Name: Cookies and Cream Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup granulated sugar; ½ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; ¾ cup buttermilk; ½ cup hot water; 10 chocolate sandwich cookies (like Oreos), crushed; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; 10 chocolate sandwich cookies, finely crushed

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Get ready to fall in love with Cookies and Cream Cupcakes – the ultimate treat for anyone who can’t resist the classic combination of chocolate sandwich cookies and rich, moist cake. Each bite delivers that unmistakable cookies-and-cream flavor, with tender crumb studded with cookie bits and a swirl of cookie-studded buttercream frosting on top. Whether you’re making them for a birthday, a potluck, or just because you need a little extra sweetness in your day, these cupcakes promise to be a showstopper that’s as easy to make as it is fun to eat.

Cookies and Cream Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Cookies and Cream Cupcakes are surprisingly simple, but each one plays a key role in delivering that crave-worthy flavor and soft, moist texture. Stock up on these essentials, and you’ll be just minutes away from cupcake bliss.

All-purpose flour: The backbone of the cupcake, providing structure and classic crumb.
Unsweetened cocoa powder: Deep chocolate flavor comes from good-quality cocoa powder—don’t skimp!
Baking soda: Helps the cupcakes rise for a perfectly fluffy texture.
Salt: Just a touch balances the sweetness and enhances all the other flavors.
Granulated sugar: Sweetens and tenderizes the crumb for that melt-in-your-mouth cupcake.
Vegetable oil: Makes the cupcakes moist and keeps them soft even after a day or two.
Large eggs: Bind the batter and add richness.
Vanilla extract: A must for that bakery-style aroma and flavor.
Buttermilk: Gives the cupcakes a subtle tang and ultra-tender crumb.
Hot water: Loosens up the batter and intensifies the chocolate flavor.
Chocolate sandwich cookies (like Oreos), crushed: The star of the show—adds chocolatey crunch throughout the cakes.
Unsalted butter (for frosting): Whipped into a creamy, dreamy frosting base.
Powdered sugar (for frosting): Sweetens and thickens your buttercream to perfect spreading consistency.
Heavy cream (for frosting): Makes the frosting ultra-light and luscious.
Italics removed by request.
Extra chocolate sandwich cookies, finely crushed (for frosting): Ensures every bite of frosting bursts with that classic cookie flavor.

How to Make Cookies and Cream Cupcakes

Step 1: Prep Your Equipment

Start by preheating your oven to 350°F (175°C) and lining your muffin tin with paper liners. This makes cleanup a breeze and ensures your Cookies and Cream Cupcakes lift out beautifully when they’re done baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures the leavening is evenly distributed and gives the cupcakes their tender chocolate crumb.

Step 3: Combine the Wet Ingredients

In a large bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract. You want the mixture to be smooth and pale, which signals that it’s well-mixed and ready for the next step.

Step 4: Bring the Batter Together

Alternate adding the flour mixture and the buttermilk to your wet ingredients, mixing gently after each addition. This helps keep the batter airy and prevents overmixing. Once everything is combined, stir in the hot water to loosen the batter, then gently fold in the crushed chocolate sandwich cookies.

Step 5: Bake the Cupcakes

Spoon the batter into your cupcake liners, filling each about two-thirds full. Pop the tin into the oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Make the Cookies and Cream Frosting

Beat the softened butter until creamy and light, then gradually add the powdered sugar, heavy cream, and vanilla extract. Once the frosting is fluffy, fold in the finely crushed cookies. This creates a cookie-studded cloud that’s practically irresistible!

Step 7: Frost and Decorate

Once the cupcakes have cooled, pipe or spread a generous amount of frosting on each cupcake. For an extra-special touch, top each with half a chocolate sandwich cookie or a sprinkling of cookie crumbs.

