Cookies and Cream Cupcakes
These cookies and cream cupcakes are a dream for Oreo lovers! Covered in a rich and creamy Oreo frosting, these moist chocolate cupcakes guarantee cookies and cream in every bite.
Equipment
- Mixing Bowls
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened Dutch processed cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 egg
- ½ cup water, hot
- ½ cup sunflower or canola oil (or other neutral oil)
- ¼ cup milk (regular or dairy free)
- 1 teaspoon vanilla extract
Cookies and Cream Frosting
- 1½ cup butter, softened (regular or vegan)
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 2⅓-3½ cups powdered sugar (icing sugar/confectioners sugar)
- 1-2 teaspoons milk - only if needed! (regular or vegan)
- 15 Oreo cookies, crushed into crumbs (plus more for decorating)
Instructions
- Preheat your oven to 350°Fahrenheit and line a cupcake tin with 12 liners.
- In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
- Add in the egg, vanilla extract, oil, milk, and hot water, then mix until the cupcake batter is smooth.
- Pour the cupcake batter into the liners, filling up to 2/3 full and bake for 11-15 minutes. A toothpick inserted in the middle should come out clean.
- Let cupcakes cool in the pan for 10 minutes, then remove and let cool on a wire cooling rack.
Cookies and Cream Buttercream
- Leave the filling in the Oreos and crush them up using a blender or food processor. You can also put them in a ziploc bag and go over them with a rolling pin. Set the crushed Oreos aside. If there are larger pieces, that's okay but you likely will have to spread the frosting rather than use a piping bag because cookie pieces can block the piping tip.
- In a medium bowl, use a handheld mixer or standing mixer to mix the butter, vanilla extract, salt, then slowly add in the powdered sugar, ½ cup at a time until it reaches your desired consistency.
- If it seems too thick, add in about 1-2 teaspoon of milk to thin it out. Mix in the crushed Oreos.
- Once the cupcakes have cooled completely, frost and decorate with more Oreos if desired. Enjoy!
Notes
Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural if that's what you have.
Measuring Flour and Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.
Storage and Freezing: Once the cupcakes are frosted, store them in an airtight container at room temperature for up to 5 days. You can place any leftover buttercream in the fridge or freezer.
Freezing: Let cool completely, then wrap each one individually in plastic wrap and place in a large freezer bag or container. Store in the freezer in a spot where they won't get squished. Use within 2-3 months. Let thaw at room temperature completely before frosting.
Nutrition
Calories: 513kcal | Carbohydrates: 57g | Protein: 3g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 471mg | Potassium: 124mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1107IU | Calcium: 23mg | Iron: 3mg