Cookies and Cream Cupcakes with Milk Chocolate Frosting

CakeCakesChocolateCupcakesDessertDessertsParty Food

I haven’t been cooking or baking as much as I’d like to. My job can get so stressful and busy sometimes, that by the time I get home, all I want to do is lay on the couch and kick my feet up. That means PB&J’s or Ramen for dinner.

Last weekend my kiddo’s had a sleepover at their Grandma’s house, so I had some time on my hands to get baking. I was a happy girl. Being in my kitchen baking, and not having 3 kids around (to ask me for a snack, or drink, or if they can help) was a little piece of heaven. It doesn’t happen that often, so I took full advantage.

I whipped up these AMAZING Cookies and Cream Cupcakes, and topped them off with creamy, dreamy Milk Chocolate Frosting. When the kids got home later that day, I let them each have one, and of course the Hubs too, and then took the rest of them to work on Monday. They got rave reviews. Everyone loved them!

Cookies and Cream Cupcakes
with Milk Chocolate Frosting

2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, melted
4 egg whites
1/2 cup sour cream
1 1/2 cups milk ( I used 2%)
4 teaspoons vanilla extract
2 cups chopped Oreo cookies ( about 20 Oreo cookies)

Milk Chocolate Frosting:
2 sticks (1 cup) unsalted butter, softened to room temperature
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
3 Tablespoons heavy cream

Directions: Preheat oven to 325 degrees F. Line 3 standard-size muffin tins with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large, microwavable bowl, add the 2 sticks of butter. Melt butter in the microwave (about 1 minute or so) Then, stir in sugar until combined. Add egg whites, sour cream, milk and vanilla. Beat on medium speed, with a hand mixer, until combined. Slowly add in the flour mixture, mix on low speed until no lumps remain. Fold in the crushed oreo cookies. Batter will be thick.

Divide batter evenly into the cupcake liners, only filling liners 2/3 full of batter.
Bake for 18-20 minutes, or until toothpick inserted comes out clean. Cool cupcakes completely before frosting.

For Frosting: Cream the butter in a stand mixer, on medium speed for 3 minutes. You want it very creamy. Then on low speed, slowly add in powdered sugar, cocoa and salt. Mix until they are absorbed into the butter. Then add in vanilla and heavy cream. Beat frosting for 2-3 minutes on medium speed until very creamy and combined. Spread frosting on the cooled cupcakes, topping with extra oreo crumbs, if desired.

Recipe makes 36 cupcakes.

Recipe slightly adapted from: Sally’s Baking Addiction

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