If you have ever dreamed of combining the rich flavor of chocolate with the irresistible crunch of sandwich cookies, the Cookies and Cream Cupcakes Recipe is here to turn that dream into reality. These cupcakes marry a moist, cocoa-infused cake base with the iconic taste of chocolate sandwich cookies, creating a dessert that feels both nostalgic and luxuriously indulgent. Topped with a silky, cookies-studded buttercream frosting, each bite delivers a perfect harmony of creamy sweetness and delightful crunch that your taste buds will absolutely adore.
Ingredients You’ll Need
Getting started with this Cookies and Cream Cupcakes Recipe is wonderfully simple because every ingredient plays a vital role, whether it’s for creating the soft cupcake crumb, the deep cocoa flavor, or the decadent frosting.
- 1 1/2 cups all-purpose flour: The essential base that gives structure and tenderness to your cupcakes.
- 1/2 cup unsweetened cocoa powder: Adds a rich chocolate taste and beautiful dark color.
- 1 teaspoon baking soda: Helps the cupcakes rise and become fluffy.
- 1/4 teaspoon salt: Balances sweetness and enhances all flavors.
- 1 cup granulated sugar: For sweetness and that perfect cupcake crumb.
- 1/2 cup vegetable oil: Keeps your cupcakes moist and tender.
- 2 large eggs: Bind everything together while enriching texture and flavor.
- 1 teaspoon vanilla extract: Elevates the flavor with warm, sweet notes.
- 3/4 cup buttermilk: Adds tanginess and helps keep the crumb light and fluffy.
- 10 chocolate sandwich cookies (crushed): Infuse the batter with that signature cookies and cream crunch.
- 1 cup unsalted butter (softened): Creates a luxuriously creamy frosting base.
- 3 cups powdered sugar: Sweetens and thickens the frosting just right.
- 2 tablespoons heavy cream or milk: Perfectly smooths out the frosting texture.
- 1 teaspoon vanilla extract: Adds a subtle warmth to the frosting’s sweetness.
- 8 chocolate sandwich cookies (finely crushed): Folded into the frosting for extra bursts of cookies and cream goodness.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Prep Your Oven and Mix Dry Ingredients
Start by preheating your oven to 350 degrees Fahrenheit and lining a 12-cup muffin tin with paper liners so you’re all set to bake. Then, whisk together the flour, cocoa powder, baking soda, and salt in one bowl. This mixture is key for the perfect chocolate flavor and cupcake texture you’re aiming for.
Step 2: Combine Wet Ingredients
In a large bowl, whisk sugar and vegetable oil until just combined, then beat in the eggs and vanilla extract until the mixture is smooth and glossy. This step ensures your cupcakes will be rich and tender.
Step 3: Alternate Adding Dry Mix and Buttermilk
To keep the batter light and fluffy, add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Gently fold this mixture just until combined. Overmixing can toughen the cupcakes, so be gentle!
Step 4: Fold in Crushed Cookies
Gently fold in the 10 crushed chocolate sandwich cookies. This step is where the magic of cookies and cream flavor truly starts to shine through the cupcake batter.
Step 5: Bake the Cupcakes
Divide the batter evenly among your prepared cupcake liners, filling each about two-thirds full. Pop them into the oven and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Then allow your cupcakes to cool completely before frosting—patience here will pay off.
Step 6: Prepare the Cookies and Cream Frosting
Beat the softened butter until fluffy, then gradually add powdered sugar, blending well. Mix in vanilla extract and heavy cream or milk until the frosting is smooth and spreadable. Finally, fold in the finely crushed cookies for that signature texture and flavor boost.
Step 7: Frost Your Cupcakes
Once your cupcakes have cooled completely, pipe or spread the cookies and cream frosting on top. If you like, add a mini cookie or a sprinkle of cookie crumbs as a garnish for that irresistible finishing touch.
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
For a show-stopping presentation, top each cupcake with a mini chocolate sandwich cookie or a dusting of crushed cookie crumbs. These garnishes not only look adorable but also add extra crunch and flavor, perfectly complementing the creamy frosting.
Side Dishes
Serve these decadent cupcakes alongside a simple glass of cold milk or a cup of rich hot cocoa. The creamy beverages help balance the sweetness and enhance the overall cookies and cream experience.
