Description
Indulge in these decadent Chocolate Cookies and Cream Cupcakes! Rich chocolate cupcakes are filled with crushed Oreo cookies and topped with a creamy cream cheese frosting, creating a delightful treat for any occasion. Garnished with even more cookie crumbles, these cupcakes are the perfect blend of chocolatey goodness and creamy indulgence that everyone will love.
Ingredients
For the Cupcakes:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
1 large egg
1 tsp vanilla extract
½ cup buttermilk
10 Oreo cookies, crushed
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
For Garnish:
Extra crushed Oreo cookies (optional)
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the Cupcakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, mix the granulated sugar, brown sugar, vegetable oil, egg, vanilla extract, and buttermilk until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the crushed Oreos.
- Bake the Cupcakes: Spoon the batter evenly into the prepared cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or spatula. Garnish with extra crushed Oreos if desired.
- Serve and Enjoy: Enjoy these rich and creamy cupcakes for any occasion!
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Make sure the cream cheese and butter are at room temperature for a smoother frosting.
Store leftovers in an airtight container for up to three days in the refrigerator or freeze un-frosted cupcakes for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 400 kcal per cupcake
Keywords: Chocolate cookies and cream cupcakes, cream cheese frosting, Oreo cupcakes, chocolate cupcakes, dessert recipes, easy cupcakes, cookies and cream desserts, homemade cupcakes.