Cookies and Cream Stuffed Cupcakes

$- 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 tsp baking powder - ½ tsp baking soda - ¼ tsp salt - ½ cup unsalted butter, softened - 2 large eggs, at room temperature - 1 tsp vanilla extract - ½ cup buttermilk, at room temperature - 1 cup crushed chocolate sandwich cookies (like Oreos) - 1 cup whipped cream cheese frosting - Additional crushed cookies for topping To make cookies and cream stuffed cupcakes, gather these ingredients. All-purpose flour gives structure. Granulated sugar adds sweetness. Baking powder and baking soda help the cupcakes rise. Salt balances flavors. Unsalted butter, softened to room temperature, makes the batter creamy. Use two large eggs to provide moisture and richness. Vanilla extract adds a lovely flavor. Buttermilk keeps the cupcakes moist and tender. Crushed chocolate sandwich cookies are the star of the show. They add texture and a rich taste. Whipped cream cheese frosting will be used for stuffing and topping. Finally, use additional crushed cookies to garnish the cupcakes and add a fun crunch. These ingredients work together to create a soft, rich cupcake. The combination of flavors and textures makes each bite a tasty experience. You will love how easy it is to gather these items and whip up this delightful treat! {{ingredient_image_2}} 1. Preheat the oven. Start by setting your oven to 350°F (175°C). This step ensures even baking. 2. Mix dry ingredients. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Mix well to avoid lumps. 3. Cream butter and sugar. In a large bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix until the color turns light and fluffy, about 3-4 minutes. 1. Incorporate eggs and vanilla. Add 2 large eggs, one at a time, blending well after each. Stir in 1 tsp of vanilla extract until mixed. 2. Combine wet and dry ingredients. Gradually mix the dry ingredients into the butter mixture. Alternate with ½ cup buttermilk. Start and end with dry ingredients. Mix gently to avoid overmixing. 3. Fold in crushed cookies. Take 1 cup of crushed chocolate sandwich cookies (like Oreos) and fold them into the batter with a spatula. This adds great flavor and texture. 1. Fill cupcake liners. Use a spoon or scoop to fill each cupcake liner about 2/3 full with batter. This allows room for rising. 2. Bake and check doneness. Place the cupcake pan in the oven. Bake for 18-20 minutes. Check with a toothpick; it should come out clean or with a few moist crumbs. 3. Cool before stuffing. Let the cupcakes cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. 1. Stuff with whipped cream cheese frosting. After the cupcakes cool, remove a small circle from the center of each. Fill with 1 cup of whipped cream cheese frosting until the cavity is full. 2. Frost the tops of cupcakes. Use a spatula or piping bag to frost each cupcake with more whipped cream cheese frosting. 3. Garnish with crushed cookies. Sprinkle additional crushed cookies on top for a fun and tasty finish. - Avoiding overmixing the batter: Mix just until combined. Overmixing makes your cupcakes dense. Gently fold in the dry mix to keep them light and airy. - Tips for room temperature ingredients: Using room temperature butter and eggs helps mix better. It creates a fluffy texture. Take them out of the fridge an hour before you bake. - Ensuring even frosting distribution: Use a piping bag for smooth, even frosting. Start in the center and spiral out. This gives each cupcake a pretty look and ensures every bite has frosting. - Creative garnishing ideas: Top your cupcakes with crushed cookies or whole cookies. This adds texture and makes them look festive. You can also use chocolate shavings for an extra treat. - Using different piping techniques: Try different tips to create unique designs. A star tip makes lovely swirls, while a round tip gives a nice, classic look. Experiment to find your favorite. - Presenting on a decorative platter: A beautiful platter makes your cupcakes stand out. Arrange them in a circle or in rows. Add some whole cookies around them for extra flair. Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smoother batter and results in fluffier cupcakes. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so be gentle! Chill the Frosting: For easier piping and spreading, chill your whipped cream cheese frosting for about 15-20 minutes before frosting the cupcakes. This makes it firmer and easier to work with. Experiment with Fillings: Feel free to get creative with the filling! Try adding a dollop of chocolate ganache or a fruit preserve alongside the frosting for a fun twist. {{image_4}} You can switch up the flavors in your cookies and cream stuffed cupcakes. Try these ideas: - Chocolate cupcakes: Use chocolate cake mix instead of vanilla. This adds more richness. - Vanilla cupcakes: Stick with classic vanilla for a lighter taste. It pairs well with crushed cookies. - Substitute for different sandwich cookies: Use any sandwich cookie you like. Try peanut butter or mint flavors for a twist. Frosting plays a big role in your cupcakes' taste and look. Here are some options: - Cream cheese vs. regular buttercream: Cream cheese frosting is tangy and rich. Regular buttercream is sweet and fluffy. Choose based on your taste. - Adding flavors to frosting: You can add cocoa powder for chocolate frosting. Or mix in vanilla or almond extract for a flavor boost. - Using whipped cream instead: Whipped cream gives a light and airy texture. It’s a great choice for a less sweet topping. Store your cookies and cream stuffed cupcakes at room temperature. They stay soft this way. Place them in an airtight container. This keeps them fresh and moist. If you live in a hot area, you might want to use the fridge. This helps prevent melting. Just remember that cold cupcakes can lose some softness. Cookies and cream stuffed cupcakes last about 3 to 4 days at room temperature. If stored in the fridge, they can last up to a week. Watch for signs of freshness loss. If the cupcakes become dry or hard, it's time to toss them. If you see any mold, do not eat them. Always check before enjoying your sweet treat! Can I freeze cookies and cream stuffed cupcakes? Yes, you can freeze these cupcakes. First, allow them to cool completely. Then, wrap each one in plastic wrap and place them in a freezer bag. They can stay fresh for up to three months. To enjoy, just thaw them in the fridge overnight. How do I fix dry cupcakes? If your cupcakes turn out dry, check your baking time. Overbaking can cause dryness. Also, try adding a bit more buttermilk next time. This makes the batter moist. You can also brush dry cupcakes with milk or simple syrup to add moisture. Can I make the batter ahead of time? You can prepare the batter ahead of time. Mix it and store it in the fridge for up to 24 hours. Just remember to bring it back to room temperature before baking. This ensures even baking and good texture. What type of cookie works best for stuffing? Chocolate sandwich cookies work best for stuffing. Oreos are a popular choice because they blend well with the cupcake flavors. You can also try other chocolate cookies for a different taste. How can I make these dairy-free? To make these cupcakes dairy-free, swap the buttermilk for almond milk or oat milk. Use dairy-free butter and a dairy-free cream cheese for the frosting. This way, everyone can enjoy them! Tips for making mini stuffed cupcakes To make mini stuffed cupcakes, use a mini cupcake pan. Fill each liner about halfway with batter. Adjust the baking time to about 10-12 minutes. Stuff them the same way for a fun bite-sized treat! You’ve learned about the key ingredients to make stuffed cupcakes, from flour to frosting. We covered step-by-step instructions to mix, bake, and stuff. I shared tips to achieve the perfect cupcake, plus ideas to decorate them. You can even try different flavors or storage methods. Now, you’re ready to create your own delicious treats. Enjoy the baking process and share your tasty results!$

