Cookies & Cream Cupcakes
These delightful cupcakes combine rich chocolate flavors with the crunch of crushed cookies, making them perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1 box chocolate cupcake mix provides structure and rich flavor
- 1 cup water adds moisture
- 1/2 cup vegetable oil adds moisture and tenderness
- 3 large eggs binds ingredients and adds richness
- 1 cup crushed chocolate sandwich cookies (like Oreos) adds texture and flavor
Frosting Ingredients
- 1 cup unsalted butter, softened creates a creamy consistency
- 4 cups powdered sugar adds sweetness and structure for frosting
- 1/4 cup heavy cream lightens the frosting and adds richness
Garnish Ingredients
- 1 cup crushed chocolate sandwich cookies for garnish, adds texture and visual appeal
- 1 cup chocolate ganache provides a glossy finish and rich flavor
Instructions
Preparation
- Preheat your oven following the instructions on the chocolate cupcake mix box. Prepare a muffin tin by lining it with cupcake liners.
- In a mixing bowl, combine the chocolate cupcake mix, water, vegetable oil, and eggs. Stir gently until smooth.
- Fold in the cup of crushed chocolate sandwich cookies.
- Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake according to the time suggested on the box, until a toothpick comes out clean.
- Remove from the oven and cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Cream the softened unsalted butter and powdered sugar in a mixing bowl until light and fluffy.
- Gradually mix in the heavy cream until the frosting is smooth and spreadable.
Assembly
- Frost each cooled cupcake generously with the buttercream.
- Garnish with additional crushed chocolate sandwich cookies.
- Drizzle chocolate ganache over the frosted cupcakes.
Notes
For best results: ensure all ingredients are at room temperature, don't overmix the batter, and store leftovers in an airtight container.