Cookies ‘N Cream Cupcakes

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I distinctly remember eating cookies ‘n cream bars as a kid during those times when my grandma would walk my brother, sister, and I over to the grocery store and buy us candy. You know, when life was so easy. And, honestly, I don’t think I’ve ever had another type of cookies ‘n cream “thing” ever since. I miss it! Those things were good!

Well, I did something about it.

And, let me tell you, there’s a reason cookies ‘n cream is divine. These might just be a new favorite cupcake flavor of mine. Creaminess and chocolatey-ness is a food match made in heaven!

Begin them by creaming together some butter, sugar, and brown sugar. Slide in 2 eggs and some vanilla and mix again.

In a separate bowl, whisk together some flour, dark cocoa powder (it makes it extra rich and fudgy!), baking soda, and salt. Then, in a measuring cup, whisk together a cup of sour cream, 1/2 a cup of milk, and a splash of brewed coffee.

 Alternately mix the flour mixture and the milk mixture into the butter/sugar mixture, beginning and ending with the flour mixture, until just combined.

Now (FUN ALERT!), smash half a package of chocolate sandwich cookies in a zip-top bag with a rolling pin and fold in the delicious cookie chunks!

Scoop the batter into paper-lined cupcake pans, filling the cups about 2/3 full. I love how blackish these are! It gives them an insta-cool factor.

Bake them at 350 for 20 minutes. I could just eat these babies plain and they would make for one yummy, chocolatey, cake-muffin. Wait, is a cupcake without frosting just a muffin?

To make the frosting, start by processing the second half of the cookies until finely ground. If there are any big chunks left, toss them out. Or put them on ice cream!

Mix 2 sticks of butter with some vanilla, salt, and 2 1/4 cups powdered sugar. Then, add 2 tablespoons of milk and another 2 1/4 cups of powdered sugar. Finish it off with another tablespoon or two of milk and fold in the cookie crumbs.

Pipe or spread the frosting on the cooled cupcakes before throwing caution to the wind and devouring one or two or three, whole. Just make sure to take the paper off first. These cupcakes are seriously some of the most luxurious, chocolatey cupcakes I’ve ever had. And, with the frosting on top, they taste astonishingly like an Oreo cookie. Which is always a good thing.

Cookies ‘N Cream Cupcakes

Source: All Things Sweet original recipe

Yield: about 20 cupcakes

Cupcakes:

12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup brown sugar, packed

2 eggs

1 tbsp. vanilla extract

1 cup sour cream

1/2 cup milk

2 tbsp. brewed coffee

1 3/4 cups all-purpose flour

1 cup dark unsweetened cocoa powder

1 1/2 tsp. baking soda

1/2 tsp. salt

1/2 package chocolate sandwich cookies

 

Preheat the oven to 350 degrees. Line cupcake pans with about 20 paper liners.

In the bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar on medium-high speed for 2 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a measuring cup, whisk together the sour cream, milk, and coffee. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the milk and flour mixtures alternately in thirds, beginning with the milk and ending with the flour. Place the cookies in a zip-top bag and smash them well with a rolling pin.

Scoop the batter into the cupcake liners, filling them about 2/3 full. Bake for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frosting:

2 sticks unsalted butter, at room temperature

1 tsp. vanilla extract

1/2 tsp. salt

4 1/2 cups powdered sugar

4 tbsp. milk

1/2 package chocolate sandwich cookies

 

In the bowl of an electric mixer, beat the butter, vanilla, and salt together for 1 minute. With the mixer running on medium speed, gradually add half the powdered sugar until combined, then add about half the milk. Continue to add the rest of the powdered sugar, then pour in the rest of the milk and mix until fluffy. In the bowl of a food processor, process the cookies until finely ground. Fold into the frosting with a rubber spatula. Spread or pipe the frosting onto the cooled cupcakes.