If you’re a fan of cookies and cream (and who isn’t?), these Cookies and Cream Cupcakes are about to steal your heart. Soft, moist cupcakes are loaded with chocolate cookie crumbs and topped with a fluffy cookies-and-cream frosting that’s downright irresistible. Each bite is like a little taste of heaven trust me, you’re going to want to make a double batch because they’ll disappear fast!

Why You’ll Love Cookies and Cream Cupcakes

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking them for a birthday party, a casual weekend treat, or just because you’re craving something sweet, these cupcakes fit the bill. Here’s why they’re a favorite:

Versatile: Perfect for kids’ parties, bake sales, or a fun dessert after dinner.
Budget-Friendly: Uses simple ingredients you probably already have on hand.
Quick and Easy: Comes together in less than an hour.
Customizable: Swap in different cookies or add sprinkles for a fun twist.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Cookies and Cream Cupcakes

These cupcakes are made with classic baking staples, plus the iconic cookie we all love. Let’s break it down:
Flour: The base for a tender, fluffy cupcake.
Sugar: Sweetens the batter and balances the chocolate flavor.
Butter: Adds richness and moisture.
Eggs: Help bind everything together and create structure.
Vanilla Extract: Brings out the sweetness and complements the cookies.
Baking Powder & Baking Soda: For the perfect rise.
Milk: Keeps the cupcakes soft and moist.
Chocolate Sandwich Cookies: Crushed cookies folded into the batter and frosting for that signature cookies-and-cream taste.
Powdered Sugar: For a silky-smooth frosting.
Cream Cheese or Heavy Cream (Optional): Adds a tangy balance and creaminess to the frosting.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Combine Ingredients: In a bowl, whisk together flour, baking powder, and baking soda. In another bowl, beat butter and sugar until light and fluffy, then add eggs and vanilla.
Prepare Your Cooking Vessel: Gradually add the dry ingredients and milk to the wet ingredients, alternating until just combined. Fold in crushed cookies.
Assemble the Dish: Fill each cupcake liner about 2/3 full with batter.
Cook to Perfection: Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
Finishing Touches: Make the frosting by beating butter (and cream cheese if using) until creamy. Add powdered sugar, a splash of milk, and more crushed cookies. Frost the cooled cupcakes generously.
Serve and Enjoy: Top with an extra cookie half or crumbs for the ultimate presentation!

Nutrition Facts

Servings: 12
Calories per serving: 320

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

How to Serve Cookies and Cream Cupcakes

Serve these cupcakes at room temperature for the best texture and flavor. They pair wonderfully with a glass of cold milk or a cup of coffee, and they’re perfect for dessert tables, parties, or just a cozy night in.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Use high-quality chocolate sandwich cookies for the best flavor.
• Don’t overmix the batter – it keeps the cupcakes light and fluffy.
• Chill the frosting slightly before piping for a cleaner look.
• Store leftovers in an airtight container to keep them fresh.
• For an extra indulgent twist, fill the cupcakes with cookie butter or chocolate ganache.

FAQ’s

1. Can I use a box cake mix for the base?
Yes! Just fold in crushed cookies to a vanilla or chocolate cake mix for a quick shortcut.

2. Can I make these cupcakes in advance?
Absolutely bake and store unfrosted cupcakes in an airtight container for up to 2 days.

3. Can I freeze the cupcakes?
Yes, freeze unfrosted cupcakes for up to 3 months and frost them when ready to serve.

4. What frosting works best?
Cookies and cream buttercream is classic, but cream cheese frosting also pairs beautifully.

5. How do I crush the cookies?
Place them in a resealable bag and crush with a rolling pin, or use a food processor for finer crumbs.

6. Can I make mini cupcakes?
Yes, just reduce the baking time to about 10–12 minutes.

7. Can I add chocolate chips?
Definitely! Mini chocolate chips add extra bursts of chocolatey goodness.

8. How do I keep the cupcakes moist?
Don’t overbake, and store them covered at room temperature.

9. Can I make these without frosting?
Sure! They’re still delicious with a simple dusting of powdered sugar.

10. Can I use gluten-free cookies?
Yes, gluten-free cookies work perfectly for this recipe.

Conclusion

Cookies and Cream Cupcakes are the ultimate sweet treat moist, fluffy, and packed with the classic flavor we all love. Whether you’re making them for a party or just because, they’re guaranteed to bring smiles to everyone who takes a bite. One taste and these will become a staple in your baking rotation!

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