Cookies and Cream Cupcakes
User Reviews
5
Cookies and Cream Cupcakes
Description
This recipe makes regular-sized chocolate cupcakes using a blend of milk and apple cider vinegar to mimic buttermilk, combined with oil, sugar, vanilla, flour, cocoa powder, baking soda, and baking powder. The batter is mixed until smooth with small lumps allowed to prevent toughness. They bake at 350 degrees Fahrenheit in lined muffin pans.
The frosting is a buttercream made from butter and confectioners' sugar, with roughly chopped Oreo cookies folded in for a cookies-and-cream texture and flavor. The frosting quantity is generous, enough for about two heaping tablespoons per cupcake, ensuring plenty of sweet topping balanced against the moist cupcakes.
These cupcakes can be made a day ahead and stored airtight, with unfrosted cupcakes held at room temperature and frosted ones best eaten within a day or refrigerated to keep fresh longer. The recipe adapts well for various baking preferences by swapping plant-based fats or milk alternatives. It yields a dessert that combines chocolate with the familiar cookies-and-cream taste.
Ingredients
Cupcakes
- 2 cups milk I used unsweetened vanilla almond milk, use any kind you'd like
- 1 tablespoon apple cider vinegar
- 1 ½ cups granulated sugar
- ⅔ cup canola oil or vegetable oil
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder natural
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Frosting
- 1 cup butter or non-dairy butter or shortening
- 3 to 3 ½ cups confectioners’ sugar
- 24 Oreo cookies roughly chopped
Instructions
Cupcakes
- Preheat oven to 350F and line two 12-count regular muffin pans with paper or foil liners. I made 22 cupcakes and you could probably get 24 from the batch if you fill them more shallow; and the recipe halves easily if you need 11-12 cupcakes. Set pans aside.
- To a large bowl, add the milk, apple cider vinegar, stir, and set aside for about 5 minutes to curdle. It doesn’t get as thick as regular buttermilk and that’s okay.
- While waiting for the milk, to a separate large bowl, add the sugar, oil, vanilla, and whisk a bit. Mixture is thick and granular.
- Add the curdled milk to the sugar-oil mixture and whisk until smooth and combined; set aside.
- To a separate large bowl, add the flour, cocoa, baking soda, baking powder, salt, and whisk to combine.
- Slowly add the wet mixture to the dry, stirring until smooth and no large lumps remain. A few tiny lumps are okay. Don’t overmix because that can result in tough cupcakes.
- Turn batter out into prepared muffin pans, filling each cavity to about 3/4-full.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter, and are domed and springy to the touch. Start watching closely and checking at 17-18 minutes since all ovens and climates vary; don’t overbake which is easy to do with dark-colored items.
- Allow cupcakes to cool in pan for 5 to 10 minutes before removing and placing on a wire rack to cool completely.
- After cupcakes have cooled completely they can be frosted.
Frosting
- To a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter, confectioners’ sugar, and beat on low speed for about 2 minutes before increasing to high speed and beating for about 3 minutes, or until very light and fluffy; set aside.
- Roughly chop the Oreos. I chop by hand because I like some decent-sized pieces of Oreos rather than having them pulverized into crumbs which is what tends to happen all too quickly in the food processor.
- Add the Oreos to the frosting and mix on low speed until just incorporated, about 30 seconds.
- Frost each cupcake with a generous dollop of frosting. I used my 2-tablespoon cookie scoop but you can experiment with what works best.
Notes
- The frosting recipe yields enough to generously frost about 22 cupcakes with roughly two heaping tablespoons each; any leftover frosting can be stored airtight in the refrigerator for weeks.
- Cupcakes can be made a day ahead and stored airtight at room temperature before frosting.
- For longer storage, frosted cupcakes can be refrigerated but they tend to dry out faster in the fridge.
- This cupcake recipe is adapted from Vegan Cupcakes Take Over the World, and the frosting is an original recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 448kcal | 22% |
| Carbohydrates | 86g | 29% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 3mg | 1% |
| Sodium | 221mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 71g | 142% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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