Delicious Cookies & Cream Cupcakes Recipe to Try Today

If you love the classic flavor combo of cookies and cream, these cookies cream cupcakes are sure to become one of your favorites. Soft, moist cupcakes filled with crushed chocolate sandwich cookies and topped with luscious cookies & cream frosting make for an irresistible treat. Whenever I bake these, the house fills with a sweet, nostalgic aroma that’s impossible to resist.

this Recipe

Whether you’re making them for a birthday, a casual get-together, or just a fun weekend baking project, these cookies cream cupcakes will impress your family and friends. They’re easy enough to whip up even if you’re new to baking but special enough to serve at any occasion.

Why You’ll Love This Recipe

• Simple ingredients that you likely already have or can find easily.
• Deliciously moist cupcakes with a perfect balance of chocolate cookie flavor.
• Rich, creamy frosting loaded with cookie pieces for added texture.
• Great for parties, celebrations, or just a sweet everyday treat.
• Customizable – you can add extra cookie crunch or use different sandwich cookies.

Ingredients

Here’s everything you’ll need to bake these scrumptious cookies cream cupcakes from scratch.

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup whole milk, room temperature
• 1/3 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 15 chocolate sandwich cookies (like Oreos), crushed

For the Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 8 chocolate sandwich cookies, finely crushed

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Servings: 12 cupcakes
• Calories: Approximately 320 per cupcake

How to Make Cookies & Cream Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk the eggs, sugar, vegetable oil, milk, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—avoid overmixing to keep cupcakes tender.
5. Fold in the crushed chocolate sandwich cookies carefully to distribute evenly.
6. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
7. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack.
8. For the frosting, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, alternating with heavy cream, then add vanilla extract. Beat until light and fluffy.
9. Gently fold in the finely crushed cookies into the frosting. Pipe or spread the frosting generously onto the cooled cupcakes, and sprinkle a few cookie crumbs on top for garnish.

Tips for the Best Results

• Use room temperature ingredients to ensure better mixing and a smoother batter.
• Don’t overmix your batter; it can lead to dense cupcakes instead of light and fluffy ones.
• Crush cookies by placing them in a plastic bag and gently rolling with a rolling pin for even-sized pieces.
• Allow cupcakes to cool completely before frosting to prevent melting and sliding toppings.
• Store the cupcakes in an airtight container to keep them fresh and moist.

Storage and Reheating

Store your cookies cream cupcakes in an airtight container in the refrigerator for up to 4 days. This will keep the frosting fresh and the cupcake moist. Before serving, you can let them sit at room temperature for about 30 minutes to take the chill off.

For longer storage, freeze the cupcakes (without frosting) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and frost right before serving. Avoid microwaving frosted cupcakes as it can melt the frosting.

Frequently Asked Questions

Can I use a different type of sandwich cookie?

Yes! While classic chocolate sandwich cookies work best for the authentic flavor, you can experiment with other flavors like mint or peanut butter sandwich cookies to add your own twist.

Is it possible to make these cupcakes gluten-free?

Absolutely. Use a 1-to-1 gluten-free baking flour blend and gluten-free sandwich cookies to adapt the recipe. The texture might vary slightly, but the flavor will still be delightful.

How do I prevent the frosting from being too runny?

If your frosting is too soft, chill it in the fridge for 15-20 minutes and then whip it again before frosting. Also, ensure you add heavy cream gradually to achieve the desired consistency.

Can I prepare these cupcakes ahead of time?

You can bake the cupcakes a day ahead and store them unfrosted in an airtight container at room temperature. Frost them just before serving for the freshest taste and texture.