Cookies and Cream Cupcakes
Ingredients
The cupcakes
-
2
cups
granulated sugar
-
1 ¾
cups
all-purpose flour
-
¾
cup
Dutch processed cocoa
-
1 ½
teaspoons
baking powder
-
1 ½
teaspoons
baking soda
-
1
teaspoon
salt
-
2
large
eggs
-
1
cup
whole milk
-
½
cup
canola or vegetable oil
-
2
teaspoons
vanilla extract
-
1
cup
boiling water
-
28
pieces
Oreo cookies
The frosting
-
1
cup
unsalted butter at room temperature
-
3
cups
powdered sugar
-
1
teaspoon
vanilla extract
-
1 ½
tablespoons
milk
-
½
cup
chopped Oreo cookies
-
as desired
pieces
mini Oreo cookies for garnish
Instructions
- Preheat the oven to 350°F and line muffin tins with paper liners.
- In a stand mixer, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.
- Slowly add boiling water and mix until combined, being careful not to over mix.
- Place an Oreo cookie at the bottom of each liner and fill with batter until half full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar.
- Mix in vanilla and milk until smooth, then fold in chopped Oreo cookies.
- Frost the cooled cupcakes and top with mini Oreo cookies if desired.
Nutrition Facts (estimated)
Servings
28 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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