Description
Indulge in the decadent combination of chocolate cupcakes studded with chunks of Oreo cookies, topped with a rich cream cheese frosting and more cookie crumbles. These Cookies and Cream Cupcakes are a delightful treat for any occasion!
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 12 Oreo cookies (coarsely chopped)
For the Frosting:
- 1/2 cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- 6 Oreo cookies (finely crushed)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, mix buttermilk, oil, eggs, vanilla, sugar, and sour cream until smooth.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the chopped Oreo cookies.
- Fill each cupcake liner about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter and cream cheese together until smooth. Add vanilla, then gradually beat in the powdered sugar until fluffy. Fold in the crushed Oreo cookies.
- Pipe or spread frosting onto cooled cupcakes. Garnish with mini Oreos or additional crumbs if desired.
Notes
- For added texture, place a whole Oreo at the bottom of each cupcake liner before adding batter.
- Cupcakes can be stored in the fridge for up to 3 days.
