Description
Delicious cupcakes with cookies and cream flavor, featuring a soft vanilla base mixed with crushed chocolate cookies and topped with creamy frosting.
Ingredients
Scale
- 4 egg whites
- 1/2 cup butter, softened
- 1 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 12 chocolate sandwich cookies, crushed
- 18 chocolate sandwich cookies for topping (optional)
- 1 cup butter, softened (for frosting)
- 4–5 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1/3 cup milk (for frosting)
- 8 chocolate sandwich cookies, finely crushed (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line 18 muffin tins with paper liners or grease them well.
- Beat the 4 egg whites until stiff peaks form. Set aside.
- In a stand mixer, beat 1/2 cup softened butter and 1 1/4 cups granulated sugar together until fluffy, about 2 minutes. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- Alternate adding the flour mixture and 1 cup milk into the butter mixture, beginning and ending with the flour mixture, scraping down the sides as needed.
- Gently fold the beaten egg whites into the batter until fully incorporated. Add the 12 crushed chocolate sandwich cookies and mix until just blended.
- Scoop the batter evenly into the prepared muffin tins. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack and cool completely.
- Using an electric mixer, beat 1 cup softened butter until creamy. Gradually add 4 to 5 cups powdered sugar and 1 teaspoon vanilla extract, beating until fluffy. Mix in 1/3 cup milk to reach a spreadable consistency. Stir in the 8 finely crushed chocolate sandwich cookies until fully incorporated.
- Once cupcakes are completely cool, spread frosting on top. Garnish with a whole chocolate sandwich cookie if desired.
Notes
- For a stronger cookies and cream flavor, add more crushed cookies to the batter.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- For a lighter frosting, reduce the amount of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg