Recipe: Perfect Cookies and Cream Cupcakes

Cookies and Cream Cupcakes. This cookies and cream cupcake recipe starts with a moist and fluffy vanilla cake then add in lots of oreos! Divide remaining batter evenly among cups. Let cool completely in pan on wire rack.

Cookies and Cream Cupcakes Make sure and scroll down to see the recipe video! I LOVE these Cookies and Cream Cupcakes! These Cookies and Cream Cupcakes are a cookie lover's dream come true. You can have Cookies and Cream Cupcakes using 16 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Cookies and Cream Cupcakes

  1. You need 1/4 cup of Butter , soft at room temperature.
  2. Prepare 1/2 cup of Sugar (adjust to taste).
  3. You need 2 – 3 Tablespoons of Cream Yogurt Milk / /.
  4. You need 1 Tablespoon of Milk Powder.
  5. Prepare 1 teaspoon of Vanilla Extract.
  6. Prepare 1 and 1/4 cup of All Purpose Flour.
  7. It’s 1 teaspoon of Baking Powder.
  8. Prepare 1 teaspoon of Baking Soda.
  9. You need a pinch of Salt of (*skip if using salted butter).
  10. It’s 4 – 8 of Oreo Cookies , crushed.
  11. You need 1 of Butter stick of , soft at room temperature (100 grams).
  12. You need 1 and 1/4 cups of Sugar Powdered (adjust for sweetness).
  13. Prepare 1 teaspoon of Vanilla Extract.
  14. It’s 2 – 3 of Oreo cookies , crushed (optional).
  15. You need bag / pastry bag of Zip lock.
  16. Prepare of Oreo Cookies , broken into halves, for decorating.

And not just any cupcakes, but Cookies and Cream Cupcakes. These cupcakes are all kinds of amazing because they are chocolate cupcakes with an Oreo cookie hidden inside! Monday isn't looking so bad, huh? Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer.

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Cookies and Cream Cupcakes step by step

  1. Preheat oven to 160 C (150 C if using convection oven). Line cupcake molds with liners..
  2. Cream the butter and sugar together for 2-3 minutes. Add the milk powder, cream / yogurt, vanilla extract and mix well to form a smooth mixture..
  3. Sift in the flour, baking powder, baking soda, salt into the butter mixture. Mix to form a smooth batter. Don't over mix or you'll end up with a bread like texture..
  4. Add some crushed Oreos and fold into the batter (optional).
  5. Fill each cupcake mold with batter upto half of the mold..
  6. Bake at 160 C for 20-25 minutes (or until the cupcakes are completely cooked through). Let the cupcakes cool completely..
  7. In a clean bowl, add butter, sugar, vanilla and cream for 4-5 minutes until you have a fluffly, creamy butter cream..
  8. Crush some oreos into the butter cream if you want and mix well..
  9. Fill a pastry bag / zip lock bag with the butter-cream. Cut one end of the cover..
  10. Pipe the cream onto the center of each cupcake. Fill as much or as little frosting as you like. (Since this is a bit heavy, I'd advise you to go low on the frosting).
  11. Decorate each cupcake with a Oreo / half an oreo if you want.
  12. Chill for 5-10 minutes. Serve!.
  13. Stays well in the fridge upto 3 days. If serving, remove from the fridge and allow to thaw for at least 30 minutes so that the buttercream has a chance to become soft & fluffy again.

Stir in the eggs, oil, water, and sour cream. Cookies and cream make an undeniably delicious combination, especially when packaged into scrumptious cupcakes. Starting with a white cake mix means these cupcakes are simple to make. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract.

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