Delicious and fluffy Cookies and Cream Cupcakes topped with a rich chocolate frosting and decorated with mini chocolate sandwich cookies.
Author:Jessica
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 cup crushed chocolate sandwich cookies
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
½ teaspoon vanilla extract
12 mini chocolate sandwich cookies for decoration
Instructions
Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
In a sizable bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing them thoroughly.
In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract and buttermilk.
Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined. Carefully fold in the crushed chocolate sandwich cookies.
Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
For the frosting, combine the powdered sugar, cocoa powder, milk, and vanilla extract in a bowl. Beat until smooth and creamy.
Once the cupcakes have cooled, pipe or spread the chocolate frosting on top of each one and place a mini chocolate sandwich cookie on each cupcake.
Notes
For an extra kick, consider mixing in a tablespoon of espresso powder into the batter.
Swap the chocolate sandwich cookies for vanilla ones for a unique twist on the classic flavor.