Cookies and Cream Cupcakes
Quick and easy chocolate cupcake recipe with vanilla frosting and Oreo cookies on top.
Servings 12 cupcakes
Cost 5
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.