Cookies Cream Cupcakes

Indulge in the ultimate dessert experience with these decadent Cookies Cream Cupcakes, a perfect treat for cookie lovers! Featuring a moist, chocolate-infused cupcake base swirled with crushed chocolate sandwich cookies, this recipe offers an irresistible combination of rich flavor and soft, tender texture. Topped with a luscious, cookie-studded buttercream frosting and a finishing touch of cookie garnish, these cupcakes deliver a gourmet bakery feel right from your own kitchen. With a quick prep time of 20 minutes and easy-to-follow instructions, this recipe is ideal for beginners and seasoned bakers alike. Perfect for parties, birthdays, or any sweet craving, these crowd-pleasers will quickly become a favorite. Try making these Cookies Cream Cupcakes today and savor the blissful harmony of chocolate and cream in every bite!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.25 cups All-purpose flour
• 1 cup Granulated sugar
• 0.25 cup Unsweetened cocoa powder
• 1.25 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 large Egg
• 0.5 cup Whole milk
• 0.25 cup Vegetable oil
• 1 teaspoons Vanilla extract
• 0.5 cup Boiling water
• 1 cups Chocolate sandwich cookies (crushed)
• 0.75 cup Unsalted butter (softened)
• 2.5 cups Powdered sugar
• 2 tablespoons Heavy cream
• 6 whole Additional chocolate sandwich cookies (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3

In a large bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.

Step 4

Gradually add the dry ingredients to the wet mixture, stirring until combined.

Step 5

Slowly pour in the boiling water, mixing until the batter is smooth and thin. Be careful not to overmix.

Step 6

Gently fold in the crushed chocolate sandwich cookies, ensuring even distribution.

Step 7

Fill each cupcake liner two-thirds full with the batter.

Step 8

Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 10

Meanwhile, prepare the frosting by beating the softened butter in a large bowl until creamy and fluffy, about 2–3 minutes.

Step 11

Gradually add the powdered sugar and beat on low speed until combined.

Step 12

Add the heavy cream and beat on high speed for 2–3 minutes until the frosting is light and fluffy.

Step 13

Crush additional chocolate sandwich cookies finely and gently fold them into the frosting.

Step 14

Using a piping bag or a spatula, frost the cooled cupcakes as desired.

Step 15

Top each cupcake with a piece of chocolate sandwich cookie for garnish.

Step 16

Serve and enjoy your Cookies Cream Cupcakes!

Nutrition Facts

Serving size	(1599.3g)

Amount per serving	% Daily Value*
Calories	6129.1

Total Fat 292.2g	0%
Saturated Fat 137.1g	0%
Polyunsaturated Fat 35.7g
Cholesterol 651.7mg	0%
Sodium 3126.0mg	0%
Total Carbohydrate 890.9g	0%
Dietary Fiber 33.7g	0%
Total Sugars 630.3g
Protein 50.0g	0%

Vitamin D 194.9IU	0%
Calcium 391.1mg	0%
Iron 27.1mg	0%
Potassium 1839.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 3.1%

Carbs: 55.7%