Cookies and Cream Cupcakes

Indulge in the perfect blend of chocolate and cookies with these Cookies and Cream Cupcakes. They are moist, chocolatey cupcakes with a delightful Oreo cookie crunch, topped with a creamy cookies and cream frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 12 Oreo cookies, crushed
• For the frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla extract
• 6 Oreo cookies, crushed for decoration

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients

Mix until the batter is smooth and well combined

Gently fold in the crushed Oreo cookies into the batter

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely

While the cupcakes are cooling, prepare the frosting

In a mixing bowl, beat the softened butter until creamy

Gradually add the powdered sugar, milk, and vanilla extract, and continue to beat until the frosting is smooth and fluffy

Once the cupcakes are completely cooled, frost them with the cookies and cream frosting

Sprinkle the crushed Oreo cookies on top of each cupcake for decoration

Serve and enjoy your delicious Cookies and Cream Cupcakes