Name: Cookies and Cream Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 175 g all-purpose flour (plain flour); 50 g cocoa powder (sifted); 1/2 tsp bicarbonate of soda; 1/2 tsp fine salt; 175 g unsalted butter (softened); 225 g caster sugar; 1 tsp vanilla extract; 2 large eggs (room temperature, about 55g each); 175 g milk (room temperature); 28 Oreos (roughly chopped); 375 g unsalted butter (softened); 1 tsp salt; 7 g vanilla extract; 15 g heavy cream (cold); 200 g powdered sugar (sifted); 100 g finely crushed Oreos; Chocolate Sauce (1/2 batch, prepared separately); Oreo cookies (for garnish on top)

Ingredients

175 g all-purpose flour (plain flour)

50 g cocoa powder (sifted)

1/2 tsp bicarb of soda

1/2 tsp fine salt

175 g unsalted butter (softened)

225 g caster sugar

1 tsp vanilla extract

2 large eggs (at room temperature, about 55g each)

175 g milk (room temperature)

28 Oreos (roughly chopped)

375 g unsalted butter (softened, for frosting)

1 tsp salt (for frosting)

7 g vanilla extract (for frosting)

15 g heavy cream (cold, for frosting)

200 g powdered sugar (sifted)

100 g finely crushed Oreos (for frosting)

1/2 batch Chocolate Sauce (for decorating)

Instructions

Step 1: Preheat your oven to 140°C / 285°F (fan on) or 160°C / 320°F (fan off). Line a muffin tin with brown cupcake liners and set aside.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, bicarb of soda, and salt until well combined. Set aside.

Step 3: In a separate bowl, beat the softened butter, caster sugar, and vanilla extract with an electric mixer until pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing thoroughly after each addition.

Step 4: Scrape down the sides of the bowl, then add the milk and dry ingredients. Mix until the batter has no visible dry spots. Fold in the roughly chopped Oreos gently with a spatula.

Step 5: Using an ice cream scoop or two spoons, fill each cupcake liner about three-quarters full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: For the frosting, beat the softened butter, salt, and vanilla extract on medium-high speed for 5 minutes until pale and fluffy. Scrape down the bowl halfway through.

Step 7: Add the sifted powdered sugar and begin mixing on low speed. Once incorporated with no dry spots, increase to medium-high speed and beat for 5 more minutes.

Step 8: Add the cold heavy cream and beat on medium-high speed for 2 minutes to smooth the frosting. Fold in the finely crushed Oreos with a spatula.

Step 9: Transfer the frosting to a piping bag fitted with a large round tip. Pipe two swirls of frosting onto each cooled cupcake.

Step 10: Finish by drizzling each cupcake with chocolate sauce and topping with a whole Oreo cookie.

Tips & Variations

For extra moist cupcakes, avoid overmixing the batter once the milk and dry ingredients are combined.

You can substitute the Oreos with any chocolate sandwich cookies for a different twist.

If you prefer a less sweet frosting, reduce the powdered sugar by 25 grams.

Make the cupcakes a day ahead and keep refrigerated; bring to room temperature before frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor. The frosting can be a bit firm when chilled, so a few minutes out of the fridge will soften it nicely. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

FAQs

Can I use dark cocoa powder instead of regular cocoa powder?

Yes, dark cocoa powder will give the cupcakes a deeper chocolate flavor and a richer color. Adjust the amount slightly if it is more intense, but generally, you can substitute it 1:1.

Is it necessary to have the ingredients at room temperature?

Using room temperature eggs, milk, and butter helps ensure the batter mixes evenly and creates a smooth texture. It also helps the cupcake rise better and results in a tender crumb.