Cookies and Cream Cupcakes

Cookies and Cream Cupcakes are a delightful treat that combines the rich taste of chocolate with creamy frosting and cookie crumbs. These cupcakes are not just a dessert; they are a celebration of all things sweet and indulgent. Perfect for birthday parties, gatherings, or a cozy evening at home, these cupcakes will surely please your family and friends.

Why Make This Recipe

Making Cookies and Cream Cupcakes is a fun and rewarding activity. They are easy to prepare and offer a tasty twist on traditional chocolate cupcakes. The blend of chocolate cake, creamy frosting, and crunchy cookie pieces creates a delightful texture and flavor that is hard to resist. Plus, they are visually appealing with their swirls of frosting and mini Oreo on top. It’s a great way to impress your guests or simply treat yourself!

How to Make Cookies and Cream Cupcakes

Ingredients:

1/4 cup semi-sweet or dark chocolate chips
1/4 cup dark cocoa powder
3/4 cup boiling water
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
2 eggs, room temperature
2 tsp vanilla extract
1 cup unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 tsp salt
2 tbsp heavy cream
1/2 cup chocolate sandwich cookie crumbs (about 5 cookies, finely ground)
1/4 cup semi-sweet or dark chocolate chips
2 tbsp heavy cream
12 mini chocolate sandwich cookies (like Oreos)

Directions:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a small bowl, combine chocolate chips, dark cocoa powder, and boiling water. Stir until the chocolate chips melt, then set the mixture aside to cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the cooled chocolate mixture to the dry ingredients and gently whisk until combined. Then add the vegetable oil, eggs, and vanilla extract, whisking until the batter is smooth.
Pour the batter into the cupcake liners, filling each about 2/3 full. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
To make the frosting, beat the butter in a large bowl or stand mixer on medium-high speed for about 5 minutes, until light and fluffy. Slowly add the powdered sugar, mixing on low until incorporated. Then add the vanilla extract, salt, and heavy cream. Whip for another 2-3 minutes on medium-high speed until fluffy. Fold in the finely ground cookie crumbs.
For the ganache, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds and stir, repeating for an additional 15 seconds if necessary, until smooth.
Fill a piping bag with the cookies and cream frosting and use an Ateco 826 or similar piping tip to swirl the frosting onto the cooled cupcakes. Drizzle the chocolate ganache over the frosting. Top each cupcake with a mini Oreo for garnish. Enjoy!

How to Serve Cookies and Cream Cupcakes

Serve Cookies and Cream Cupcakes fresh or at room temperature on a pretty platter. They make a great addition to dessert tables at parties, or you can serve them individually as sweet treats with coffee or milk.

How to Store Cookies and Cream Cupcakes

Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can store them in the refrigerator for about a week. Just be sure to let them come to room temperature before serving for the best taste and texture.

Tips to Make Cookies and Cream Cupcakes

Make sure your ingredients, especially butter and eggs, are at room temperature for better mixing.
Don’t overmix the batter; just combine until smooth to keep your cupcakes light and fluffy.
Feel free to adjust the amount of cookie crumbs in the frosting for a more intense cookie flavor.

Variation

You can easily switch up the flavor by using various flavored sandwich cookies. Try vanilla, peanut butter, or even mint-flavored cookies for a different twist on these cupcakes!

FAQs

1. Can I use a store-bought frosting instead of homemade?
Yes! You can use any store-bought frosting if you want to save time.

2. How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. If it comes out clean, they are done!

3. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 3 months. When ready to eat, thaw and frost them as desired.

Enjoy making and sharing these delightful Cookies and Cream Cupcakes!