Cookies N' Cream Cupcakes
Moist chocolate cupcakes with a cookies n' cream candy center and a delectable Oreo frosting.
Servings 12 Servings
Ingredients
Cupcake Ingredients:
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup dark cocoa powder a blend of unsweetened and dutch processed cocoa powder
- 3/4 cup whole milk
- 12 unwrapped cookies n' cream eggs or cookies n' cream Hershey kisses
Oreo Frosting Ingredients
- 1/2 cup unsalted butter softened
- 4 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1/3 cup crushed Oreo cookies about 5 cookies with stuf removed
Instructions
- Preheat oven to 350 degrees. Place cupcake liners in a cupcake tin.
- 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.
- 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.
- Fill cupcakes liners 2/3 of the way full. Place one egg or hershey's kiss in the center of each cupcake.
- 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.
- 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.
Notes
Enjoy!