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Cookies and Cream Cupcakes

If you’ve ever craved something that combines the rich indulgence of chocolate cake with the delightful crunch of Oreos, then these Cookies and Cream Cupcakes are going to be your new best friend! Imagine fluffy cupcakes infused with cocoa, lovingly filled with a creamy Oreo filling, and finished off with a heavenly Oreo buttercream frosting. Sounds like a sweet dream, right? These cupcakes aren’t just a treat for your tastebuds; they also bring a smile to your face and nostalgic memories of childhood. Did you know that the Oreo cookie has been bringing joy to cookie lovers since 1912? This recipe is perfect for family gatherings, birthday parties, or just a cozy night in. Trust me, once you’ve baked these bad boys, you won’t want to share! If you love cookies and cupcakes as much as I do, you’ll find parallels in my classic Chocolate Cupcakes that are also a hit. But today, let’s focus on these delectable Cookies and Cream Cupcakes that will surely steal the spotlight!
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water or coffee
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 8 crushed Oreo cookies
  • 1 cup unsalted butter softened (for frosting)
  • 3 cups powdered sugar for frosting
  • 2 tbsp heavy cream for frosting
  • 1 tsp vanilla extract for frosting
  • 1/2 cup crushed Oreos for frosting
  • Whole Oreo cookies for topping
  • Chocolate sauce for drizzling

Method
 

  1. Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In one bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, beat the softened butter and sugar until fluffy. Add the egg and vanilla extract next. Gradually alternate adding the dry ingredients mix with the buttermilk, blending until combined. Finally, stir in the hot water or coffee until the batter is smooth.
  2. Fill each cupcake liner about 2/3 full with the batter and bake in the preheated oven for 18-20 minutes. Once done, allow them to cool completely.
  3. Make the Cookies & Cream Filling: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Fold in the crushed Oreo cookies and set aside.
  4. Make the Frosting: In a separate bowl, beat the softened butter until fluffy. Gradually add in powdered sugar. Then, add the heavy cream, vanilla extract, and crushed Oreos. Mix until well combined.
  5. Assemble the Cupcakes: Cut out the center of each cooled cupcake and fill with the cookies & cream filling. Pipe the Oreo frosting on top, drizzle with chocolate sauce, and garnish with a whole Oreo cookie.