupcakes uniquely yours. Enjoy the process, and most importantly, savor every bite!