Cookies and Cream Cupcakes Recipe
If you’re a fan of classic chocolatey treats with a nostalgic twist, this Cookies and Cream Cupcakes Recipe will make your heart skip a beat! Imagine the moistest chocolate cupcake, a surprise cookie at the bottom, fluffy cookies ‘n cream frosting piled high, and the irresistible crunch of cookie crumbles on top. Every bite is a sweet celebration, perfect for birthdays, celebrations, or those “just because” treat-yourself moments.
Ingredients You’ll Need
The beauty of this Cookies and Cream Cupcakes Recipe lies in its simple pantry staples and a few crucial flavor-makers. Each ingredient pulls its weight for taste, texture, or that signature cookies-and-cream vibe—don’t skip any for best results!
- All-purpose flour: Gives structure to the cupcakes for that light, fluffy crumb.
- Unsweetened cocoa powder: Delivers rich, chocolatey depth and a beautiful dark hue.
- Baking soda: Helps the cupcakes rise—hello, pillowy centers!
- Salt: Balances sweetness and intensifies the chocolaty flavor.
- Unsalted butter (softened): Adds buttery richness and creaminess to both cake and frosting.
- Granulated sugar: Sweetens and contributes to a moist-yet-tender crumb.
- Large eggs: Bind everything together and bring lightness to each bite.
- Vanilla extract: Enhances all the other flavors without overpowering the chocolate.
- Sour cream: The secret to luscious, ultra-moist cupcakes—Greek yogurt works, too!
- Whole milk: Adds richness and ensures the batter stays perfectly smooth.
- Chocolate sandwich cookies (crushed): Those signature bits throughout—think Oreo magic!
- Whole chocolate sandwich cookies (for bottom of liners): A full-on cookie surprise at the base of every cupcake.
- Powdered sugar: Makes the frosting thick but delightfully fluffy.
- Heavy cream: Gives the frosting a cloud-like texture and glossy finish.
- Chocolate sandwich cookies (finely crushed for frosting): Infuses the frosting with pure cookies-and-cream joy.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Prep Your Pan and Cookie Base
Preheat your oven to 350°F, and line a standard 12-cup muffin tin with cupcake liners. Here’s the fun part: drop one whole chocolate sandwich cookie into the bottom of each liner. These will bake into the base, infusing your cupcakes with that unmistakable cookies-and-cream flavor right from the start and adding a delightful surprise.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This step ensures everything is evenly mixed, so your cupcakes rise perfectly without any lumps—no one wants a pocket of baking soda or too much cocoa in one bite!
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy. This usually takes about 2 to 3 minutes and is essential for achieving a tender cupcake crumb. Don’t rush this step—it’s the foundation for everything deliciously moist.
Step 4: Add Eggs and Flavor
Beat in the eggs, one at a time, mixing well after each addition. Then pour in the vanilla extract and mix again. At this point, your batter should smell absolutely amazing, with that warm, sweet, and chocolatey aroma stealing the show.
Step 5: Add Sour Cream and Milk
Mix in the sour cream and milk until the batter looks smooth and creamy. This lovely blend ensures the cupcakes stay soft, with just the right amount of moisture. If you’re using Greek yogurt instead of sour cream, it works beautifully here too!
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture into your wet ingredients, stirring gently. Mix just until combined—over-mixing can make cupcakes less tender. Fold in the crushed chocolate sandwich cookies with a spatula, distributing them evenly for that perfect cookies-and-cream bite.
Step 7: Fill, Bake, and Cool
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick poked into the center comes out clean (except for a smudge of melted cookie, which is always welcome!). Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Step 8: Whip Up Cookies and Cream Frosting
For the frosting, start by beating softened butter until creamy and pale. Gradually add the powdered sugar, mixing well after each scoop, then drizzle in heavy cream and vanilla extract. Beat until fluffy, then fold in those finely crushed cookies—this step transforms the frosting into pure cookies-and-cream bliss!
Step 9: Frost and Garnish
Once cupcakes are completely cool, pipe or generously spread the cookies-and-cream frosting onto each one. Sprinkle with more crushed cookies or top with cookie halves for extra flair. The result: bakery-worthy cupcakes guaranteed to dazzle!
