Cookies and Cream Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 10 Oreo cookies, crushed (divided)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Additional Oreo cookie halves for garnish
Directions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in half of the crushed Oreo cookies.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
9. For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Fold in the remaining crushed Oreos gently to create the cookies and cream frosting.
11. Pipe or spread the frosting over the cooled cupcakes and garnish each with an Oreo cookie half.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients for a smoother batter and better rise.
For extra crunch, sprinkle a few crushed Oreos on top of the frosting just before serving.