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Cookies and Cream Cupcakes

Indulge in these delightful Cookies and Cream Cupcakes featuring rich chocolate cake, dreamy whipped cream frosting, and a sprinkle of crunchy chocolate sandwich cookies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 box chocolate cake mix (ensure it’s Halal-certified)
  • 1 cup crushed chocolate sandwich cookies (for that special crunch)
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil (or any Halal-friendly oil)
For the Frosting and Topping
  • 1 cup whipped cream (for frosting)
  • 1/2 cup crushed chocolate sandwich cookies (for topping)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the chocolate cake mix, crushed chocolate sandwich cookies, eggs, water, and vegetable oil. Mix well until you achieve a smooth batter.
  3. Line a cupcake tray with cupcake liners.
  4. Pour the batter into the lined cupcake tray, filling each cup about two-thirds full.
Baking
  1. Place the cupcake tray in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, remove the cupcakes and let them cool in the tray for about 5 minutes, then transfer them to a wire rack to cool completely.
Frosting and Serving
  1. Once cool, pipe or spread the whipped cream on top of each cupcake.
  2. Finish off with a sprinkle of crushed chocolate sandwich cookies.

Notes

For gluten-free option, substitute with a gluten-free chocolate cake mix. Ensure not to overmix the batter to avoid dry cupcakes. Store in an airtight container in the refrigerator for up to 4-5 days.