Cookies and Cream Cupcakes

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup sour cream
• 10 Oreo cookies, crushed (for batter)
• 12 whole Oreo cookies (for topping)

Recipe

Step 1: Preheat the Oven

- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.

Step 3: Cream Butter and Sugar

- In a large bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer.

Step 4: Add Eggs and Vanilla

- Beat in the eggs one at a time, followed by the vanilla extract.

Step 5: Add Wet Ingredients

- Mix in the milk and sour cream until smooth.

Step 6: Combine Dry and Wet Ingredients

- Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Step 7: Fold in Crushed Oreos

- Gently fold in the crushed Oreo cookies into the batter.

Step 8: Fill Muffin Tin

- Spoon the batter into the cupcake liners, filling each cup about 3/4 full.

Step 9: Bake the Cupcakes

- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 10: Cool the Cupcakes

- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 11: Frost the Cupcakes

- Once cooled, frost the cupcakes with your favorite frosting. Top each cupcake with a whole Oreo cookie for garnish.

Step 12: Serve and Enjoy

- Serve and enjoy your delicious cookies and cream cupcakes!