Cookies and Cream Cupcakes 🖤🍪🧁
Ingredients
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) whole milk
10 Oreo cookies, crushed
For the Oreo Buttercream Frosting:
1 cup (230g) unsalted butter, softened
3 cups (375g) powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (or milk)
6 Oreo cookies, finely crushed
For Garnish:
Whole Oreo cookies (one per cupcake)
Instructions
Making the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk Dry Ingredients – In a bowl, mix flour, baking powder, and salt.
Cream Butter & Sugar – In another bowl, beat butter and sugar until light and fluffy.
Add Eggs & Vanilla – Mix in eggs one at a time, then add vanilla extract.
Alternate Mixing – Add dry ingredients and milk alternately, mixing gently.
Fold in Crushed Oreos – Stir in the crushed Oreos until evenly distributed.
Bake – Fill cupcake liners ¾ full and bake for 18-20 minutes. Let cool completely.
Making the Oreo Buttercream Frosting:
Beat Butter – Whip butter until smooth and creamy.
Add Sugar & Vanilla – Gradually mix in powdered sugar and vanilla.
Add Cream – Pour in heavy cream and beat until fluffy.
Mix in Crushed Oreos – Stir in finely crushed Oreos until smooth.
Assembling:
Frost Cupcakes – Pipe or spread Oreo buttercream on each cooled cupcake.
Garnish – Top with a whole Oreo cookie for decoration.
Enjoy these Cookies and Cream Cupcakes, the perfect blend of vanilla, chocolate, and creamy goodness! 🍪😋