This recipe for Cookies and Cream Cupcakes is originally from Food and Wine and was created by Grace Parisi. The ratio of fat/sugar/flour/chocolate is similar to that of the cupcakes I made a few days ago, but this version is much better. The cupcakes have a chocolate crumb (chocolate cake) and the frosting is an American style vanilla buttercream.
Chocolate Cupcakes Texture
As mentioned, these are chocolate cupcakes, and they are a little bit softer and tighter crumbed. The recipe calls for a handheld mixer, but if you feel like it you can just beat it all together with a heavy duty scraper. The cupcakes will be a little heavier, but with cupcakes that's not always a bad thing.
Cookie and Cream Cupcakes Frosting
The frosting that goes with the recipe is a basic vanilla American style buttercream, then the cookies are sprinkled over the top of each cupcake. If you want, you can blend the broken or crushed cookies (I like them broken) right into the frosting. For a chocolate frosting, I you could try the one that goes with High Top Chocolate Sour Cream Cupcakes . Maybe do 6 with vanilla and 6 with chocolate?
Recipe
Cookies and Cream Cupcakes
Ingredients
- 4 tablespoons unsalted butter (56 grams)
- ¼ cup vegetable oil
- ½ cup water
- 1 cup all-purpose flour (125 grams)
- 1 cup granulated sugar (200 grams)
- ¼ cup plus 2 tablespoons natural (not Dutch) unsweetened cocoa powder (30 grams)
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ¼ cup buttermilk
- 1 teaspoon pure vanilla extract
Frosting and Topping
- 6 tablespoons unsalted butter, softened (84 grams)
- 2 cups confectioners’ sugar, sifted (200 grams) plus more if needed
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon of salt
- 2 tablespoons milk or heavy cream
- Crushed Oreos for topping
Instructions
- Preheat the oven to 350°. Line 12 muffin cups with paper liners.
- Melt the butter in the microwave or over the stove and combine it with the vegetable oil.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
- Divide between the cupcake cups. The batter should come about ¾ of the way to the top.
- Bake for about 25 minutes, until tops spring back when touched. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
Cookies and Cream Frosting
- Meanwhile, make the frosting:In a medium bowl, using an electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners’ sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
- Spread the frosting on the cooled cupcakes, top with the crushed Oreos and serve.
Anna says
Thanks Layla! Sounds like a great book.
layla baker says
I wanted to tell you a little about a new book coming out in September. Cupcakes, Cupcakes & More Cupcakes! by Lilach German is a literally sweet recipe book, filled with creations ranging from classic New York Cheescake to Cranberry Pumpkin Seed. Some are very sophisticated, targating the adult crowd and then some are perfect for children birthday parties and family get togethers... theres something for everyone. Lilach German is a Le Cordon Bleu Chef and it shows through this book. For example, Oreo cupcakes and Peanut Butter and Jelly cupcakes for kids... and celebration cupcakes for weddings, baby showers and passover. It has includes stunning photos and addictional healthy recipes with different ingredients like green tea and lavender as well. order today!
Anna says
Hi Katherine,
I liked these best with the sour cream frosting too, but it does make a lot. Maybe I'll add a note that says for 12 cupcakes, a half batch will work. I actuall got the recipe from Oprah.com and they used double what I posted.
Katherine says
Your website looks great. I made these cupcakes and they are fantastic, but instead of the oreo frosting - I used the sour cream frosting that you posted a couple days earlier. Really great frosting. However, it makes a lot. Wondering how long it will last in the fridge? Can you freeze frosting???
dani says
lovin' the new look!! and that cupcake looks so yummy 🙂
snookydoodle says
oh just marvellous!
Liesl says
These sound delicious!!!
Maureen says
OMG, I wish I could eat that through the screen. I wish I had that kind of baking talent.
dawn says
ohhh someone has a new look and I love it.
I haven't been around lately, but I'm back.
Oh everyone is getting their own new look for their website/blog, I must be next huh?
Well, I love these mainly because of the fluffy frosting.