Name: Cookies and Cream Cupcake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups All-purpose flour; 1 cup Granulated sugar; 1.5 tsp Baking powder; 0.25 tsp Salt; 0.5 cup Unsalted butter, softened; 1 Large egg; 0.25 cup Sour cream; 0.5 cup Whole milk; 2 tsp Vanilla extract; 10 pieces Oreo cookies, crushed; 0.5 cup Oreo crumbs (fine for frosting); 3 cups Powdered sugar

Desserts

Cookies and Cream Cupcake

These decadent cupcakes feature a fluffy vanilla bean base loaded with crunchy chocolate sandwich cookie chunks. Topped with a velvety Oreo-infused buttercream and a mini cookie garnish, they are the perfect balance of creamy and crunchy in every bite.

Prep

25m

Cook

20m

Serves

Calories

415kcal

Qty	Ingredient
1.5 cups 190 g	All-purpose flour
1 cup 200 g	Granulated sugar
1.5 tsp 6 g	Baking powder
0.25 tsp 1 g	Salt
0.5 cup 115 g	Unsalted butter, softened
1 50 g	Large egg
0.25 cup 60 g	Sour cream
0.5 cup 120 ml	Whole milk
2 tsp 10 ml	Vanilla extract
10 pieces 110 g	Oreo cookies, crushed
0.5 cup 50 g	Oreo crumbs (fine for frosting)
3 cups 360 g	Powdered sugar

2 Method

Step 1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Place one whole Oreo at the bottom of each liner if desired for an extra treat.

Step 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg, sour cream, and vanilla extract until well combined.

Step 4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.

Step 5. Gently fold in the 10 crushed Oreo cookies using a spatula.

Step 6. Fill each cupcake liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 7. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 8. To make the frosting: Beat 1 cup of softened butter until smooth. Gradually add powdered sugar, 1 tablespoon of heavy cream, and the finely ground Oreo crumbs. Whip until light and airy.

Step 9. Pipe the frosting onto the cooled cupcakes and garnish with a mini Oreo or cookie crumbs.

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Ensure your butter and eggs are at room temperature for a smoother batter and better rise.
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Sift your Oreo crumbs for the frosting through a fine-mesh sieve to prevent them from clogging your piping tip.
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Do not overmix the batter once you add the flour, as this can result in a dense, tough cupcake.
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For a surprise crunch, place a whole Oreo cookie at the bottom of the cupcake liner before pouring in the batter.