Cookies and Cream Cupcakes Recipe
If you love cookies and cream desserts, these Cookies and Cream Cupcakes are the perfect treat. They are soft, fluffy vanilla cupcakes filled with crushed chocolate sandwich cookies and topped with a creamy cookies-and-cream buttercream frosting.
Every bite is packed with crunchy cookie pieces and rich vanilla flavor, making them perfect for birthdays, parties, or anytime you’re craving a bakery-style cupcake. They’re incredibly easy to make and look beautiful when topped with extra cookie crumbs.
Ingredients
For the Cupcakes
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 1 ½ tsp Vanilla Extract
• ½ cup milk
• 10 chocolate sandwich cookies, crushed
For the Cookies & Cream Buttercream
• 1 cup unsalted butter (softened)
• 3 cups powdered sugar
• 2 tbsp heavy cream or milk
• 1 tsp Vanilla Flavoring Extract
• 6 chocolate sandwich cookies, finely crushed
Optional Toppings
• Mini chocolate sandwich cookies
• Extra cookie crumbs
• Chocolate drizzle
Instructions
1. Prepare the Oven
Preheat your oven to 175°C (350°F) and line a cupcake pan with cupcake liners.
2. Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a separate bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the Vanilla flavoring extract.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the batter, alternating with milk. Mix until just combined.
6. Fold in Cookies Pieces
Gently fold the crushed chocolate sandwich cookies into the batter.
7. Make the Cupcakes
Fill cupcake liners about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
Make the Cookies and Cream Frosting
1. Beat the butter until smooth and creamy.
2. Gradually add powdered sugar and mix until fluffy.
3. Add vanilla flavoring extract and cream, then beat until smooth.
4. Fold in finely crushed cookies.
Pipe the frosting onto cooled cupcakes using your favorite piping tip.
Top with extra cookie crumbs or mini cookies for decoration.
Tips for Perfect Cookies and Cream Cupcakes
• Don’t overmix the batter, it keeps the cupcakes soft and fluffy.
• Use finely crushed cookies for frosting so the piping tip doesn’t clog.
• Add cookie pieces last to maintain their texture.
• Cool cupcakes completely before frosting to prevent melting.
Flavor Variations
You can easily customize these cupcakes:
• Chocolate Cookies & Cream Cupcakes- Add 2 tbsp cocoa powder to the batter.
• Stuffed Cookies & Cream Cupcakes- Add a whole mini cookie in the center of the batter before baking.
• Cookies & Cream Cheesecake Cupcakes- Add a cheesecake filling swirl before baking.
How to Store Cookies and Cream Cupcakes
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated for up to 4 days. Bring to room temperature before serving.
Freezer: Unfrosted cupcakes can be frozen for up to 2 months.
FAQ
1. Can I use store-brand chocolate sandwich cookies?
Yes! Any chocolate sandwich cookie works well in this recipe.
2. How do I keep the cookie pieces crunchy
Add the cookie pieces just before baking and avoid crushing them too finely.
3. Can I make these cupcakes ahead of time?
Yes. You can bake the cupcakes 1 day in advance and frost them before serving.
4. Why did my cupcakes turn dense?
Overmixing the batter can make cupcakes dense. Mix just until the ingredients are combined.
5. Can I use cake mix instead?
Absolutely. Add crushed cookies to a vanilla cake mix batter for a quick shortcut version.
