Cookies and Cream Cupcakes ~
If you love the classic flavor of Oreo cookies, then these are the cupcakes for you!
Chocolate Oreo cupcakes topped with Oreo-infused buttercream frosting are perfect for a birthday party or an everyday treat!
Ingredients for Cookies and Cream Cupcakes
You will need:
- 1 cup oat milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla bean paste – or vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coarsely chopped Oreo cookies
- 1 recipe Vanilla Buttercream Frosting
- 1/2 cup finely chopped Oreo cookies
How to Make Cookies and Cream Cupcakes
STEP ONE: Preheat the oven to 350°F and line a 12-muffin tin with paper cupcake liners.
STEP TWO: Into a large bowl, whisk together the oat milk and apple cider vinegar. Set aside for 5 minutes to thicken slightly.
STEP THREE: Add the sugar, oil, vanilla bean paste, and almond extract. Using a hand mixer, beat on medium speed to combine.
STEP FOUR: In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
STEP FIVE: To the sugar mixture, add half of the flour mixture. Continue mixing just until blended.
STEP SIX: Add the remaining flour mixture and beat, scraping down the sides of the bowl as needed, until fully incorporated.
STEP SEVEN: Stir in the coarsely chopped Oreo cookies.
STEP EIGHT: Pour the batter 3/4 of the way into each of the 12 liners.
STEP NINE: Bake 20 minutes, or until a toothpick inserted in the center comes out clean.
STEP TEN: Transfer to a cooling rack.
STEP ELEVEN: Once the cupcakes are cooled completely, prepare the Vanilla Buttercream Frosting as directed.
STEP TWELVE: Into the prepared frosting, stir the remaining finely chopped Oreo cookies.
STEP THIRTEEN: Top each cupcake with frosting and serve.
More Cake and Frosting Recipes You’ll Love!
- Small Batch Vanilla Cupcakes
- Vegan Cream Cheese Frosting
- Vegan Carrot Cake
- Vegan Chocolate Buttercream Frosting
- Easy Vegan Chocolate Cake
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Cookies and Cream Cupcakes
Ingredients
For the cupcakes:
- 1 cup oat milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla bean paste – or vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coarsely chopped Oreo cookies
For the frosting:
- 1 recipe Vanilla Buttercream Frosting
- 1/2 cup finely chopped Oreo cookies
Instructions
- Preheat the oven to 350°F and line a 12-muffin tin with paper cupcake liners.
- Into a large bowl, whisk together the oat milk and apple cider vinegar. Set aside for 5 minutes to thicken slightly.
- Add the sugar, oil, vanilla bean paste, and almond extract. Using a hand mixer, beat on medium speed to combine.
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
- To the sugar mixture, add half of the flour mixture. Continue mixing just until blended.
- Add the remaining flour mixture and beat, scraping down the sides of the bowl as needed, until fully incorporated.
- Stir in the coarsely chopped Oreo cookies.
- Pour the batter 3/4 of the way into each of the 12 liners.
- Bake 20 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer to a cooling rack.
- Once the cupcakes are cooled completely, prepare the Vanilla Buttercream Frosting as directed.
- Into the prepared frosting, stir the remaining finely chopped Oreo cookies.
- Top each cupcake with frosting and serve.
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