Cookies And Cream Cupcakes

There’s something about peeling back a cupcake liner and seeing specks of chocolate cookie baked right into a cloud-soft crumb.

These cookies and cream cupcakes are a cozy dessert dream: tender vanilla batter folded with crushed chocolate sandwich cookies, topped with a billowy, cookie-studded frosting.

They look like little swirls of cookies-and-cream ice cream, but warm, fragrant, and fresh from your own oven—ready in about an hour, start to finish.

They’re perfect for sweet-tooth fans, beginner bakers, and anyone needing a dependable treat for birthdays, office parties, or last-minute celebrations.

I still remember a rainy Tuesday when a rough day melted away the moment a tray of these came out of the oven; by the time the frosting bowl was scraped clean, everyone was laughing again.

They shine at casual gatherings, Sunday suppers, and surprise drop-in guests.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with cookies in the base, batter, and topping
• Impresses guests with a stunning Oreo-on-the-bottom surprise
• Simplifies prep using basic pantry ingredients and simple techniques
• Satisfies texture lovers with tender crumb, creamy frosting, crunchy cookie bits
• Adapts easily for parties, birthdays, or make-ahead entertaining

Ingredients

• 12 pieces chocolate sandwich cookies — keep whole for the cookie base
• 8 pieces chocolate sandwich cookies, crushed — for folding into the batter
• 1 1/4 cups all-purpose flour, sifted — spoon and level for accuracy
• 1 cup granulated sugar — regular white sugar works best
• 1/2 cup unsalted butter, softened — leave at room temp until easily indented
• 1/2 cup whole milk, room temperature — avoids shocking the batter
• 2 large eggs, room temperature — make certain better emulsifying
• 1 1/4 teaspoons baking powder — check it’s fresh for proper rise
• 1/4 teaspoon baking soda — balances sweetness and helps lift
• 1/4 teaspoon fine salt — enhances overall flavor
• 2 teaspoons vanilla extract, divided — pure extract if possible
• 1 cup powdered sugar, sifted — prevents lumps in frosting
• 8 ounces cream cheese, softened — use full-fat block cream cheese
• 1/2 cup heavy whipping cream, cold — whips better straight from fridge

Step-by-Step Method

Prep the Pan and Cookies

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Place one whole chocolate sandwich cookie in the bottom of each liner, flat side down.

Set the pan aside while you prepare the batter so the cookies act as a crunchy base for the cupcakes.

Combine the Dry Ingredients

Whisk the sifted flour, baking powder, baking soda, and salt together in a large mixing bowl. Make certain everything is evenly combined, breaking up any small clumps of flour. Set this dry mixture aside.

Properly combining the leaveners and salt at this stage helps the cupcakes rise evenly and bake with a light, tender crumb.

Cream the Butter and Sugar

Beat the softened butter and granulated sugar in another large bowl using an electric hand mixer or stand mixer. Mix on medium speed until the mixture becomes light, pale, and fluffy, about 2 to 3 minutes.

Scrape down the sides of the bowl as needed. This step incorporates air, which helps create soft, airy cupcakes.

Add the Eggs and Vanilla

Add the eggs one at a time to the butter mixture, beating well after each addition. Mix until each egg is fully incorporated before adding the next. Beat in 1 teaspoon of vanilla extract until combined.

Scrape down the sides of the bowl to make certain the mixture is smooth and homogeneous, with no streaks of egg remaining.

Alternate Dry Ingredients and Milk

Add half of the dry mixture to the wet ingredients, mixing on low speed just until combined. Pour in the milk and mix briefly. Add the remaining dry ingredients and mix again only until no streaks of flour remain.

Avoid overmixing at this stage to keep the cupcakes tender and prevent a dense, tough texture.

Fold in the Crushed Cookies

Gently fold the 8 crushed chocolate sandwich cookies into the batter using a rubber spatula. Turn the spatula through the batter with light motions until the cookie pieces are evenly distributed.

Don’t stir vigorously or overmix. Keeping a gentle hand preserves the airy structure you created while creaming the butter and sugar.

Fill the Liners and Bake

Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full. Use a scoop or spoon for consistent portions. Tap the pan lightly on the counter to release any large air bubbles.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool the Cupcakes Completely

Remove the muffin tin from the oven and place it on a wire cooling rack. Let the cupcakes cool in the pan for about 5 minutes to set. Carefully transfer each cupcake to the wire rack and allow them to cool completely for at least 25 minutes.

Make sure they’re fully cool before frosting to prevent the topping from melting.

Beat the Cream Cheese Frosting Base

Beat the softened cream cheese and remaining 1 teaspoon of vanilla extract in a medium mixing bowl until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low at first to avoid splatters.

Increase to medium speed and beat until the mixture is thick, smooth, and free of lumps, forming the frosting base.

Whip the Cream to Stiff Peaks

Pour the cold heavy whipping cream into a separate bowl. Beat with an electric mixer on medium-high speed until stiff peaks form. The cream should hold its shape when you lift the beaters.

Take care not to overwhip, or it may turn grainy. Properly whipped cream gives the frosting a light, fluffy texture.

Fold the Cream into the Frosting

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Turn the bowl and lift the mixture from the bottom to the top until smooth and fluffy.

Optionally, fold in a small handful of very finely crushed cookies, if desired. Make sure the crumbs are fine enough not to clog a piping tip later.

