If you’re looking for a dessert that captures the joy of a classic cookie with a fluffy, irresistible cupcake, this Cookies and Cream Cupcakes Recipe is your new best friend. Imagine tender, moist cupcakes studded with crunchy chocolate sandwich cookies, topped with dreamy whipped cream frosting that’s sweet but light. It’s one of those treats that feels both nostalgic and special at the same time, perfect for celebrations or simply satisfying a sweet craving with a big smile.
Ingredients You’ll Need
The magic of this Cookies and Cream Cupcakes Recipe lies in using simple, everyday ingredients that come together beautifully. Each one plays a special role—from giving the cupcakes their soft texture to adding bursts of chocolatey crunch and that velvety frosting everyone loves.
- All-purpose flour: The foundation for light and tender cupcakes that rise beautifully.
- Granulated sugar: Sweetens the batter just right to balance the cookies and cream flavors.
- Unsalted butter: Adds buttery richness and moisture for soft crumb.
- Large eggs: Bind the ingredients and help the cupcakes rise.
- Whole milk: Keeps the cupcakes tender and moist.
- Baking powder: Ensures a nice lift and airy texture.
- Chocolate sandwich cookies: Crushed to sprinkle delightful cookie bits throughout the cupcake.
- Heavy whipping cream: Whipped into a luscious frosting that’s light and creamy.
- Powdered sugar: Sweetens the whipped cream, making the frosting delicately sweet and smooth.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a cupcake pan with your favorite liners—this makes removing the cupcakes a breeze later and adds a pop of color or pattern if you like. Setting your oven temperature early ensures consistent baking.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking powder, and granulated sugar. Sifting not only combines these ingredients evenly but also aerates the flour for a lighter cupcake texture.
Step 3: Cream Butter and Sugar
In a separate bowl, beat your softened unsalted butter until it’s fluffy and smooth. Gradually add sugar and continue beating until the mixture lightens in color. This step traps air that contributes to a soft, tender crumb.
Step 4: Add Eggs and Milk
Incorporate the eggs one at a time, mixing thoroughly after each addition to keep the batter smooth. Then blend in the whole milk, which helps to keep the cupcakes moist without weighing them down.
Step 5: Combine and Fold in Cookies
Gently combine the wet ingredients with the dry mixture, being careful not to overmix. Fold in the crushed chocolate sandwich cookies, so you get little bursts of crunchy cookie bits throughout the batter.
Step 6: Bake to Perfection
Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes until a toothpick inserted comes out clean or with just a few moist crumbs. This timing makes sure your cupcakes are moist yet fully cooked.
Step 7: Cool and Frost
Allow cupcakes to cool completely before frosting. For the frosting, whip heavy cream with powdered sugar until soft peaks form. This whipped cream frosting is the perfect light, sweet complement to the crunchy cookie bits in each cupcake.
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
Sprinkle a few extra crushed cookies atop the whipped frosting to add a beautiful finishing touch. You can also add mini chocolate chips or a drizzle of chocolate syrup for extra indulgence. These tiny touches make your cupcakes look as amazing as they taste.
Side Dishes
These cupcakes pair wonderfully with a simple glass of cold milk or a cup of your favorite coffee or tea. For a fun party spread, serve alongside fresh berries or a light fruit salad to offer a refreshing counterpoint to the richness.
Creative Ways to Present
Try serving your cupcakes in decorative cupcake wrappers or place them in a rustic wooden box lined with parchment if you’re gifting them. For a more festive vibe, add edible glitter or small sugar pearls to the frosting. Little styling details amplify the joy of sharing this Cookies and Cream Cupcakes Recipe with friends and family.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your cupcakes covered tightly and stored in the refrigerator to keep the whipped cream frosting fresh. They’ll stay moist and delicious for up to 3 days, making them a convenient and tasty treat to enjoy later.
Freezing
You can freeze unfrosted cupcakes by placing them in an airtight container or freezer bag. Freeze for up to 2 months. When ready to enjoy, thaw them at room temperature, then whip up fresh frosting to keep that creamy topping perfectly fluffy.
Reheating
Since these cupcakes are best served chilled or at room temperature, skip reheating frosted cupcakes. If you freeze unfrosted ones, simply thaw at room temperature, then frost before serving. This keeps the texture tender and frosting fresh and light.
FAQs
Can I use low-fat milk or a milk substitute in this Cookies and Cream Cupcakes Recipe?
Whole milk is preferred for the best moistness and flavor, but you can substitute with 2% milk or a creamy plant-based milk like oat milk. Avoid skim milk as it may produce drier cupcakes.
Is there a way to make the frosting more stable for warmer climates?
Yes! You can add a small amount of cream cheese or stabilize your whipped cream with gelatin to help it hold up better in heat. This is especially helpful if you’re serving outdoors.
Can I use store-bought whipped cream instead of making my own?
While store-bought whipped cream works in a pinch, making your own whipped cream frosting by whipping heavy cream and powdered sugar yields a fresher taste and better texture for this recipe.
How do I crush the chocolate sandwich cookies without making a mess?
Place cookies in a plastic bag and gently pulse with a rolling pin or use a food processor for quick and even crushing. This method keeps crumbs contained and gives you control over how chunky the pieces are.
Can I double this Cookies and Cream Cupcakes Recipe for a larger batch?
Absolutely! Just double all ingredients and bake in two pans. Keep in mind baking times may be similar but check for doneness to be sure. This recipe scales up well for parties or gatherings.
Final Thoughts
There’s just something wonderfully comforting and exciting about a Cookies and Cream Cupcakes Recipe that combines the best of two classic treats in one bite. Whether you’re baking for a birthday, a weekend treat, or simply to brighten your day, these cupcakes are sure to spread smiles. I hope you give this recipe a whirl—it’s one I know you’ll love sharing as much as eating!
Print
Cookies and Cream Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delicious Cookies and Cream Cupcakes combine moist vanilla-flavored cake loaded with crushed chocolate sandwich cookies and are topped with a luscious whipped cream frosting sweetened with powdered sugar. Perfect for any celebration or as a delightful treat, these cupcakes offer a harmonious blend of creamy, crunchy, and soft textures.
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- ½ cup whole milk
- 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
Frosting
- 1 cup heavy whipping cream
- ½ cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and allow easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and sugar to ensure even distribution and a light texture.
- Cream Butter and Sugar: In a separate large bowl, beat the room temperature unsalted butter until fluffy. Gradually add the granulated sugar and continue beating until the mixture lightens in color and becomes airy.
- Add Eggs and Milk: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Then blend in the whole milk to create a smooth batter.
- Combine Wet and Dry Ingredients & Add Cookies: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing. Carefully fold in the crushed chocolate sandwich cookies to maintain some texture in the cupcakes.
- Fill Cupcake Liners and Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow space for rising. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack. Meanwhile, whip the heavy cream with the powdered sugar until stiff peaks form. Frost the cooled cupcakes generously with the whipped cream frosting before serving.
Notes
- Ensure the butter is at room temperature for easier creaming and better batter texture.
- Do not overmix once the dry ingredients are added to keep the cupcakes tender.
- You can substitute the whole milk with buttermilk for a slightly tangier flavor and moist texture.
- For a richer frosting, fold in additional crushed cookies after whipping the cream.
- Store cupcakes refrigerated if not consumed within a few hours due to the cream frosting, and bring to room temperature before serving for best taste.
