Cookies N’ Cream Cupcakes Recipe

Name: Cookies N’ Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Unsalted Butter; 2/3 cups Granulated Sugar; 2 whole Eggs; 1 teaspoon Vanilla Extract; 1-1/2 cup All-purpose Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Salt; 1/4 cups Dark Cooca Powder; 3/4 cups Whole Milk; 12 whole Unwrapped Cookies N' Cream Candies; FOR THE FROSTING:; 1/2 cups Unsalted Butter; 4 ounces, weight Cream Cheese, Softened; 3 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 3 Tablespoons Whole Milk; 1/3 cups Crushed Oreo Cookies

Servings: persons

FOR THE CUPCAKES:
1/2 cups Unsalted Butter
2/3 cups Granulated Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
1-1/2 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoons Salt
1/4 cups Dark Cooca Powder
3/4 cups Whole Milk
12 whole Unwrapped Cookies N' Cream Candies
FOR THE FROSTING:
1/2 cups Unsalted Butter
4 ounces, weight Cream Cheese, Softened
3 cups Powdered Sugar
1 teaspoon Vanilla Extract
3 Tablespoons Whole Milk
1/3 cups Crushed Oreo Cookies

1
Preheat oven to 350u00b0F. Place cupcake liners in a cupcake tin.
2
Use a mixer to cream together butter and sugar until fluffy. Beat in eggs one at a time. Scrape down the sides of the bowl after adding each egg. Beat in the vanilla.
3
Sift together flour, baking powder, salt and cocoa powder. Beat half of the flour mixture into the wet mixture. Beat in half of the milk. Beat in remaining dry ingredients. Beat in the rest of the milk.
4
Fill cupcakes liners 2/3 full. Place one candy in the center of each cupcake.
5
Bake for 15-20 minutes or until a toothpick inserted comes out with a few crumbs on it. Allow cupcakes to cool for a few minutes in the tin. Transfer cupcakes to a cooling rack. Cool completely.
6
To make the frosting, beat together butter and cream cheese until smooth. Beat in the powdered sugar, vanilla extract and milk. Continue beating until mixture becomes stiff but spreadable. Gently fold in the crushed Oreo cookies. Place frosting into a piping bag and pipe onto cupcakes. Serve.

2244

kcal

Calories

171

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Unsalted Butter, 2/3 cups Granulated Sugar, 2 whole Eggs, and more.

Yes, Cookies N’ Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cookies N’ Cream Cupcakes

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