Prepare to embark on a mouthwatering journey that will transform your ordinary baking experience into an extraordinary culinary adventure! These Milk Chocolate Cookies and Cream Cupcakes are not just a dessert – they're a decadent explosion of rich chocolate and creamy cookie goodness that will make your taste buds dance with joy. Whether you're a seasoned baker or a curious novice, this recipe promises to deliver restaurant-quality cupcakes right from your own kitchen, guaranteed to impress family and friends alike.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 cupcakes
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed cookies and cream cookies
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and no lumps remain.
- In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula or whisk until just combined. Be careful not to overmix the batter.
- Gently fold in the crushed cookies and cream cookies and milk chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using an ice cream scoop or ¼ cup measure, fill each cupcake liner about ⅔ full with the batter.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove the cupcake tin from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally frost with cookies and cream buttercream or dust with powdered sugar before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for better ingredient integration and a smoother batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Use Fresh Ingredients: Check the expiration dates on your baking powder and baking soda to ensure maximum rising power.
- Even Batter Distribution: Use an ice cream scoop or measuring cup to ensure uniform cupcake sizes and consistent baking.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain perfect decoration.
- Storage Tip: Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Customize Your Cupcakes: Experiment with different types of cookies or chocolate chips to create your unique variation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 30mg
