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Oreo-Packed Cookies and Cream Cupcakes with Whipped Frosting

Rich chocolate cupcakes loaded with crushed cookies in the batter, topped with a light whipped cream cheese frosting folded with cookie crumbs and a whole cookie on top.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 Muffins
Calories: 418
Ingredients Equipment Method

Ingredients
  

1 cup flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 cup hot coffee
1/4 cup neutral oil
1 tsp vanilla
15 cookies crushed
Frosting:
8oz cream cheese
1.5 cups cold heavy cream
1/2 cup powdered sugar
1 tsp vanilla
8 cookies finely crushed
12 whole cookies for decoration

Equipment

  • 1 Standard 12-cup cupcake tin
  • 1 paper liners
  • 2 two mixing bowls
  • 1  electric hand mixer or stand mixer
  • 1 large piping bag with star or round tip
  • 1 rubber spatula

Method
 

Preheat to 350°F, line tin with liners.
    Whisk dry ingredients. Whisk wet separately. Combine, stir in hot coffee. Fold in crushed cookies.
      Fill liners 2/3 full. Bake 20 to 22 minutes. Cool completely.
        Beat cream cheese until smooth. Add cold cream, sugar, vanilla. Beat to stiff peaks. Fold in crushed cookies.
          Pipe frosting onto cupcakes. Press one whole cookie upright into each.
            Chill 20 minutes before serving.