Cookies and Cream Cupcakes

Introduction:

Cookies and Cream Cupcakes are the perfect treat for anyone who loves the irresistible combination of rich chocolate cake and creamy filling, topped with crunchy bits of cookies. These cupcakes bring together two fan-favorite desserts—cookies and cream—in a delightful, handheld form that’s sure to impress at any gathering. The flavor profile of these cupcakes offers a sweet, indulgent experience with every bite, making them a great choice for birthdays, celebrations, or even just an afternoon snack with a glass of milk. The balance between the moist, soft cake and the crunchy cookie bits creates an unforgettable texture that elevates the traditional cupcake.

The History of Cookies and Cream Cupcakes: The combination of cookies and cream has its roots in the late 20th century when Oreo cookies, originally introduced in 1912, became one of America’s most beloved cookies. By the 1990s, the iconic Oreo was being used in a variety of desserts, ranging from ice creams to milkshakes, and eventually cupcakes. The pairing of Oreo cookies with a soft cupcake batter became an internet and bakery sensation, merging the best of two worlds: the beloved cookie and the versatility of cupcakes. Today, cookies and cream cupcakes are widely enjoyed, offering a nostalgic flavor with a modern twist that remains ever-popular.

Ingredients Breakdown:

• For the Cupcakes:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60g) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (6-8 crushed Oreos, or other cookies of choice)
  • 1/2 cup (120ml) boiling water
• For the Frosting:
  • 1 cup (230g) unsalted butter, at room temperature
  • 2 cups (250g) powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk (or more as needed for desired consistency)
  • 1/2 cup (6-8 crushed Oreos for topping)
  • 1/2 cup heavy cream

Step-by-Step Recipe:

1. Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Make the cupcake batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, milk, sour cream, oil, and vanilla extract. Gradually add the wet ingredients into the dry ingredients and mix until smooth. Add the crushed cookies into the batter and stir to combine. Carefully pour in the boiling water, mixing until the batter is smooth and slightly thin.
3. Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
4. Bake: Place the muffin tin in the preheated oven and bake for 18-22 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.
5. Make the frosting: Beat the butter on medium speed with an electric mixer until smooth. Gradually add the powdered sugar, vanilla extract, and milk, mixing until smooth and fluffy. If the frosting is too thick, add more milk, a teaspoon at a time. Gently fold in the crushed Oreos, being careful not to overmix.
6. Frost the cupcakes: Once the cupcakes have cooled completely, frost each with a generous swirl of the Oreo frosting. Top each cupcake with a whole Oreo or additional crushed cookies for decoration.
7. Serve and enjoy: Enjoy these delicious cookies and cream cupcakes immediately or store them in an airtight container for up to 3 days.

Tips for the Perfect Cookies and Cream Cupcakes:

• Ensure that your ingredients are at room temperature before you start. This will help everything combine more smoothly and evenly.
• If you don’t have sour cream, Greek yogurt can be substituted for a similar texture and tang.
• For extra cookie flavor, consider adding crushed cookies to the batter as well as the frosting.
• If you want a more intense chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
• Be cautious not to overmix the batter, as this can result in dense cupcakes. Stir just until the ingredients are combined.
• To make the frosting even creamier, use heavy cream instead of milk.
• If you’re short on time, store-bought frosting and crushed Oreos can be used as a shortcut.

Variations and Customizations:

• Chocolate Chip Cookies: Swap out Oreos for chocolate chip cookies for a different take on the classic.
• Add a Surprise Center: Add a piece of a whole Oreo or a spoonful of ganache in the center of each cupcake before baking for an extra surprise.
• Different Frosting Flavors: Experiment with different frosting flavors like cream cheese frosting for a tangier bite or chocolate buttercream for an even richer chocolate flavor.
• Mini Cupcakes: Make mini cupcakes for bite-sized treats. These will bake faster, usually around 10-12 minutes.
• Dairy-Free Option: To make these cupcakes dairy-free, substitute the butter with a dairy-free version and use plant-based milk and sour cream alternatives.

Health Considerations and Nutritional Value:
These cupcakes are undeniably indulgent and rich in flavor, but they also come with a higher calorie count due to their ingredients. If you’re watching your sugar intake or managing your calories, consider making adjustments like using a sugar substitute, opting for a lighter frosting, or using whole wheat flour. Keep in mind that these cupcakes are meant to be an occasional treat, not an everyday snack. Nutritionally, a single cupcake contains approximately 300-350 calories, depending on the size and frosting amount. Each cupcake also contains about 15-20 grams of sugar, so it’s best to enjoy them in moderation.

FAQ:

• Can I make these cupcakes ahead of time? Yes, the cupcakes can be made up to two days in advance and stored in an airtight container at room temperature. The frosting can be made a day ahead and refrigerated until ready to use.
• Can I freeze these cupcakes? Yes, you can freeze the cupcakes (without frosting) for up to 3 months. Thaw them at room temperature, then frost them when ready to serve.
• Can I make these cupcakes without eggs? Yes, you can use egg substitutes like flax eggs or applesauce to make the cupcakes egg-free.
• What can I use instead of Oreos? If you’re not a fan of Oreos, you can try using other chocolate sandwich cookies, or even crumbled chocolate biscuits.
• Why are my cupcakes dense? If your cupcakes are too dense, it could be because the batter was overmixed or too much flour was added. Make sure to mix gently and measure your flour correctly.