How to Serve Cookies and Cream Cupcakes

Garnishes

For ultimate cupcake appeal, add a final flourish just before serving. A classic move is to nestle half a chocolate sandwich cookie right on top of the frosting, or you can sprinkle on extra cookie crumbs for a fun, bakery-style look. These little touches make each cupcake feel like a special treat.

Side Dishes

Because Cookies and Cream Cupcakes are such a star on their own, they pair best with simple sides. Offer a cold glass of milk, a scoop of vanilla ice cream, or a bowl of fresh berries for a refreshing contrast. For a party platter, try arranging them alongside chocolate-dipped strawberries or mini milkshakes for extra fun.

Creative Ways to Present

Give your dessert table a dose of whimsy! Arrange the cupcakes on a tiered cake stand for a dramatic centerpiece, or serve each cupcake in a clear treat bag as an adorable (and delicious) party favor. For birthdays, try using festive cupcake toppers or sparkly candles to make the moment extra memorable.

Make Ahead and Storage

Storing Leftovers

Place any leftover Cookies and Cream Cupcakes in an airtight container. They’ll stay fresh at room temperature for up to two days, or you can refrigerate them for up to five days. The kids (and adults) in your house will be sneaking an extra one every time they open the fridge!

Freezing

You can absolutely freeze these cupcakes! Either freeze them unfrosted or fully frosted—just let the frosting set firm first. Wrap each cupcake tightly in plastic wrap and then in foil and freeze for up to two months. Thaw overnight in the fridge when ready to enjoy.

Reheating

If you like your cupcakes a little warm, skip the microwave for frosted ones because the buttercream can melt. Instead, let refrigerated cupcakes sit at room temperature for 30 minutes before serving, which allows the frosting and crumb to soften and become wonderfully luscious again.

FAQs

Can I use a different brand of chocolate sandwich cookie?

Absolutely! Any chocolate sandwich cookie will work in Cookies and Cream Cupcakes—just pick your favorite. Even flavored or gluten-free varieties can create an exciting twist.

What if I don’t have buttermilk?

No worries—just mix 3/4 cup milk with 2 teaspoons of lemon juice or vinegar, let it sit for five minutes, and use it in place of the buttermilk. This DIY hack keeps your cupcakes just as moist and tender.

Can I make these cupcakes without eggs?

Yes, you can substitute each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested for five minutes) or use a commercial egg replacer. The cupcakes will still be soft and delicious!

How far in advance can I make Cookies and Cream Cupcakes?

You can bake the cupcakes a day ahead and keep them unfrosted, then frost them right before serving. The frosting can also be made ahead and refrigerated—just let it come to room temp and beat it before using.

Why do my cupcakes sometimes sink in the middle?

If your cupcakes sink, it’s usually because they weren’t baked through, or the batter was overmixed. Double-check your oven temperature, don’t open the door too early, and mix the batter gently for best results.

Final Thoughts

If you’re on the hunt for a surefire crowd-pleaser, Cookies and Cream Cupcakes are it. Fluffy, packed with cookie pieces, and crowned with swirls of dreamy frosting, they’re impossible to resist. Gather your ingredients, invite some helpers, and get baking—these cupcakes are too tasty not to share!

Cookies and Cream Cupcakes Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the delicious combination of chocolate cupcakes filled with crushed cookies, topped with a creamy frosting loaded with more cookie goodness. These cookies and cream cupcakes are a perfect treat for any dessert lover.

Ingredients

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Cupcake Batter:

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
¾ cup buttermilk
½ cup hot water
10 chocolate sandwich cookies (like Oreos), crushed

Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
10 chocolate sandwich cookies, finely crushed

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare the batter: Whisk together flour, cocoa powder, baking soda, and salt. Beat sugar, oil, eggs, and vanilla until smooth. Add buttermilk and dry ingredients, then mix in the hot water and crushed cookies.
Bake: Fill cupcake liners and bake for 18–20 minutes. Cool before frosting.
Make the frosting: Beat butter, add powdered sugar, cream, and vanilla. Fold in crushed cookies. Frost cupcakes.