Frost and Garnish the Cupcakes

Spoon or pipe the frosting onto the fully cooled cupcakes, creating generous swirls or domes. If piping, use a large tip for best results.

Garnish each cupcake with extra crushed cookies or half a chocolate sandwich cookie on top. Chill the frosted cupcakes for 20 to 30 minutes to help the frosting set before serving.

Ingredient Swaps

• Butter: Use an equal amount of margarine or neutral oil for dairy-free; use salted butter and reduce added salt slightly if that’s what you have.
• Milk: Swap with any unsweetened plant milk (oat, almond, soy) or 2% milk; buttermilk also works and can make the crumb extra tender.
• Cream cheese & heavy cream (frosting): For dairy-free, use vegan cream cheese and a coconut whipping cream; for lighter frosting, use Greek yogurt in place of part of the cream cheese.
• Flour: A 1:1 gluten-free baking blend can replace the all-purpose flour; avoid straight almond or coconut flour without recipe adjustments.
• Cookies: Any chocolate sandwich cookie (store brand, gluten-free, or vegan) can stand in for classic Oreos, just match size and sweetness as closely as possible.

You Must Know

• Doneness • If the cupcakes look pale and feel very soft at the center, leave them in the oven 2–4 more minutes until the tops spring back lightly to a fingertip touch and the toothpick shows just a few moist crumbs, not wet batter.
• Avoid • To prevent sinking centers, avoid opening the oven in the first 12 minutes and don’t fill liners more than about 2/3 full; sudden temp drops or overfilled cups make the middle collapse.
• Troubleshoot • If your frosting turns runny, chill the bowl 15–20 minutes, then re-whip briefly; cream cheese and cream loosen when too warm, and a short chill helps it firm to a pipeable consistency.
• Scale • For 24 cupcakes, double everything exactly but use two pans on separate racks; rotate them front-to-back and swap racks at about the 10-minute mark for even rising and color.
• Flavor Boost • For extra “cookies and cream” flavor, add 1–2 tablespoons very finely ground cookie crumbs to the batter or frosting and reduce powdered sugar by about 1–2 tablespoons to keep sweetness balanced.

Serving Tips

• Serve on a white platter to highlight the dark cookie base and crumbs.
• Pair with cold milk or cookies and cream milkshakes for a fun, nostalgic treat.
• Add a drizzle of chocolate sauce on the plate under each cupcake for flair.
• Top just before serving with extra crushed cookies for added crunch and freshness.
• Arrange with varied toppings—whole cookie, half cookie, crumbs—for an eye-catching dessert display.

Storage & Make-Ahead

Store frosted cookies and cream cupcakes covered in the refrigerator for up to 3 days.

Let them sit at room temperature 10–15 minutes before serving.

You can bake the cupcakes a day ahead and frost later.

Unfrosted cupcakes freeze well for up to 2 months; thaw overnight in the fridge.

Reheating

Reheat cupcakes gently: in the microwave at 50% power for 8–12 seconds, or in a 300°F (150°C) oven for 5–8 minutes.

Avoid stovetop to preserve texture and frosting.

Cookies‑And‑Cream in Pop Culture

Somehow, cookies‑and‑cream has slipped from a simple ice cream flavor into a full‑blown pop‑culture icon, and you can spot it everywhere once you start looking.

I see it in limited‑edition candy bars, swirling through glossy milkshakes on café menus, and splashed across cereal boxes in bold, black‑and‑white patterns that practically shout from the shelf.

When I bake cookies‑and‑cream cupcakes, I feel like I’m plugging into that whole universe.

It’s the same nostalgic crunch you hear in commercials, the same speckled frosting you scroll past on social feeds.

Those crushed chocolate cookies streaked through pale, velvety batter echo movie‑night milkshakes, birthday ice cream cakes, mall food‑court treats—tiny bites of familiar, shared pop‑culture sweetness.

Final Thoughts

Give these cookies and cream cupcakes a try and enjoy the fun surprise cookie at the bottom of each one.

Feel free to tweak the recipe with your favorite sandwich cookie flavor or extra toppings to make them your own!

Frequently Asked Questions

Can I Make These Cookies and Cream Cupcakes Gluten-Free Without Affecting Texture?

Yes, you can, and they’ll stay tender. I’d swap in a good 1:1 gluten-free flour blend, use gluten-free sandwich cookies, and whisk gently—your cupcakes will still rise soft, fragrant, and beautifully moist.

How Do Altitude Changes Affect Baking Time for These Cupcakes?

Altitude thins the air, so your cupcakes bake faster and rise higher, then sink. I’d tell you to reduce leavening slightly, keep batter a bit thicker, and start checking doneness 3–4 minutes early.

Are These Cupcakes Safe for Pregnant People Due to Cream Cheese Frosting?

Yes, they’re usually safe if you use pasteurized cream cheese and keep everything chilled. I picture you swirling that cool, tangy frosting, then savoring each bite, trusting every creamy mouthful to be gentle for pregnancy.

What’s the Best Way to Transport Frosted Cupcakes Without Smudging?

I’d nest each frosted beauty in a deep cupcake carrier, lids tall enough so swirls don’t brush plastic, then press the tray snug in your car, cool and flat, so every peak arrives untouched.

Can I Turn This Recipe Into a Layered Cake Instead of Cupcakes?

Yes, you can. I’d bake the batter in two greased 8‑inch pans, lower the oven to 335°F, and watch for golden edges, fragrant vanilla, and a springy center before flooding everything with that billowy frosting.