Cookies and Cream Cupcakes
To create these delectable cookies and cream cupcakes, you will need the following ingredients:
For the Cupcakes:
- 1 box chocolate or vanilla cake mix (plus eggs, oil, and water as directed on the box)
- 12 Oreo cookies, crushed
For the Frosting:
- 1 cup (2 sticks) butter, softened
- 3 cups powdered sugar
- 2-3 tbsp milk (as needed)
- 1 tsp vanilla extract
- 6 Oreo cookies, finely crushed
Optional Garnish:
- Mini Oreos or Oreo halves for decoration
Preparation
Follow these easy steps for a perfect batch of cookies and cream cupcakes:
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: Prepare the cupcake batter according to the instructions on the cake mix box, combining it well.
- Step 3: Gently fold in the crushed Oreos into the batter. Be careful not to overmix.
- Step 4: Pour the batter into the lined muffin tin, filling each cup about two-thirds full.
- Step 5: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the cupcakes to cool completely on a wire rack.
- Step 7: For the frosting, beat the softened butter until fluffy and light. Gradually add in the powdered sugar, mixing well.
- Step 8: Add in 2-3 tablespoons of milk and the vanilla extract, blending until creamy. Fold in the finely crushed Oreos.
- Step 9: Once the cupcakes are completely cooled, frost them generously with the Oreo frosting.
- Step 10: If desired, top with mini Oreos or halved Oreos for an added touch.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Keep them stored in an airtight container at room temperature. Frosting should be done just before serving for the best taste.
2. Can I substitute the cake mix?
Absolutely! You can use homemade cake batter instead of the box mix if you prefer a more personal touch.
3. What can I use instead of Oreos?
You may substitute with any chocolate sandwich cookie for similar results. Consider using gluten-free cookies if needed.
4. How do I store leftover cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for a week.
5. Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to three months. Just let them cool completely, then wrap them tightly in plastic wrap.
Conclusion
There’s nothing quite like the combination of cookies and cream wrapped in a fluffy cupcake and topped with luscious frosting. These cookies and cream cupcakes are not only easy to make but also versatile for any occasion. Whether you’re celebrating a birthday or looking for the perfect treat to share with friends, this delightful recipe will leave everyone wanting more. Try them out for your next celebration, and watch as they disappear from the platter!
