Mint Chocolate Cupcakes with Cookies ‘n Cream Frosting

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Mint Chocolate Cupcakes with Cookies 'n Cream Frosting

Yield: 12 cupcakes


  • Cupcakes
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 eggs
  • 1/3 cup milk
  • 1 teaspoon pure mint extract
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ cup plus 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • Frosting
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 ¾ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • 8-10 crème filled chocolate sandwich cookies (such as Oreos), crushed


    For Cupcakes:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, using a hand mixer, cream butter and sugar together for about 2 minutes. Add eggs, milk, and mint. Beat until combined.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Slowly add dry ingredients to wet ingredients. Mix until combined. Fold in sour cream.
  4. Pour batter into lined cupcake tins and fill about 2/3 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean.
  5. Cool cupcakes completely.
  6. For Frosting:
  7. With a hand mixer, cream butter for 1-2 minutes.
  8. Add powdered sugar a little at a time while beating with a hand mixer. Once all sugar is incorporated, beat for 1-2 minutes more.
  9. Add vanilla and milk. Beat for another minute.
  10. Fold in cookie pieces.
  11. For Assembly:
  12. After cupcakes have cooled completely, frost.

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