Cookies and Cream Cupcakes
Cookies and Cream Cupcakes are a delicious twist on classic cupcakes. With a rich chocolate flavor and bits of crunchy chocolate sandwich cookies mixed into the batter, these cupcakes are perfect for any occasion. Topped with whipped cream and even more cookie crumbs, they are sure to please both kids and adults alike!
Why make this recipe?
These Cookies and Cream Cupcakes are not just easy to make but also incredibly fun to eat! With simple ingredients and a straightforward process, this recipe is perfect for beginner bakers. Whether you’re celebrating a birthday, hosting a party, or just want a sweet treat, these cupcakes will surely impress.
How to prepare Cookies and Cream Cupcakes
Follow these easy steps to whip up a batch of delightful Cookies and Cream Cupcakes.
Ingredients:
- 1 1/2 cups all-purpose flour 🥣
- 1 cup granulated sugar 🍬
- 1/2 cup unsweetened cocoa powder 🍫
- 1 tsp baking soda 🥄
- 1/2 tsp baking powder 🥄
- 1/4 tsp salt 🧂
- 1/2 cup unsalted butter, softened 🧈
- 2 large eggs 🥚
- 1 tsp vanilla extract 🍦
- 1 cup buttermilk 🥛
- 1 cup crushed chocolate sandwich cookies 🍪
- 1 cup whipped cream or frosting for topping 🍦
- Additional crushed cookies for garnish 🍪
Instructions:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat the softened butter until creamy. Add in the eggs and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until the batter is smooth.
- Fold in the crushed chocolate sandwich cookies.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Top each cupcake with whipped cream or frosting and garnish with additional crushed cookies.
How to serve Cookies and Cream Cupcakes
Serve your Cookies and Cream Cupcakes at room temperature or slightly chilled. They’re perfect for parties, picnics, or as a delightful after-dinner treat.
How to store Cookies and Cream Cupcakes
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to keep the toppings separate until you’re ready to serve!
Tips for preparing Cookies and Cream Cupcakes
- Ensure your butter is at room temperature for easier mixing.
- Don’t overmix the batter; mix just until combined for the best texture.
- Use a cookie scoop for even cupcake sizes.
- For a richer chocolate flavor, use dark cocoa powder.
Variations
- For a fun twist, try adding different flavored sandwich cookies, like mint or peanut butter, into the batter.
- You can also bake the batter in a round cake pan for a Cookies and Cream cake instead of cupcakes!
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk. Just add a teaspoon of vinegar or lemon juice to one cup of milk, let it sit for 10 minutes, and it will mimic buttermilk.
2. Can I freeze these cupcakes?
Absolutely! You can freeze unfrosted cupcakes for up to 3 months. Just wrap them tightly in plastic wrap and place them in an airtight container.
3. How can I make these cupcakes gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best results.
Enjoy baking and indulging in these delightful Cookies and Cream Cupcakes! 🎉🧁