Cookies ‘n’ Creme Cupcakes: Indulgent Bakery Favorites for Home Bakers
Soft chocolate cake layered with crunchy cookies for an indulgent dessert.
Cookies ‘n’ Creme Cupcakes: Bakery Magic at Home
If you’re searching for a show-stopping dessert that fuses classic flavors with eye-catching presentation, cookies ‘n’ creme cupcakes are the answer. These luscious treats—characterized by moist chocolate cake and a frosting studded with chocolate sandwich cookies—are a crowd-favorite at The Mercantile Bakery in Pawhuska. This guide delves into every detail, so you can master bakery-level cupcakes in your own kitchen.
Why Cookies ‘n’ Creme Cupcakes?
- Iconic Flavor: Combines rich chocolate cake with crunchy bits of cookies.
- Instagram-worthy: These cupcakes look irresistible with their flecks of cookie throughout the frosting.
- Perfect for Any Occasion: Whether it’s a birthday, bake sale, or family gathering, these cupcakes always impress.
Ingredients Breakdown
Each element of this recipe contributes to flavor and texture. Gather your ingredients and ensure they’re fresh for the best results.
For the Chocolate Cupcakes
| Ingredient | Amount |
|---|---|
| Salted butter | 2 sticks |
| Unsweetened cocoa powder | 4 heaping Tbsp |
| Boiling water | 1 cup |
| All-purpose flour | 2 cups |
| Sugar | 2 cups |
| Kosher salt | 1/4 tsp |
| Large eggs | 2 |
| Buttermilk | 1/2 cup |
| Vanilla extract | 1 tsp |
| Baking soda | 1 tsp |
For the Cookies ‘n’ Creme Frosting
| Ingredient | Amount |
|---|---|
| Salted butter, softened | 3 sticks |
| Powdered sugar, sifted | 5 cups |
| Vanilla extract | 1 Tbsp |
| Milk | 3-4 Tbsp |
| Chocolate sandwich cookies, finely chopped | 2 cups (about 15 cookies) |
| Cookie pieces for topping | as needed |
Step-by-Step Directions
This recipe is straightforward but requires careful attention to timing and mixing for the best texture. Follow each step and refer to the tips for troubleshooting.
- Preheat & Prep: Preheat your oven to 350˚F (175˚C). Line two standard 12-cup muffin pans with paper liners for easy removal and presentation.
- Make Chocolate Base: In a saucepan, melt butter over medium heat. Stir in cocoa powder until fully integrated, then pour in boiling water. Let the mixture bubble gently for 15 seconds, then remove from heat and set aside.
- Dry Ingredients: In a medium bowl, whisk together flour, sugar, and salt.
- Wet Ingredients: In a small bowl, whisk eggs, buttermilk, vanilla, and baking soda until smooth.
- Mix Batter: Pour the cocoa mixture over the flour mixture. Stir until halfway combined, then add the egg mixture. Continue stirring until the batter comes together—do not over-mix.
- Fill & Bake: Fill muffin cups two-thirds full (about 1/4 cup batter per cupcake). Bake 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack until completely cool.
Cookies ‘n’ Creme Frosting
The secret to irresistible cupcakes is the fluffy, cookie-infused frosting. Follow these steps for perfectly creamy topping.
- Beat Butter: In a mixing bowl, beat softened butter with a stand or hand mixer on medium until creamy.
- Add Sugar: Reduce speed to low and slowly add powdered sugar, in two batches. Beat until fully incorporated.
- Flavor & Texture: Add vanilla and increase speed to high. Beat for 30 seconds, until light and creamy. Add 3 tablespoons milk, and beat 2-3 minutes more, until fluffy. Add the last tablespoon of milk if the frosting is too thick.
- Cookies: Beat in the finely chopped chocolate sandwich cookies until evenly distributed. This ensures cookie flavor in every bite.
- Decorate: Transfer frosting to a piping bag fitted with a medium star tip. Pipe generous swirls onto each cooled cupcake and top with additional cookie pieces for a professional finish.
