Why keep cookies and cupcakes separate when you can combine them into these delicious Cookies and Cream Cupcakes! A soft, airy chocolate cupcake topped with cloud-like cookies and cream whipped frosting creates the ultimate cookies and cream dream!
What are Cookies and Cream Cupcakes
If I’m being honest, cookies and cream is not my go-to flavor. One time, I was in charge of bringing dessert and I didn’t have enough time to make my own, so I grabbed some from the grocery store. When I say, these were some of the best cupcakes I’ve ever had, it’s no exaggeration!
These cupcakes were so soft, like velvet on the inside with the lightest, airy whipped frosting. They were life-changing basically!
This is my take on that delicious heavenly cupcake! I wanted to keep some of my favorite key components of these cupcakes: soft cupcake, airy frosting, and the perfect balance of cookies and cream flavor!
Which brings me to my next topic: creating the perfect chocolate cupcake!
Chocolate Cupcake Conundrum
I have a few different chocolate cake recipes on my website already (Hello, Mini Chocolate Cake)! But for this recipe I wanted to create a whole new recipe to make these cupcakes a soft, chocolatey cupcake that just melts in your mouth. I wanted it to be like biting into a cloud with no resistance, just soft deliciousness.
There’s a few crucial things I changed to create this recipe:
- I added mayonnaise. Before you shut that down, give me a chance to explain myself! If you look at what the ingredients of mayo is, it’s basically eggs and oil. Adding that to the cake just increases the moisture level and creates a softer cake.
- Next I added half brown sugar and half sugar instead of all granulated sugar. Brown sugar is a mixture of sugar and molasses, which again, adds to the moisture of the cake!
- Then, I bumped up the amount of cocoa powder I added to the cake! I really wanted that rich chocolate flavor to come through!
- Finally, I added some cornstarch to create enhance the crumb texture of the cake.
All in all, I love the new texture of this cake! It’s so moist (sorry if you hate that word!), with a delicate texture that I’m absolutely obsessed with!
Whipped cream frosting is one of my favorite types of frosting! I used to ask for it on all of my birthday cakes growing up!
Whipped cream frosting has a light, airy texture that melts in your mouth! I love using heavy cream to create such cloud-like frosting! I find that if you whip the heavy cream to the stiff peaks stage it typically holds its shape enough to pipe using the star tip like I did in these pictures! Stiff peaks means if you swipe your spatula through the whipped cream and hold it upright, the heavy cream will stay in the same position; it won’t bend over or slide, it’ll hold its shape!
If you are worried that the frosting won’t hold its shape, or you’re wanting something a little bit more sturdy, you can add a few things to help the frosting hold its shape, like a package of instant pudding mix! I’ve tried this using white chocolate pudding mix and I thought that was super delicious! That would help the frosting hold its shape better!
However, that’s totally optional!
- Brown Sugar
- Baking Soda
- Baking Powder
- Cocoa Powder
- Vanilla Extract
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
- Chocolate Sandwich Cookies
This is definitely one of my longer ingredient list! Insert nervous emoji here! But I promise you it’s worth it for the softest chocolate cupcakes ever!
When you get one bite of the light and airy chocolate cupcake with the whipped cookies and cream frosting, you’ll be a believer!
Cookies and Cream Cupcakes
- 1 1/2 cups Flour
- 2 tablespoons Cornstarch
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Cocoa Powder
- 1/4 cup Oil
- 2 Eggs
- 1/4 cup Mayo
- 1/2 cup Milk
- 1 tablespoon Vinegar
- 1/2 cup Water warm
- 2 teaspoons Vanilla Extract
- 2 cups Heavy Cream
- 1/4 cup Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1 cup Chocolate Sandwich Cookies crushed
- Preheat oven to 350 degrees.
- Pour milk and vinegar together and let set.
- In a bowl, add flour, baking soda, baking powder, cocoa powder, salt, cornstarch, and both sugars. Stir everything together.
- In a separate bowl, combine milk mixture with eggs, oil, mayo, and vanilla extract. Whisk to combine.
- Add wet ingredients to dry ingredients.
- When the mixture is halfway mixed, add in the warm water.
- Once everything is fully mixed, use a medium sized cookie scoop to scoop the batter into cupcake liners, about 2/3's of the way full.
- Bake for about 18-22 minutes, then let cool.
- While the cupcakes cool, make the frosting.
Making the Frosting.
- Crush up chocolate sandwich cookies** until you get about a cup of cookie crumbs.
- Add heavy cream to a bowl, and mix on medium speed until you get soft peaks.
- Add in vanilla and powdered sugar.
- Whip for another minute.
- Add in cookie crumbs and use a spatula to fold in gently.
- Add frosting to a large piping bag and pipe a large dollop on top of the cupcakes.
- Add a few more cookie crumbs and enjoy!