There’s something magical about bite-sized treats that combine nostalgia with a little chocolatey crunch. These Mini Cookies & Cream Cupcakes are perfect for cozy afternoons, family gatherings, or just a sweet indulgence with your favorite cup of tea. Soft, fluffy cupcakes are studded with Oreo pieces and topped with creamy frosting—making them both fun and easy to make. Even if you’re new to baking, this recipe is approachable, beginner-friendly, and full of comforting flavors.
Recipe Info
| Field | Details |
|---|---|
| Category | Dessert |
| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Servings | 12 mini cupcakes |
| Calories | ~210 per cupcake |
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk (or dairy-free alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- 6 Oreo cookies, chopped
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 tablespoons powdered sugar
- 2 additional Oreo cookies, crushed, for topping
Step‑By‑Step Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk melted butter, milk, egg, and vanilla until smooth.
- Blend together: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing for fluffy cupcakes.
- Add Oreos: Fold in chopped Oreo pieces with a spatula.
- Fill cupcake liners: Spoon batter into liners, filling about 2/3 full.
- Bake: Bake 16–18 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
- Prepare frosting: Whip heavy cream with powdered sugar until soft peaks form. Fold in crushed Oreo pieces gently.
- Frost cupcakes: Use a piping bag or spoon to top cooled cupcakes with frosting. Sprinkle extra crushed Oreos on top for garnish.
- Serve & enjoy: Keep cupcakes refrigerated until serving for best results.
Tip: For extra flair, chill frosting for 10 minutes before piping—it holds shape beautifully!
Helpful Notes & Tips
- Storage: Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
- Mixing: Don’t overmix the batter—this keeps cupcakes tender.
- Customization: Adjust sweetness with powdered sugar in frosting to taste.
Recipe Variations
- Chocolate Lovers: Add mini chocolate chips to the batter for extra chocolatey bites.
- Peanut Butter Twist: Fold in 2 tablespoons peanut butter for a cookies & cream peanut butter flavor.
- Lighter Dairy Option: Swap heavy cream for whipped coconut cream for a lighter, dairy-free frosting.
Serving Suggestions
- Serve alongside a cup of hot cocoa or vanilla latte for cozy vibes.
- Top with fresh berries for a colorful, festive touch.
- Perfect for dessert tables, birthday parties, or afternoon snack plates.
Conclusion
These Mini Cookies & Cream Cupcakes are simple, sweet, and irresistibly comforting. Share them with loved ones, savor them with a cup of tea, or enjoy them as a little pick-me-up on a cozy afternoon. Baking these cupcakes brings a little joy into everyday life, one bite at a time.