Cookies and Cream Cupcakes with Oreo Style Frosting
These Cookies and Cream Cupcakes with Oreo Style Frosting are a delightful treat, combining rich chocolaty cupcakes and creamy Oreo-style frosting that evoke warmth, comfort, and joy. Perfect for sharing and celebrating.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
- 1 cup crushed Oreos (for frosting)
- ½ cup softened butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 2-3 tbsp heavy cream or milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a cupcake pan with paper liners.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then mix in milk, vegetable oil, and vanilla extract. Add boiling water and mix gently.
- Combine wet and dry mixtures, stirring gently until just combined.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy, gradually add powdered sugar, then mix in heavy cream until smooth. Fold in crushed Oreos.
- Frost each cooled cupcake generously with the cookies and cream frosting.
- Optional: Decorate with extra Oreo shards or crushed Oreos.
Notes
Ensure ingredients are at room temperature.
Measure flour correctly to avoid dense cupcakes.
Don’t overmix the batter.
Cool cupcakes completely before frosting.
For a festive touch, use different Oreo flavors.
Store in an airtight container for freshness.