Indulge in the decadent delight of cookies and cream cupcakes, a sweet symphony that awakens your taste buds with every blissful bite. Picture moist, fluffy cupcakes adorned with a luscious cream frosting, swirled with crushed chocolate cookies that lend a delightful crunch. With each heavenly mouthful, you experience the nostalgic embrace of the classic cookies and cream flavor, evoking cherished childhood memories. These delectable treats are a testament to culinary creativity, combining the familiar comfort of cookies with the elegance of cupcakes. Whether as a centerpiece for celebrations or a well-deserved treat, cookies and cream cupcakes are the epitome of confectionery perfection. Elevate your dessert experience with the enchanting fusion of flavors, savoring the divine essence of cookies and cream in a single, mesmerizing creation.
Ingredients to make Cookies And Cream Cupcakes
Chocolate Cupcakes
⦁ – 1 1/3 cups (175g) all-purpose flour
⦁ – 1/4 cup (50g) cocoa powder
⦁ – 1/2 tsp bicarb of soda
⦁ – 1/2 tsp fine salt
⦁ – 3/4 cups (175g) unsalted butter, softened
⦁ – 1 1/4 cups (225g) caster sugar
⦁ – 1 tsp vanilla extract
⦁ – 2 large eggs at room temperature
⦁ – 3/4 cup (175ml) milk, room temperature
⦁ – 28 Oreos, roughly chopped
Cookies And Cream Frosting
⦁ – 1 1/2 cups (375g) unsalted butter, softened
⦁ – 1/2 tsp salt
⦁ – 1 tsp vanilla extract
⦁ – 1 tbsp milk
⦁ – 1 1/2 cups (200g) powdered sugar
⦁ – 1/2 cup (100g) Oreos, finely crushed
⦁ – 1/2 batch (250ml) Chocolate Sauce
Steps to make Cookies And Cream Cupcakes
Preheat your fan-forced oven to 160°C / 320°F and line a muffin tin with brown cupcake liners. This will ensure your cupcakes bake evenly and have a lovely appearance.
Step 1
In a medium bowl, whisk together the all-purpose flour, cocoa powder, bicarb soda, and salt. Set this dry mixture aside, as it forms the base of our rich chocolate cupcakes.
Step 2
In a separate bowl, combine the softened butter, caster sugar, and vanilla extract. Using an electric hand mixer or a stand mixer with a paddle attachment, beat the mixture until it becomes pale and fluffy – approximately 3 minutes. Gradually add the eggs, one at a time, ensuring each is well combined before adding the next.
Step 3
Scrape down the sides of the bowl, then add the milk and the dry ingredients mixture. Mix until all the dry ingredients are fully incorporated. Don’t forget to fold in the roughly chopped Oreos using a spatula, adding a delightful cookie and cream twist to our cupcakes.
Step 4
To fill the cupcake liners, use an ice cream scoop or two spoons to portion the batter, filling each liner to about 3/4 full. This leaves room for the cupcakes to rise beautifully while baking. Bake them for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
Step 5
Once the cupcakes are done, allow them to cool for 5 minutes in the muffin tin. Then, transfer them to a cooling rack to cool completely. This step is essential to ensure the cupcakes are ready for the scrumptious frosting.
Step 6
Moving on to the Cookies and Cream Frosting, start by placing the softened butter, salt, and vanilla extract into a large bowl. If you’re using a stand mixer, attach the paddle attachment. Beat these ingredients on high speed for about 5 minutes, creating a fluffy and creamy texture.
Step 7
After scraping down the bowl, gradually add the sifted powdered sugar while beating on low speed. Once there are no dry ingredients showing, increase the speed to high and continue beating for an additional 10 minutes. This will ensure a smooth and velvety consistency.
Step 8
Add the warm milk (or cool milk if it’s a warm day) and continue beating on medium speed for about 5 minutes. Finally, fold in the crushed Oreos using a spatula, infusing the frosting with the delectable cookies and cream flavor.
Step 9
Assembly – Once the cupcakes are completely cooled, it’s time to assemble the scrumptious cookies and cream cupcakes. Using a piping bag or a spatula, generously frost each cupcake with the cookies and cream frosting. You can also top them with additional crushed Oreos for an extra touch of decadence and visual appeal.
Step 10
Enjoy – Your delightful cookies and cream cupcakes are now ready to be enjoyed! Serve them at parties, special occasions, or as a delightful treat for yourself. The rich chocolate cupcakes, combined with the luscious cookies and cream frosting, create a heavenly flavor that will leave everyone wanting more.