Cookies and Cream Stuffed Cupcakes

Delicious cupcakes filled with whipped cream cheese frosting and topped with crushed chocolate sandwich cookies.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

1.5 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cups unsalted butter, softened to room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
0.5 cups buttermilk, at room temperature
1 cup crushed chocolate sandwich cookies (e.g., Oreos)
1 cup whipped cream cheese frosting
to taste additional crushed cookies for topping

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a standard cupcake pan with paper liners to prepare for baking.
Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, ensuring no lumps remain.
Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and a pale yellow color, which should take about 3-4 minutes.
Incorporate Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, blending well after each addition to fully incorporate. Then, stir in the vanilla extract until evenly mixed.
Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the creamed butter, alternating with the buttermilk. Start and end with the flour mixture, mixing gently just until the ingredients are combined to avoid overmixing.
Fold in the Cookies: Carefully fold in the crushed chocolate sandwich cookies using a spatula, making sure they are evenly distributed throughout the batter.
Fill Cupcake Liners: Using a spoon or a scoop, fill each cupcake liner with batter, ensuring to fill them about 2/3 full to allow room for rising.
Bake: Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
Cool: Once baked, allow the cupcakes to cool in the pan for 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.
Stuff with Frosting: Once the cupcakes are entirely cooled, use a small knife or a cupcake corer to remove a small circle from the center of each cupcake. Spoon a generous amount of whipped cream cheese frosting into each cavity until filled.
Frost the Top: Using a spatula or piping bag, frost the tops of each cupcake with additional whipped cream cheese frosting. Finish by sprinkling the crushed cookies on top for a delightful garnish.

Notes

For an added touch, consider serving the cupcakes on a decorative platter and garnishing with whole cookies or chocolate shavings for an elegant look.

Keyword cookies and cream, cupcakes, dessert