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Cookies and Cream Cupcakes

Deliciously fluffy cupcakes infused with chocolate sandwich cookies and creamy frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour The foundation of the cupcake, providing structure and texture.
  • 1 tsp baking powder Acts as a leavening agent to help the cupcakes rise.
  • 1 tsp baking soda Enhances the cupcake's texture and contributes to its lightness.
  • 1/4 tsp salt Balances the sweetness and enhances flavor.
  • 1/2 cup unsalted butter Adds richness and moisture to the batter, ensuring a tender crumb.
  • 1 cup granulated sugar Sweetens the cupcakes and helps with their rise during baking.
  • 2 large eggs Binds the ingredients together and provides moisture.
  • 2 tsp vanilla extract Infuses the batter with a warm aroma that elevates flavor.
  • 1/2 cup whole milk Contributes to the moistness and richness.
  • 1/2 cup sour cream Adds moisture and slight tanginess.
  • 1 cup chocolate sandwich cookies Provides flavor and texture with cookie bits.
Frosting Ingredients
  • 1/2 cup confectioners’ sugar Used for frosting, creating a sweet and fluffy topping.
  • 2 tbsp heavy cream or milk Adjusts the consistency for perfect spreading or piping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) to ensure it’s ready for baking.
  2. Line a muffin tin with cupcake liners to prevent sticking.
Mixing the Batter
  1. In a bowl, combine the flour, baking powder, baking soda, and salt, whisking until well blended.
  2. In another bowl, beat the softened butter and granulated sugar until light and fluffy.
  3. Mix in the eggs one at a time, then add the vanilla extract until fully combined.
  4. Stir in the whole milk and sour cream, mixing until the batter is smooth.
  5. Gradually fold in the flour mixture until just combined, being careful not to overmix.
  6. Gently fold in the coarsely crushed chocolate sandwich cookies, ensuring they are evenly distributed.
Baking
  1. Divide the batter among the prepared cupcake liners, filling each about two-thirds full.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
  3. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a bowl, beat the softened butter and confectioners’ sugar together until creamy.
  2. Mix in vanilla extract and heavy cream or milk, adjusting for desired frosting consistency.
  3. Gently fold in the finely crushed chocolate sandwich cookies for added flavor and texture.
  4. Pipe or spread the frosting onto the cooled cupcakes and sprinkle with additional cookie crumbs if desired.

Notes

Start with room temperature ingredients for best results. Allow cupcakes to cool completely before frosting to prevent melting. You can freeze un-frosted cupcakes for up to two months.