Recently, we had a work picnic. There’ve been two this summer, one last month that was HUGE, which I chose to skip. This most recent one was smaller–Just our core group, which was nice. I signed up to bring a dessert (of course), and decided to make Cookies & Cream Cupcakes. I don’t know why, but I thought they’d be more kid-friendly.
Apparently, more of the kids-at-heart ate them than the actual kids, but that’s okay. I didn’t have to bring any back home with me, which is always my goal when I take food somewhere.
I do have to say, it was flattering that a few people thought these were store-bought/from a bakery. I haven’t done any baking like this in a few months, so it was kind of fun to get back in the habit, so to speak. Jay went to bed early, so I cranked up the music while I decorated, then photographed these. I didn’t have a chance to sample one before the picnic, and I didn’t have one at the picnic, because I didn’t want to deprive someone else of a treat, but a lot of people seemed to like them.
There weren’t any left over, so I consider these a success!
Cookies & Cream Cupcakes
Yields 24-30 cupcakes
For the Cupcakes:
3 C flour
3 tsp. baking powder
1/2 tsp. salt
2 C sugar
1 C (2 sticks) unsalted butter, melted and cooled slightly
4 large eggs
1 C whole milk
20 chocolate sandwich cookies, crushed
For the Frosting:
1 C (2 sticks) unsalted butter, room temperature
6 C powdered sugar
1 tsp. vanilla
2 oz. whole milk
8-10 chocolate sandwich cookies, crushed
30 mini chocolate sandwich cookies (optional)
Preheat the oven to 350 degrees F. Line two cupcake/muffin tins with paper liners and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, melted butter, and eggs. Beat 1-2 minutes on medium speed, or until well-combined and smooth.
On low speed, alternately add the flour mixture and milk, beginning and ending with the flour mixture. Scrape the bottom and sides of the bowl, then fold in the crushed cookies.
Using a large (3-Tbsp. scoop), place the batter in the prepared pans. Bake for 22-25 minutes, or until a tester inserted in the center of several cupcakes comes out clean.
Cool in the pans for 10 minutes before removing and cooling completely on wire racks.
To make the frosting, beat the butter in the bowl of a stand mixer fitted with the paddle attachment for 1-2 minutes on medium speed.
Drop the speed to low, and add half the powdered sugar. Scrape the bottom and sides of the bowl, then add the vanilla and half the milk.
Add the remaining powdered sugar, and the rest of the milk, if the frosting is too thick. Add in the crushed cookies, then whip the frosting on high for 1-2 minutes.
Pipe or spread on top of the cooled cupcakes. Top with mini sandwich cookies, if using.
*To make short work of crushing the cookies, pulse in a food processor until you have small crumbs.