There’s something magical about the combination of chocolate and cookies and cream; it brings back sweet memories of childhood delights, weekend baking sessions with my family, and indulging on special occasions. The rich, velvety chocolate paired with crunchy Oreo bits promises a celebration of textures and flavors that is hard to beat. Today, I’m excited to share with you my recipe for Cookies and Cream Cupcakes, which is not only a feast for the eyes but also a treat for the taste buds.
Imagine a soft, chocolaty cupcake bursting with the sweet, nostalgic crunch of Oreo cookies and topped with a cloud of fluffy whipped cream. These cupcakes are perfect for everything from birthday celebrations to cozy family gatherings, and they’re guaranteed to bring a smile to anyone’s face. Let’s dive into this incredible baking adventure!
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 20 minutes
- Total Duration: 35 minutes
- Portion Size: About 12 cupcakes
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 230 calories
- Protein: 2.5 grams
- Carbs: 30 grams
- Fats: 11 grams
- Fiber: 1 gram
- Sugars: 15 grams
- Sodium: 150 mg
Why You’ll Love This Cookies and Cream Cupcakes
These cupcakes combine the best of both worlds: the rich, indulgent taste of chocolate cake and the whimsical crunch of Oreo cookies. They’re incredibly easy to make, bake up beautifully, and can easily be decorated for any occasion. Plus, you can’t go wrong with a generous dollop of whipped cream and extra crushed Oreos on top. Each bite is a delightful reminder of simpler times, making them a hit with both kids and adults alike!
The Complete Cooking Journey
Ready to embark on this delicious journey? Let’s get our hands a little messy and whip up these delightful treats together! Below, you’ll find an easy-to-follow guide that walks you through each step with a sprinkle of love and care.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup crushed Oreo cookies
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Extra crushed Oreo cookies for topping
Method:
Step 1: Preheat Your Oven
Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners. This step sets the stage for perfectly baked cupcakes.
Step 2: Prepare the Dry Ingredients
In a bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This dry mix will provide the structure for your cupcakes.
Step 3: Cream the Butter and Sugar
In another bowl, cream together the softened butter and sugar until the mix is light and fluffy. This is where the magic begins! Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk until fully combined. Finally, fold in those lovely crushed Oreo cookies for that signature flavor.
Step 5: Fill and Bake
Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Step 6: Make the Whipped Cream
While the cupcakes cool, whip the heavy cream with the powdered sugar until stiff peaks form. This fluffy topping will take your cupcakes to the next level!
Step 7: Frost and Garnish
Once the cupcakes have cooled, frost them generously with whipped cream and sprinkle extra crushed Oreo cookies on top. Serve and enjoy the looks of pure joy when you share them with friends and family!
Serving Suggestions & Pairings
Pair these cupcakes with a tall glass of cold milk or a scoop of vanilla ice cream for a decadent dessert experience. They also make for a delightful treat at a birthday party, picnic, or as a sweet surprise for a loved one.
Storage & Leftovers Guide
These cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for about a week. If you have leftovers, simply rewarm slightly in the microwave for a few seconds before enjoying.
Kitchen Wisdom & Success Tips
- Make sure your butter is at room temperature for easy creaming with the sugar.
- Don’t overmix the batter; a few lumps are okay to keep your cupcakes light and fluffy.
- If you want to save time, you can prepare the batter the night before and bake them the next day.
Flavor Variations & Adaptations
Consider adding chocolate chips or mint extract for a different twist. You can also try using different types of cookies for the mix-in; the possibilities are endless!
Reader Questions & Solutions
-
Can I use gluten-free flour?
Yes! Substituting with a gluten-free all-purpose flour works well. -
What can I substitute for heavy cream?
You can use coconut cream or a whipped topping for a lighter alternative. -
How can I make these cupcakes extra chocolaty?
Add a half cup of chocolate chips into the batter for more chocolate goodness! -
Can I make these cupcakes ahead of time?
Absolutely! You can bake and frost them a day in advance. -
What’s the best way to crush Oreo cookies?
Place them in a plastic bag and use a rolling pin, or pulse them in a food processor for finer crumbs.
Wrapping Up
Baking these Cookies and Cream Cupcakes is not just about following a recipe; it’s about creating joyful moments in the kitchen that bring people together. I encourage you to roll up your sleeves, gather your loved ones, and dive into this delightful baking project. Your taste buds will thank you, and the smiles you’ll create will be priceless. Happy baking, everyone!
Print
Cookies and Cream Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously soft chocolaty cupcakes bursting with crushed Oreo cookies and topped with fluffy whipped cream.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup crushed Oreo cookies
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Extra crushed Oreo cookies for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until fully combined. Fold in the crushed Oreo cookies.
- Fill the cupcake liners about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in the pan for a few minutes before transferring to a wire rack.
- For the whipped cream, whip the heavy cream with the powdered sugar until stiff peaks form.
- Frost the cooled cupcakes generously with whipped cream and sprinkle extra crushed Oreo cookies on top. Serve and enjoy!
Notes
Make sure butter is at room temperature for easy creaming. You can prepare the batter the night before if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 30mg
