Description
Indulge in the delicious combination of chocolate cupcakes filled with crushed cookies, topped with a creamy frosting loaded with more cookie goodness. These cookies and cream cupcakes are a perfect treat for any dessert lover.
Ingredients
Scale
Cupcake Batter:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup hot water
- 10 chocolate sandwich cookies (like Oreos), crushed
Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 10 chocolate sandwich cookies, finely crushed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the batter: Whisk together flour, cocoa powder, baking soda, and salt. Beat sugar, oil, eggs, and vanilla until smooth. Add buttermilk and dry ingredients, then mix in the hot water and crushed cookies.
- Bake: Fill cupcake liners and bake for 18–20 minutes. Cool before frosting.
- Make the frosting: Beat butter, add powdered sugar, cream, and vanilla. Fold in crushed cookies. Frost cupcakes.
Notes
- Top each cupcake with half a cookie for decoration.
- Store-bought cookies-and-cream frosting can be used as a shortcut.
- For added crunch, fold cookie pieces into the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
