Description
These Cookies and Cream Cupcakes are a delightful treat for any occasion. Rich chocolate cupcakes studded with crushed sandwich cookies, topped with a creamy frosting loaded with more cookie goodness.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 12 chocolate sandwich cookies (crushed)
- 12 whole chocolate sandwich cookies (for bottom of liners)
Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 10 chocolate sandwich cookies (finely crushed)
Instructions
- Cupcakes: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners. Place one whole chocolate sandwich cookie at the bottom of each liner. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Mix in the sour cream and milk until smooth. Gradually add the dry ingredients and stir just until combined. Fold in the crushed cookies. Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Frosting: Beat the butter until creamy. Add the powdered sugar gradually, mixing well after each addition. Add the heavy cream and vanilla extract, then beat until light and fluffy. Fold in the finely crushed cookies. Pipe or spread the frosting on cooled cupcakes. Garnish with additional cookie crumbles if desired.
Notes
- You can substitute Greek yogurt for sour cream if needed.
- For a fun twist, top each cupcake with half a cookie or a mini sandwich cookie.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