Decoration Tips
- Use a star tip for bakery-style swirls.
- Press a small cookie piece or half a sandwich cookie into the top of each cupcake before serving.
- Edible glitter or chocolate shavings add extra flair.
Expert Baking Tips
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are room temperature for the fluffiest texture.
- Don’t Over-Mix: Over-mixing leads to dense cupcakes. Stir just until combined.
- Cookie Prep: Finely chop cookies for frosting—large chunks can clog piping bags.
- Cooling: Frost only when cupcakes are completely cooled to prevent melting.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate for longer keeping, though texture may slightly change.
Ways to Customize Cookies ‘n’ Creme Cupcakes
Shake things up and suit every preference with easy variations:
- Gluten-Free: Substitute a reliable gluten-free flour blend for standard flour.
- Vegan: Use plant-based butter, egg replacer, and non-dairy milk options.
- Flavor Infusions: Add instant coffee or espresso powder to the chocolate base for a mocha twist.
- Mini Cupcakes: Divide batter among mini muffin tins—reduce bake time to about 10 minutes.
What others are reading
Serving Suggestions
These cupcakes shine on any dessert table, but you can serve them in ways that elevate the experience:
- Paired with Milk: The classic combo of chocolate and milk enhances the cookies ‘n’ creme experience.
- As a Party Favor: Place each cupcake in a clear dessert box for party giveaways.
- Holiday Variation: Add colored sprinkles for themed celebrations (red and green for Christmas, pastel for Easter).
Nutrition Information
Per cupcake (approximate values):
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Sugar | 34 g |
| Protein | 4 g |
| Sodium | 240 mg |
Nutrition may vary depending on frosting quantity and cookie brand.
Frequently Asked Questions (FAQs)
Can I freeze cookies ‘n’ creme cupcakes?
Yes. Freeze the unfrosted cupcakes in a tightly sealed container up to 2 months. When ready to serve, thaw at room temperature and freshly frost before eating.
Do I have to use salted butter?
Salted butter adds flavor and balances sweetness, but unsalted butter plus 1/4 tsp salt per stick is a suitable replacement.
How do I avoid dry cupcakes?
Avoid over-baking and ensure buttermilk is fresh—it keeps cupcakes moist. Proper measuring and gentle mixing also help.
Can I use store-bought frosting?
Homemade frosting provides the best flavor and texture, but in a pinch, you can fold chopped cookies into store-bought vanilla frosting.
Which chocolate sandwich cookies work best?
Classic Oreo cookies offer the most recognizable taste, though any favorite brand works. Try double-stuffed for extra creaminess.
Can I make these cupcakes ahead?
Absolutely. Bake cupcakes a day in advance and store, covered, at room temperature. Frost just before serving for optimal freshness.
Related Treats and Variations
- Italian Cream Cupcakes: Light, coconut-filled cupcakes ideal for festive occasions.
- Marbled Cupcakes: Achieve a swirled look by combining chocolate and vanilla batters.
- Lemon Blueberry Cupcakes: A bright, fruity twist for spring and summer gatherings.
- Snickerdoodle Cupcakes: Cinnamon-infused cake with tangy cream cheese frosting.
- Nutella-Stuffed Cookies: For chocolate lovers who want an even richer filling.
Bake Like The Mercantile Bakery
These cookies ‘n’ creme cupcakes are a beloved treat at The Mercantile Bakery in Pawhuska, Oklahoma. Now, with this recipe, you can recreate the bakery magic at home. Each bite brings together soft, moist chocolate cake and frosting deceptively simple yet luxurious, punctuated with the crunch and nostalgia of chocolate sandwich cookies.
Final Thoughts
Whether you’re a novice baker or a seasoned enthusiast, cookies ‘n’ creme cupcakes are easy to master and sure to delight. From rich cocoa flavor to the creamy cookie-studded topping, they bring smiles wherever they go. Try them for your next gathering, and don’t be surprised if they vanish quickly—bakery favorites have a way of bringing everyone together.
References
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