Cookies and Cream Cupcakes

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Two peas & their pod

Total Time

37 mins

Prep Time

15 mins

Cook Time

22 mins

Rating

(4)

Ingredients

28 cupcakes

For the cupcakes:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch processed cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup canola or vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
28 Oreo cookies
For the frosting:
1 cup unsalted butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
1 1/2 tablespoons milk
1/2 cup chopped Oreo cookies
Mini Oreo cookies for garnish, if desired

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Preparation

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Step 1

Preheat oven to 350 degrees F. Line muffin tins with paper liners. Set aside.

Step 2

In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.

Step 3

Add eggs, milk, oil, and vanilla. Beat on medium speed for one minute or until batter is smooth. Slowly pour in boiling water and mix until batter is smooth. Don't over mix.

Step 4

Place an Oreo cookie at the bottom of each paper liner. Fill liners ½ full with batter, covering the cookie. Bake cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire rack before frosting.

Step 5

While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Beat in the vanilla and milk. Mix until smooth. Beat in the chopped Oreo cookies. Mix until combined.