Cookies & Cream Dark Chocolate Cupcakes
Treat yourself to a batch of these quick & easy homemade Cookies & Cream Dark Chocolate Cupcakes! No special occasion required.
Servings 24 cupcakes
Ingredients
Dark Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup dark cocoa powder
- 2 teaspoon espresso powder
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1 cup brown sugar
- 2/3 cup vegetable oil
- 4 teaspoon vanilla extract
- ½ cup milk
Cookies & Cream Frosting
- 2 cups unsalted butter, softened
- 8 cups powdered sugar
- ½ cup heavy cream
- 4 teaspoons vanilla extract
- ½ teaspoons salt
- 12 cream-filled chocolate sandwich cookies, crushed to a powder (I used Oreo cookies)
Instructions
Make the cupcakes:
- Heat the oven to 350 degrees Line two standard-sized muffin tins with cupcake liners.
- Whisk together the dry ingredients from the flour through the salt. In a large bowl, whisk together the eggs, two types of sugar, vegetable oil, vanilla extract, and milk. Whisk the dry mixture into the wet ingredients one half at a time until the batter is smooth.
- Spoon the batter into the liners, filling them only half way. Bake in the oven for 20 minutes, until a toothpick comes out clean. Allow the cupcakes to cool completely on wire racks.
Make the frosting:
- In the bowl of a stand mixer, whip together the softened butter, powdered sugar, heavy cream, vanilla extract, and salt. When smooth, add the crushed cookies and mix slowly until combined.
Frost the cupcakes:
- Fill a piping bag fitted with a large tip with the frosting and pipe onto the cupcakes. Alternatively, you can use a knife to spread the frosting that way. Cupcakes are best eaten in 3-4 days.
Notes
Crushing the Cookies: For use in the frosting, it's important to get the cookies crushed into as fine a powder as possible. I achieved this with time, strength, and a meat tenderizer, but I imagine a food processor would work even better.
Storage: Frosted cupcakes can keep at room temperature for three to four days if kept in an airtight plastic container. To make cupcakes ahead of time, do not frost them - Bake the cupcakes and let them cool completely. If you plan to use them in a day, store at room temperature in an airtight container. Otherwise, you can wrap each cupcake individually in plastic wrap and freeze them for up to three months.