Description
These Cookies and Cream Cupcakes combine moist chocolate cupcakes loaded with chopped Oreos, topped with a rich and fluffy cookies and cream frosting made with crushed Oreos and a smooth chocolate drizzle. Perfect for Oreo lovers, this recipe yields a delightful dessert with the classic cookies and cream flavor in every bite.
Ingredients
Scale
Chocolate Cupcakes
- 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)
Cookies and Cream Frosting
- 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
Toppings
- Chocolate Sauce (1/2 batch, prepared separately)
- Oreo cookies (for garnish on top)
Instructions
- Preheat Oven and Prepare Tin: 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted cocoa powder, bicarbonate of soda, and fine salt until well mixed.
- Cream Butter, Sugar, and Eggs: In a separate large bowl, beat the softened butter, caster sugar, and vanilla extract using an electric hand mixer or stand mixer with paddle attachment on medium speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition to fully incorporate.
- Finish the Batter: Scrape down the sides of the bowl. Gradually add the milk and then the dry ingredients mixture. Mix until no dry flour remains. Fold in the roughly chopped Oreos gently using a spatula to distribute evenly without overmixing.
- Bake the Cupcakes: Using an ice cream scoop or two spoons, fill each cupcake liner about three-quarters full. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cookies and Cream Frosting: In a large bowl, beat the softened butter with salt and vanilla extract using a stand mixer fitted with a paddle attachment or hand mixer at medium-high speed for about 5 minutes until pale and fluffy. Scrape down the bowl halfway through to ensure even mixing.
- Add the Powdered Sugar: Sift the powdered sugar and add it to the butter mixture. Begin beating on low speed to incorporate the sugar, then increase to medium-high speed and beat for 5 minutes until light and creamy.
- Add Heavy Cream: Pour in the cold heavy cream and beat on medium-high speed for 2 minutes to smooth the frosting to a perfect consistency.
- Fold in Crushed Oreos: Using a spatula, gently fold the finely crushed Oreos into the frosting until evenly distributed.
- Decorate the Cupcakes: Fill a piping bag fitted with a large round tip with the prepared frosting. Pipe two generous swirls of frosting onto each cooled cupcake. Drizzle with prepared chocolate sauce and garnish each cupcake with a whole Oreo cookie on top for a finishing touch.
Notes
- Ensure all ingredients for the batter (butter, eggs, and milk) are at room temperature to achieve a smooth batter and better rise.
- The oven temperature is set lower with the fan on to prevent cupcakes from drying out.
- The heavy cream in the frosting helps smooth it but use cold cream as it whips better.
- You can prepare the chocolate sauce separately or use store-bought chocolate syrup as a convenient alternative.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookies and cream cupcakes, Oreo cupcakes, chocolate cupcakes, cookies and cream frosting, dessert cupcakes
