Are you craving a sweet treat that's both incredibly delicious and surprisingly simple to make? Look no further! These Cookies & Cream Cupcakes are the perfect answer. Imagine the rich, creamy indulgence of cookies and cream ice cream, perfectly captured in a fluffy cupcake. This recipe is a fantastic addition to your collection of easy recipes and quick dinner ideas, ideal for satisfying those sudden sweet cravings or impressing guests at your next gathering. Homemade cooking has never been this rewarding!
Ingredients:
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Cookies & Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- ½ cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup Oreo cookies, finely crushed
Instructions:
Get started with the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a light and airy cupcake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Fill each cupcake liner about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Now for the delicious Frosting:
- In a large bowl, beat the softened butter until light and fluffy. This step is key to a smooth, creamy frosting.
- Gradually add the powdered sugar, beating until combined.
- Add the heavy cream and vanilla extract, and beat until light and fluffy.
- Stir in the crushed Oreos until evenly distributed.
Assemble your Cookies & Cream Masterpiece:
Once the cupcakes are completely cool, frost them generously with the Cookies & Cream frosting. You can use a piping bag for a professional look, or simply spread it on with a knife. Add extra crushed Oreos for decoration if desired.
Tips for the Best Cookies & Cream Cupcakes:
- Use good quality ingredients for the best flavor.
- Don't overmix the cupcake batter, as this can lead to tough cupcakes.
- Make sure the cupcakes are completely cool before frosting them, or the frosting will melt.
- For an extra decadent treat, add chocolate chips to the cupcake batter.
Variations:
- Chocolate Cupcakes: Substitute a portion of the all-purpose flour with unsweetened cocoa powder for a richer chocolate cupcake.
- Different Cookie Crumble: Experiment with other cookie crumbs like chocolate chip cookies or shortbread for a unique twist.
- Cream Cheese Frosting Swirl: Add a layer of cream cheese frosting before the cookies and cream frosting for a delightful flavor combination.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Sugar: Approximately 35-40g
This Cookies & Cream Cupcake recipe is a guaranteed crowd-pleaser. It's a fantastic recipe for beginners and a fun twist for experienced bakers. Enjoy the deliciousness!