Description
Delightful cupcakes combining rich chocolate flavor with the fun crunch of crushed cookies.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup crushed chocolate sandwich cookies
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, stirring in the vanilla extract after incorporating both eggs.
- Mix together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until combined. Fold in crushed chocolate sandwich cookies.
- Fill each cupcake liner about 2/3 full with batter. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form. Frost each cooled cupcake and sprinkle additional crushed cookies on top if desired.
Notes
Serve at room temperature. Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. The frosting may lose some texture when refrigerated.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg