Cookies And Cream Cupcakes

Have you ever wished you could bake a cupcake that tasted just like your favorite cookies and cream treat?

That’s exactly what you’re going to get with these rich cookies and cream cupcakes.

Each one is a soft chocolate cupcake filled with crispy cookie crumbs and finished with a creamy frosting that’s blended with more cookies.

I love making these when I want something a little more fun than a plain cupcake — they bring all the flavor of cookies and cream into a rich, moist cupcake you can hold in your hand.

The batter is buttery and smooth, the frosting is thick with crushed cookies, and a whole cookie on top adds a nice finishing touch.

It’s the kind of cupcake that feels a bit indulgent but is worth every bite. If you like cookies and cream, these are going to become your new favorite.

They’re a wonderful way to celebrate a birthday, a weekend treat, or just a moment when you want something rich, sweet, and a little more special.

Cookies And Cream Cupcakes Recipe

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 (at room temperature)

For The Cookies And Cream Frosting

1 cup unsalted butter (room temperature)
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
6-7 cookies, finely crushed (about 1/2 cup)
6 whole cookies (for decoration)

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
In another bowl, combine the sugar and vegetable oil. Mix in the eggs, one at a time, until smooth.

Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with flour, stirring just until batter is smooth.
Divide batter evenly into cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool completely on a wire rack.
To prepare frosting, beat room-temperature butter until light and creamy.
Gradually add powdered sugar, 1/2 cup at a time, beating well after each addition.

Mix in vanilla extract and heavy cream until frosting is smooth and fluffy.
Fold in crushed cookies by hand with a rubber spatula.
Fill a piping bag with frosting and pipe a generous swirl on each cooled cupcake.

Top each cupcake with a whole cookie for finishing touch.

What Type Of Cookies Work Best For These Cupcakes?

Choosing the right cookie can really make a difference in the taste and texture of your cupcakes. Here’s what to consider:

Classic sandwich cookies: The most popular choice is the well-known chocolate sandwich cookie with cream filling because it gives that familiar cookies and cream flavor.

Crunchy texture: Pick cookies that stay a bit crunchy even when crushed. Soft cookies will turn mushy in the frosting and batter.
No flavored fillings: Stick with cookies that have plain vanilla cream rather than mint, peanut butter, or other flavors so the taste stays true to cookies and cream.

How Can I Crush The Cookies Without Making A Mess?

Crushing cookies can be fun, but if not done right, crumbs can scatter everywhere. Here’s how to do it neatly:

Seal in a plastic bag: Put the cookies in a sturdy zip-top bag and seal it tight before crushing.
Use a rolling pin: Gently roll or tap the cookies inside the bag until you get fine crumbs for frosting and small chunks for the batter.
Food processor option: If you want even crumbs quickly, pulse the cookies in a food processor for just a few seconds.

Can I Make Cookies And Cream Cupcakes Ahead Of Time?

Many people like to prepare cupcakes in advance to save time. Here’s what works best:

Cupcakes only: You can bake the cupcakes a day or two before and store them in an airtight container at room temperature.
Frosting later: For the freshest taste and look, frost the cupcakes on the day you plan to serve them.

Freeze option: If you want to make them further ahead, freeze the unfrosted cupcakes. Let them cool fully, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw at room temperature before frosting.

How Should I Store Cookies And Cream Cupcakes?

To keep your cupcakes fresh and tasty, storing them the right way is very important.

Short-term storage: If you plan to eat them within 1-2 days, keep the cupcakes in an airtight container at room temperature, away from heat or direct sunlight.

Refrigerator option: If your kitchen is warm or humid, store them in the fridge in a sealed container. Let them sit out for about 20 minutes before serving so the frosting softens.
Freezing leftovers: You can freeze fully frosted cupcakes. Place them on a tray to freeze until firm, then wrap them individually and store in a freezer-safe box for up to 1 month.

Can I Use A Different Frosting Instead?

Some readers might want to try another topping for variety. Here are a few options:

Vanilla buttercream: Simple and sweet, it works well with the cookies inside the batter.
Chocolate ganache: This gives a richer, more chocolate-heavy taste.
Cream cheese frosting: Adds a slight tang that balances the sweet cupcake nicely.

What Should I Do If My Frosting Is Too Thick Or Too Thin?

Getting the right frosting texture can make decorating easier. Here’s what helps:

If too thick: Add a little more heavy cream, one teaspoon at a time, until it’s soft enough to pipe smoothly.
If too thin: Add a few tablespoons of powdered sugar and mix well until it firms up.

Can I Make Mini Versions Of These Cupcakes?

Mini cupcakes are great for parties or small hands. Here’s what to know:

Adjust baking time: Mini cupcakes will bake faster, usually in 10-12 minutes. Watch them closely so they don’t overbake.
Smaller cookie piece: Use mini cookies on top or cut regular cookies in half so they fit nicely on each mini cupcake.

How Can I Stop The Cupcake Liners From Peeling Away?

Sometimes the liners can pull away from the cupcakes, which doesn’t look nice. Here’s what helps:

Cool fully: Make sure the cupcakes cool completely before storing. Warm cupcakes trapped in a container can create steam that loosens the liners.
Quality liners: Use sturdy cupcake liners that are designed to hold up well during baking.

Many readers want extra cookie flavor in every bite. Here’s what to keep in mind:

Yes, but small chunks: You can fold more cookie pieces into the batter, but keep the pieces small so they don’t sink to the bottom or change the texture too much.
Don’t overmix: Gently stir the extra cookie pieces into the batter at the end so it stays fluffy.

How Do I Make Sure My Cupcakes Stay Moist?

Nobody likes a dry cupcake, so here’s how to keep yours soft and tender:

Don’t overbake: Start checking at the minimum baking time. A toothpick should come out clean or with just a few crumbs.
Store properly: Keep them covered so they don’t dry out. An airtight container helps seal in the moisture.