Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Ensure these ingredients are well combined.1 ½ cups all-purpose flour, 1 cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, and vanilla extract. Add the eggs and whisk until just combined.1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract, 2 large eggs
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or vigorously by hand) until just combined. Be careful not to overmix.
- Gradually add the hot water or hot brewed coffee to the batter, mixing on low speed until smooth. The batter will be thin. Gently fold in the ¾ cup of finely crushed chocolate sandwich cookies.½ cup hot water or hot brewed coffee, ¾ cup finely crushed chocolate sandwich cookies
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy.1 cup unsalted butter
- Gradually add the sifted powdered sugar, alternating with the milk (starting and ending with powdered sugar). Beat on low speed until combined, then increase to medium-high speed and beat until smooth and creamy. Add more milk, one teaspoon at a time, if the frosting is too thick.3 cups powdered sugar, ¼ cup milk
- Stir in the vanilla extract. Gently fold in the ½ cup of finely crushed chocolate sandwich cookies.1 teaspoon vanilla extract, ½ cup finely crushed chocolate sandwich cookies
- If desired, divide the frosting into two bowls. Add a drop or two of black food coloring to one bowl and mix until you achieve a deep gray or black color. Swirl the dark frosting into the white frosting using a spatula for a marbled effect.Optional: Black food coloring
- Once the cupcakes are completely cool, ice them generously with the cookies and cream frosting. Garnish with extra crushed cookies or cookie crumbles.
Notes
Storing at Room Temperature: Properly frosted Cookies and Cream Cupcakes can be stored in an airtight container at room temperature for up to 2 days.
Refrigerating for Longer Storage: For longer storage, or if your frosting is more delicate and contains ingredients like cream cheese, refrigerate the cupcakes in an airtight container for up to 4-5 days.
Freezing for Future Enjoyment: Unfrosted cupcakes can be individually wrapped in plastic wrap and then placed in a freezer-safe bag or container for up to 2 months.
Reheating: To reheat cupcakes stored at room temperature, simply bring them out of their container about 30 minutes before serving. For refrigerated cupcakes, allow them to sit at room temperature for at least an hour to soften.
Refrigerating for Longer Storage: For longer storage, or if your frosting is more delicate and contains ingredients like cream cheese, refrigerate the cupcakes in an airtight container for up to 4-5 days.
Freezing for Future Enjoyment: Unfrosted cupcakes can be individually wrapped in plastic wrap and then placed in a freezer-safe bag or container for up to 2 months.
Reheating: To reheat cupcakes stored at room temperature, simply bring them out of their container about 30 minutes before serving. For refrigerated cupcakes, allow them to sit at room temperature for at least an hour to soften.