Nutrition Facts
⦁ – Calories: 463 kcal
⦁ – Carbohydrates: 45g
⦁ – Protein: 5g
⦁ – Fat: 25g
⦁ – Saturated Fat: 14g
⦁ – Polyunsaturated Fat: 2g
⦁ – Monounsaturated Fat: 7g
⦁ – Trans Fat: 1g
⦁ – Cholesterol: 84mg
⦁ – Sodium: 339mg
⦁ – Potassium: 163 mg
⦁ – Fiber: 2g
⦁ – Sugar: 27g
⦁ – Vitamin A: 661 IU
⦁ – Calcium: 41mg
⦁ – Iron: 3mg
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Steps to avoid while preparing Cookies And Cream Cupcakes
To ensure your Cookies and Cream Cupcakes turn out perfectly, it’s essential to avoid certain mistakes during the preparation process. Here are the steps to avoid:
1. Overmixing the Batter: When combining the wet and dry ingredients for the cupcakes, avoid overmixing. Overmixing can lead to tough and dense cupcakes instead of light and fluffy ones. Mix just until the ingredients are fully incorporated.
2. Overfilling Cupcake Liners: Be cautious not to overfill the cupcake liners with batter. Overfilling can cause the cupcakes to overflow while baking, resulting in uneven shapes and difficulties when frosting.
3. Using Cold Ingredients: Make sure all the ingredients, such as butter, eggs, and milk, are at room temperature. Using cold ingredients can lead to an uneven texture and affect the cupcakes’ rise.
4. Skipping the Lining Step: Always line the muffin tin with cupcake liners before adding the batter. Skipping this step can cause the cupcakes to stick to the tin, making them challenging to remove.
5. Adding Wet Toppings to Warm Cupcakes: Avoid adding wet toppings, such as frosting or glaze, to warm cupcakes. Let the cupcakes cool completely before frosting to prevent the toppings from melting or sliding off.
6. Using Stale Ingredients: Use fresh and good-quality ingredients, especially when it comes to the Oreos used in the cupcakes and frosting. Stale Oreos can affect the overall taste and texture.
7. Overbaking the Cupcakes: Keep a close eye on the cupcakes while they are baking to prevent overbaking. Overbaking can result in dry and crumbly cupcakes, impacting the overall enjoyment.
8. Overloading the Frosting: While it’s tempting to add generous amounts of frosting to your cupcakes, avoid overloading them. A balanced amount of frosting complements the cupcakes without overpowering the cookies and cream flavor.
9. Ignoring Cooling Time: Allow the cupcakes to cool completely before applying the frosting. Applying frosting to warm cupcakes can lead to a messy and uneven appearance.
FAQ
1. Question: How do I make Cookies and Cream Cupcakes at home?
Answer: To make Cookies and Cream Cupcakes at home, you’ll need ingredients like flour, cocoa powder, butter, sugar, eggs, milk, Oreos, and frosting. Mix the dry and wet ingredients, fold in crushed Oreos, bake the cupcakes, and frost them with cookies and cream frosting for a delightful treat.
2. Question: Can I use store-bought frosting for Cookies and Cream Cupcakes?
Answer: Yes, you can use store-bought frosting if you’re looking for a quick and convenient option. However, making homemade cookies and cream frosting adds a unique touch and flavor to the cupcakes.
3. Question: Are Cookies and Cream Cupcakes suitable for special occasions?
Answer: Absolutely! Cookies and Cream Cupcakes are perfect for birthdays, parties, and special gatherings. Their delicious taste and eye-catching appearance make them a hit at any celebration.
4. Question: Can I use gluten-free flour to make these cupcakes?
Answer: Yes, you can substitute all-purpose flour with gluten-free flour to make these cupcakes suitable for those with gluten sensitivities. Just ensure other ingredients used are also gluten-free.
5. Question: How long do Cookies and Cream Cupcakes stay fresh?
Answer: Properly stored in an airtight container, Cookies and Cream Cupcakes can stay fresh at room temperature for up to 2 days or refrigerated for up to 5 days.
6. Question: Can I freeze Cookies and Cream Cupcakes for later consumption?
Answer: Yes, you can freeze these cupcakes without frosting. Once cooled, wrap them individually in plastic wrap and store them in an airtight container for up to 2 months. Thaw before frosting and serving.
7. Question: What can I use instead of Oreos for a unique twist?
Answer: You can try using other cookies with cream filling, like chocolate sandwich cookies or chocolate-filled cookies, to create a different flavor profile.
8. Question: How do I prevent the cupcakes from sinking in the middle while baking?
Answer: To prevent sinking, avoid overmixing the batter and ensure your leavening agents like baking soda are fresh. Also, make sure not to open the oven door too early while baking.
9. Question: Are Cookies and Cream Cupcakes suitable for kids’ parties?
Answer: Yes, kids love Cookies and Cream Cupcakes for their delightful taste and appealing appearance. They are a fantastic choice for children’s parties and school events.
10. Question: Can I add extra cookie pieces to the frosting for added texture?
Answer: Yes, you can definitely add more crushed Oreos or cookie pieces to the frosting for added texture and flavor. It’s a great way to enhance the cookies and cream experience.