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
For true wow-factor, sprinkle extra cookie crumbs over the frosted cupcakes, or top each one with a mini chocolate sandwich cookie or half a cookie for playful style. A drizzle of chocolate sauce or a dusting of cocoa powder also looks lovely and adds a hint of decadence.
Side Dishes
These cupcakes are delicious on their own, but pair beautifully with a scoop of vanilla or cookies and cream ice cream on the side. If you’re feeling fancy, a glass of cold milk or a creamy latte is a wonderful way to enjoy the Cookies and Cream Cupcakes Recipe.
Creative Ways to Present
For parties, display your cupcakes on a tiered dessert stand, or line them up on a tray with each cupcake in a fun wrapper. You could even turn them into cupcake “sandwiches” by slicing in half and filling with more frosting, or pack them into pretty boxes for adorable party favors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies and cream cupcakes in an airtight container at room temperature for up to two days, or refrigerate them if you want to extend their freshness. The cookies inside stay surprisingly crisp, and the frosting holds up beautifully without turning soggy.
Freezing
If you’d like to make the Cookies and Cream Cupcakes Recipe ahead, freeze unfrosted cupcakes tightly wrapped for up to two months. Thaw at room temperature and frost just before serving. You can also freeze piped, frosted cupcakes on a tray, then store in airtight containers—just be gentle when defrosting.
Reheating
For that freshly-baked magic, allow refrigerated or thawed cupcakes to come to room temperature before eating. If you prefer a slightly warmed cupcake (without frosting), pop it in the microwave for 10 seconds. Add a fresh dollop of frosting or garnish to finish.
FAQs
Can I use different sandwich cookies besides classic Oreos?
Absolutely! Any favorite chocolate sandwich cookie works well here—from double-stuffed to flavored varieties like mint or peanut butter. Just stick to a similar size for consistent results.
Is it possible to make this Cookies and Cream Cupcakes Recipe gluten-free?
Yes, you can swap the all-purpose flour with your favorite 1:1 gluten-free baking blend and use gluten-free chocolate sandwich cookies. The rest of the recipe stays the same—no one will be able to tell the difference!
Can I make the cupcakes ahead of time and frost later?
Definitely. Bake and cool your cupcakes completely, then store them (well-wrapped) at room temperature or in the freezer. Whip up the frosting whenever you’re ready to serve, for picture-perfect, fresh-tasting cupcakes.
How do I get perfectly fluffy frosting?
Beat softened butter until it’s very pale and creamy before adding the sugar, and make sure to add the powdered sugar gradually. The heavy cream is key—don’t skip it, and beat until the frosting is truly light and airy. Folding in crushed cookies at the end gives that signature speckled look and flavor.
What’s the best way to crush cookies for the batter and frosting?
A food processor makes quick work of getting the perfect crumb, but you can also seal cookies in a ziptop bag and crush them with a rolling pin. For the frosting, you’ll want them finely ground so the piping tip doesn’t get clogged.
Final Thoughts
Once you try this Cookies and Cream Cupcakes Recipe, it just might become your go-to for every sweet celebration! Each cupcake is a blend of nostalgia and crowd-pleasing magic that tastes as good as it looks. Give this recipe a whirl—you’ll love every decadent bite!
Print
Cookies and Cream Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Cookies and Cream Cupcakes are a delightful treat for any occasion. Rich chocolate cupcakes studded with crushed sandwich cookies, topped with a creamy frosting loaded with more cookie goodness.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 12 chocolate sandwich cookies (crushed)
- 12 whole chocolate sandwich cookies (for bottom of liners)
Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 10 chocolate sandwich cookies (finely crushed)
Instructions
- Cupcakes: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners. Place one whole chocolate sandwich cookie at the bottom of each liner. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Mix in the sour cream and milk until smooth. Gradually add the dry ingredients and stir just until combined. Fold in the crushed cookies. Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Frosting: Beat the butter until creamy. Add the powdered sugar gradually, mixing well after each addition. Add the heavy cream and vanilla extract, then beat until light and fluffy. Fold in the finely crushed cookies. Pipe or spread the frosting on cooled cupcakes. Garnish with additional cookie crumbles if desired.
Notes
- You can substitute Greek yogurt for sour cream if needed.
- For a fun twist, top each cupcake with half a cookie or a mini sandwich cookie.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
