Cookies and Cream Cupcakes
A soft chocolate cupcake topped with cloud-like cookies and cream whipped frosting!
Print Recipe
Ingredients
- 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
Frosting:
- 2 cups Heavy Cream
- 1/4 cup Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1 cup Chocolate Sandwich Cookies crushed
Instructions
- 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!
Notes
**If you are using a piping bag for this frosting, you'll want the cookie crumbs to be super small with no big chunks or it'll block up the piping bag!! I suggest maybe using a blender or food process to really get good cookie crumbs!
Servings: 12 Cupcakes