Get the Recipe:
Cookies and Cream Cupcakes
Soft vanilla cupcakes filled with crushed chocolate sandwich cookies and topped with fluffy cookies and cream buttercream. These easy cookies and cream cupcakes are perfect for birthdays, parties, or an everyday sweet treat.
Ingredients
For the cupcakes:
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (120 ml) whole milk
- ½ cup (113 g) sour cream
- 8 to 10 chocolate sandwich cookies, coarsely crushed (about 1 cup)
For the frosting:
- ¾ cup (170 g) unsalted butter, softened
- 3 cups (330 g) confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons (30 to 45 ml) heavy cream or milk
- 6 to 8 chocolate sandwich cookies, finely crushed (sift to remove large bits if piping)
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Instructions
Make the cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes) with an electric mixer on medium speed.
- Beat in the eggs one at a time, then mix in vanilla.
- With the mixer on low speed, mix in half the dry ingredients, followed by the milk and sour cream, then the remaining dry ingredients.
- Gently fold in the crushed cookies just until evenly distributed.
- Divide the batter among the liners (about 3 to 4 tablespoons each; a #16 scoop). Bake 18–20 minutes, or until a pick inserted in the center comes out clean. Cool completely.
Make the frosting:
- Using an electric mixer on medium speed, beat the butter until creamy. Gradually add the confectioners’ sugar, then the vanilla and 2 tablespoons cream (or milk). Beat until fluffy, adding more cream if needed.
- Stir in the finely crushed cookies. If you plan to pipe the frosting, be sure to sift out any larger crumbs before adding them to help prevent clogging your piping tip.
- Frost the cooled cupcakes using a large open star or round tip or with an offset spatula.
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Notes
- Cookie texture matters. Use coarsely crushed Oreos in the batter for visible cookie pieces. For the frosting, crush the cookies very finely and sift out any larger crumbs if you plan to pipe the frosting.
- For smooth piping. A large open star tip (like Wilton 1M or Ateco 828) creates dramatic swirls. A large round tip (such as Wilton 2A or Ateco 808) works especially well for cookies-and-cream frosting since it’s less likely to clog.
- Make ahead. Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.
- Storage. Store covered at room temperature up to 2 days or refrigerate up to 4–5 days. Bring to room temperature before serving for the best texture.
- Optional chocolate variation. For a chocolate version, replace ¼ cup of the flour with unsweetened cocoa powder.
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