Best Cookies & Cream Cupcakes

"I found this recipe on Pinterest, and am posting to try for a carry-in. (They turned out delicious! I changed the icing to make it sturdier by adding 8 oz lite cream cheese, an additional 1/2 t. vanilla, an additional 5 T of powdered sugar, and added 1/2 t. almond extract. They held up longer at the cook-out than they would have made with just whipped cream!)"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Cook4_6 photo by Cook4_6
photo by Cook4_6 photo by Cook4_6
Ready In:
40mins
Ingredients:
16
Serves:
24
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ingredients

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directions

  • To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
  • In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
  • With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
  • Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
  • To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
  • Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

Questions & Replies

  1. anyone know how far in ADVANCE you can make these? have a shower to bake for and I can't bake everything the day of. Thanks
     
  2. can these be made gluten free?
     
  3. Hi there, I'm a little confused about the list of ingredients for the frosting. Whipping cream is listed twice. Is this correct, because there is no reference to this in the actual directions for this recipe? If this is correct, when do you add in the other 2 tablespoons of whipping cream? Thanks!
     
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Reviews

  1. These were incredible! I made half as written and half with peppermint extract in the cupcakes and crushed candy canes on top.
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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