Creative Ways to Present
Think beyond the classic cupcake display by arranging your cupcakes on a tiered stand mixed with whole cookies or crushed cookie crumbles around the base. For parties, consider packaging individual cupcakes in clear boxes with ribbon for a memorable edible gift!
Make Ahead and Storage
Storing Leftovers
Cookies and Cream Cupcakes stay fresh for up to three days when stored in an airtight container at room temperature. Keep them away from direct sunlight or heat to maintain the frosting’s perfect texture.
Freezing
If you want to enjoy these cupcakes later, freeze them unfrosted for up to two months by wrapping each cupcake tightly in plastic wrap and then placing them in a freezer-safe container. Thaw completely before frosting and serving.
Reheating
Because these cupcakes are best served at room temperature, it’s ideal to let them thaw fully after freezing. If you prefer slightly warm cupcakes, gently microwave for 10 to 15 seconds, but avoid microwaving after frosting to prevent melting.
FAQs
Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk on hand, mix 3/4 cup regular milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using. This substitute mimics the tanginess and acidity but buttermilk is best for fluffier cupcakes.
What kind of chocolate sandwich cookies work best?
Classic chocolate sandwich cookies with a sweet crème filling work perfectly. You can use popular brands like Oreos or your favorite local brand; just make sure you crush them to the desired size before mixing.
Can I make the frosting less sweet?
Absolutely! You can reduce the powdered sugar slightly or cut back on added sugar by tweaking the frosting recipe. Alternatively, adding a pinch of salt can help balance the sweetness while enhancing the flavor.
Is it possible to make these cupcakes dairy-free?
Yes, substitute the butter with a plant-based alternative, use dairy-free milk instead of heavy cream, and ensure the sandwich cookies are dairy-free as well. Keep in mind the texture and flavor might vary slightly but still delicious!
How do I make the cupcakes more chocolatey?
To amplify the chocolate flavor, add an extra tablespoon of cocoa powder or fold in mini chocolate chips before baking. Just be cautious not to overmix the batter to keep that tender crumb.
Final Thoughts
There’s truly something magical about this Cookies and Cream Cupcakes Recipe that makes it an instant favorite whether you’re treating yourself or sharing with friends. The harmonious blend of chocolate cake, crunchy cookies, and creamy frosting creates a dessert experience that’s impossible to resist. I can’t wait for you to try this recipe and see just how easy it is to whip up cupcakes that bring joy to every bite!
Print
Cookies and Cream Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Cookies and Cream Cupcakes combine rich chocolate cupcake batter with crunchy chocolate sandwich cookies, topped with a creamy, fluffy cookies and cream frosting. These cupcakes are perfect for kids’ parties or any dessert craving, blending classic chocolate flavors with the fun texture of cookie pieces.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 10 chocolate sandwich cookies, crushed
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 8 chocolate sandwich cookies, finely crushed
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined to create the dry mixture.
- Combine Wet Ingredients: In a separate large bowl, whisk together granulated sugar and vegetable oil until well combined. Add in the eggs and vanilla extract, whisking until the mixture is smooth and homogenous.
- Combine Dry and Wet Mixtures: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently to avoid overmixing the batter.
- Add Crushed Cookies: Gently fold the crushed chocolate sandwich cookies into the cupcake batter to evenly distribute cookie pieces.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. This indicates they are fully baked.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the muffin tin before frosting.
- Prepare Frosting: Beat the softened unsalted butter until fluffy. Gradually add powdered sugar and continue to beat. Mix in vanilla extract and heavy cream or milk until the frosting is smooth and spreadable.
- Add Cookie Crumbs to Frosting: Fold in the finely crushed chocolate sandwich cookies to incorporate the cookies and cream texture in the frosting.
- Frost Cupcakes: Pipe or spread the prepared frosting onto the cooled cupcakes evenly. Optionally, garnish with mini cookies or extra cookie crumbs for decoration.
Notes
- Use room temperature ingredients for a smooth batter and the fluffiest frosting.
- You can use store-bought chocolate sandwich cookies or your favorite brand for the cupcakes and frosting.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- To make mini cupcake versions, adjust baking time accordingly.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