Cookies and Cream Cupcakes

Cookies and Cream Cupcakes are a decadent, easy-to-make dessert that combines the beloved flavors of chocolate cake and Oreos. With a soft cupcake base and creamy frosting, these cupcakes are perfect for any celebration or indulgent treat.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 12

Ingredients

  

For the Cupcakes

• 5 gluten-free chocolate sandwich cookies crushed into a sand-like consistency
• 1.5 cups gluten-free flour I use a 1:1 gluten-free multipurpose flour with xanthan gum already in it
• 1 cup granulated sugar
• ¼ cup cocoa powder I use 2 tablespoons Dutch or natural unsweetened and 2 tablespoons dark
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 7 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 cup cold water

For the Vanilla Frosting

• 1 cup unsalted butter or vegan baking stick at room temperature
• 6 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• ¼ cup plus 1 tablespoon water at room temperature

For the Cookies and Cream Frosting

• 6 gluten-free chocolate sandwich cookies smashed into tiny crumbs

For the Topping

• 6 gluten-free chocolate sandwich cookies cut in half

Instructions

 

For the Vanilla Frosting

• In the large bowl of an electric mixer, or using a hand-held mixer, beat the 1 cup of unsalted butter or vegan baking stick until smooth and creamy, about 2 minutes.
• With the mixer on low speed, gradually add the 6 cups of confectioners’ sugar, 1 teaspoon of vanilla, and the pinch of salt.
• While the mixer is running, slowly add the water, a little at a time, until you reach the desired consistency. You may not need to use all of the water.
• Once all ingredients are incorporated, increase the mixer speed to medium-high and beat for 2-3 minutes, or until the frosting is light, fluffy, and creamy. Set aside.

For the Cupcakes

• Place 5 of the sandwich cookies into a zip-top bag and seal it. Crush the cookies with the flat side of a meat mallet or rolling pin until they form a sand-like consistency.
• In a large bowl, whisk together the 1.5 cups of gluten-free flour, 1 cup of granulated sugar, ¼ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, and the crushed chocolate sandwich cookies.
• Make 3 wells in the dry ingredients with clean hands, then pour the following into each well: the 7 tablespoons of vegetable oil in one, the 1 tablespoon of white vinegar in another, and the 1 teaspoon of vanilla in the last.
• Pour the 1 cup of cold water over the ingredients and whisk everything together until fully combined. If the mixture becomes too thick for the whisk, switch to a spatula. Be careful not to overmix.
• Use an ice cream scoop to fill the cupcake tins three-quarters full, smoothing the tops with a small knife. You should have 12 regular-size cupcakes.
• Bake at 350°F (175°C) for 25 minutes or until the cupcakes spring back when lightly touched or when a toothpick inserted comes out clean.
• Allow the cupcakes to cool almost completely in the pan before attempting to remove them.

Assemble the Cupcakes

• Once the cupcakes have cooled, create holes for the vanilla frosting filling.
• If you have piping bags with tips, you can use them to make the holes. If not, gently press your thumb into the center of each cupcake, being careful not to go all the way to the bottom.
• Fill a piping bag with a tip and about 1 cup of vanilla frosting. If you don’t have a piping bag, fill a zip-top bag with frosting and snip off a small corner.
• Fill the holes in the cupcakes with the vanilla buttercream, filling them to the top.
• If there is any excess vanilla frosting, return it to the bowl to use in the cookies and cream buttercream.
• Make the Cookies and Cream Buttercream
• Place the remaining 6 sandwich cookies in a zip-top bag and crush them with the flat side of a meat mallet or rolling pin until you have small crumbs (not as fine as the earlier sand-like consistency).
• Gently fold the crumbs into the vanilla frosting using a spatula. Mix until just combined—be careful not to overmix, as this will make the frosting look muddy.

Decorate the Cupcakes

• If you have piping bags, fill them with the cookies and cream frosting, using a wide tip such as Wilton 4B to prevent the crumbs from clogging the nozzle.
• Pipe the cookies and cream frosting on top of each cupcake.
• If you don’t have piping bags, spread a thin layer of frosting on each cupcake.
• If frosting by hand, chill the cupcakes in the fridge for 15 minutes to allow the thin layer to harden. This will help the frosting stay in place and prevent it from oozing out when you add more frosting.
• If using a piping bag, this step is unnecessary.
• Cut the remaining 6 chocolate sandwich cookies in half, saving the crumbs.
• Sprinkle the crumbs on top of the frosted cupcakes and place one cookie half on each cupcake, if desired.

Notes

Vegan: Use dairy-free, gluten-free flour, vegan sugar, vegan baking sticks, and vegan/gluten-free chocolate sandwich cookies.
All Purpose Flour: I cannot test this due to celiac disease, but if substituting, use 1.5 cups packed all-purpose flour (252 grams), ¼ cup packed cocoa powder (29 grams), and 6 tablespoons vegetable oil.
Storing: Store the cupcakes in an airtight container or wrapped in foil in the fridge for up to 2 days, or freeze them for up to 30 days.