Description
Delightful cookies and cream cupcakes topped with rich buttercream frosting and drizzled with chocolate ganache, perfect for any celebration.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup crushed Oreos
- Oreo buttercream frosting
- Chocolate ganache
- Mini Oreo cookies for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add the softened butter, eggs, and vanilla extract. Mix until well combined.
- Gradually add the milk and mix until the batter is smooth.
- Fold in the crushed Oreos.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
- Frost with Oreo buttercream frosting, drizzle with chocolate ganache, and top with mini Oreo cookies.
Notes
For a stronger Oreo flavor, increase the crushed Oreos to 1 1/2 cups. Store leftovers in an airtight container at room temperature for up to three days.
