Description
Indulge in the decadent delight of these Delicious Cookies and Cream Cupcakes. A rich, chocolate cupcake studded with chunks of Oreo cookies, topped with a creamy Oreo-infused frosting, these treats are a must-try for any dessert lover.
Ingredients
Scale
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 12 Oreo cookies (coarsely chopped)
Frosting:
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 Oreo cookies (finely crushed)
Instructions
- Prepare Cupcake Batter: Preheat the oven to 350°F. Whisk together flour, cocoa, baking powder, baking soda, and salt. Cream butter and sugar, add eggs, vanilla, sour cream. Alternate adding dry ingredients and milk. Fold in chopped Oreos. Bake for 18–20 minutes.
- Make Frosting: Beat butter and cream cheese. Gradually add powdered sugar, vanilla, and crushed Oreos. Frost cooled cupcakes and garnish as desired.
Notes
- Ensure cupcakes are completely cool before frosting.
- For extra Oreo flavor, press half a cookie into the bottom of each liner before adding batter.
- Store in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 36g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
