Ultimate Cookies and Cream Lovers Cupcakes

photo by kayla21832004_80035



- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
-
Cupcakes
- 1 cup flour
- 1⁄3 cup unsweetened cocoa powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup milk
- 1 teaspoon apple cider vinegar
- 3⁄4 cup sugar
- 1⁄3 cup canola oil
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon extract (almond, chocolate, or vanilla)
- 10 Oreo cookies, coarsely chopped
-
Frosting
- 1⁄2 cup shortening
- 1⁄2 cup butter
- 3 1⁄2 cups confectioners' sugar, sifted if clumpy
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 cup milk
- 5 Oreo cookies, finely mashed
directions
- For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
- In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
- In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
- Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
- Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool completely.
-
Frosting:
- While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
- Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
- Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
- Frost the cupcakes and serve!
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Reviews
-
I wasn't a fan of these and won't make them again. I was excited by the reviews, but the frosting had the cheap, taste and texture of that found on cakes from Wal-mart, Sam's Club or your local supermarket. I assume this is because of all the shortening used as opposed to a traditional buttercream. FYI...As some people have stated, I actually doubled the batter but not the frosting and still had frosting left over.
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RECIPE SUBMITTED BY
I'm a med school student that loves to cook. You might have guessed though that being a college student doesn't give me a whole lot of money to spend on ingredients and such. So instead, whenever I go home, I try to cook something new for parents.