Moist and fluffy chocolate cupcakes paired with a delicious cookies and cream frosting!
We can’t wait for you guys to try this new recipe on our blog! We are obsessed with anything chocolate and these cupcakes have to be one of our favorite chocolate desserts! The cookies and cream frosting takes it to a whole other level! It’s everyone’s favorite sandwich cookie in a delicious, creamy frosting that goes perfectly with the rich and moist chocolate cupcakes!
For these cupcakes, we used the same chocolate cupcake recipe as in our double chocolate cupcakes. The recipe makes the softest and fluffiest cupcakes with the BEST chocolate flavor!
The combination of the chocolate cupcake with the cookies and cream frosting is sooooo good!
These cupcakes are super easy to make and while they’re baking, you can whip up the cookies and cream frosting in no time!
The real star of the show here is the cookies and cream frosting!! All you have to do is crush the chocolate sandwich cookies into a fine crumb (we used a food processor!) and then add it into the frosting.
For the frosting, we used a Wilton 8B piping tip. We recently got this new piping tip and we are officially obsessed!! Since the frosting has cookie crumbs in it, it is important to use a larger piping tip! If you use a smaller tip, the frosting will get stuck and won’t come out neatly.
We could eat these all day long!! These cupcakes are the perfect treat to make for friends and family!
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
Moist and fluffy chocolate cupcakes paired with a delicious cookies and cream frosting!
- 1 cup (135g) all-purpose flour
- 2/3 cup (54g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon expresso powder
- 1/2 teaspoon salt
- 1/3 cup (75mL) buttermilk
- 1/3 cup (80mL) vegetable oil
- 2 large eggs
- 1 egg yolk
- 1 and 1/2 teaspoon vanilla extract
- 3/4 cup (150g) granulated sugar
- 1/4 cup (58g) packed light or dark brown sugar
- 1/3 cup (75mL) hot water
- 2 ounces cream cheese, softened to room temperature
- 2 sticks (16 tablespoons; 226g) salted butter, softened to room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon vanilla extract
- 3/4 cup crushed chocolate sandwich cookies (about 6 cookies)
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Preheat oven to 350ºF. Line a muffin pan with cupcake liners. Set aside.
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Sift the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt into a large bowl and whisk until combined. Set aside.
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In a large glass measuring cup, whisk together the buttermilk, vegetable oil, eggs, egg yolk, vanilla, granulated sugar, and brown sugar until combined. Pour the wet ingredients into the dry ingredients and use an electric handheld or stand mixer on low speed to mix until mostly combined. Add the hot water and mix on low speed until fully incorporated. *Be sure not to overmix!
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Scoop the cupcake batter into the prepared tins, filling each about 2/3 full. Bake at 350ºF for 13-15 minutes, or until a toothpick comes out clean. Allow the muffin pan to cool completely before baking the remaining four cupcakes. Allow the cupcakes to cool completely before frosting.
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In a large bowl, use an electric handheld or stand mixer to beat the butter and cream cheese on medium speed for 2 minutes, until creamy. Add the powdered sugar, heavy cream, vanilla extract, and mix on low speed until combined. Then fold in the cookie crumbs using a spatula.
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Once the cupcakes are fully cooled, they can be frosted. (We used a piping bag and a Wilton 8B tip to frost our cupcakes!)
Storage Tip: These cupcakes can be stored in an airtight container at room temperature for up to 2 days.
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These look amazing!! Can’t wait to try them. 💗
Thank you so much!:)