Homemade Cookies and Cream Cupcakes
The scent of deep cocoa wafting from the oven is the ultimate siren song, and these Cookies and Cream Cupcakes are the perfect way to answer the call. These aren't just your standard chocolate cakes; they feature a velvet-soft, dark chocolate crumb topped with a high swirl of silky Oreo-speckled buttercream.
Ingredients
- 1 ½ cups All-purpose flour
- 1 cup Granulated sugar
- ½ cup Dutch-processed cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
- ½ cup Buttermilk room temperature
- ½ cup Vegetable oil
- 1 large Egg room temperature
- 1 tsp Vanilla extract
- ½ cup Hot coffee or boiling water
- Frosting: 1 cup Unsalted butter softened, 3 cups Powdered sugar, ¼ cup Heavy cream, ½ cup Finely crushed Oreos
- Garnish: Mini Oreos and chocolate drizzle
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
- Add the buttermilk, oil, egg, and vanilla. Mix until smooth.
- Carefully stir in the hot coffee until the batter is well combined (it will be thin).
- Fill cupcake liners ⅔ full. Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack.
- For the frosting: Beat the butter until fluffy. Gradually add powdered sugar, cream, and vanilla. Fold in the finely crushed Oreos.
- Pipe frosting onto cooled cupcakes. Top with a mini Oreo and a drizzle of melted chocolate.