Description
Cookies and cream cupcakes are a delightful fusion of light, fluffy chocolate cake topped with creamy, cookie-studded frosting. Each bite delivers a heavenly blend of rich textures and flavors, making these treats perfect for birthdays, celebrations, or simply satisfying your sweet cravings. Easy to make and visually appealing, they bring joy to any occasion and are sure to impress friends and family alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 10 crushed Oreos (plus more for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together flour, cocoa powder, baking powder, and sugar until combined.
- In another bowl, beat eggs, milk, melted butter, and vanilla until smooth. Fold into dry ingredients until just mixed.
- Gently fold in half of the crushed Oreos.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting with a mixture of butter, powdered sugar, and remaining crushed Oreos.
Nutrition
- Serving Size: 1 cupcake (56g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Experiment by substituting some all-purpose flour with almond flour for added flavor. Store leftover cupcakes in an airtight container for up to three days at room temperature.