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–+ servings
chocolate cookie filled cupcakes

Cookies and Cream Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 large mixing bowls
  • 1 medium mixing bowl
  • 1 electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 piping bag and tip (optional

Ingredients
  

  • 12 piece chocolate sandwich cookies whole
  • 8 piece chocolate sandwich cookies crushed
  • 1 1/4 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1/2 cup whole milk room temperature
  • 2 large eggs room temperature
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2 teaspoon vanilla extract divided
  • 1 cup powdered sugar sifted
  • 8 ounce cream cheese softened
  • 1/2 cup heavy whipping cream cold

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • Place one whole chocolate sandwich cookie in the bottom of each cupcake liner and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  • In another large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in 1 teaspoon of vanilla extract.
  • Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, and mix just until combined.
  • Gently fold in the crushed chocolate sandwich cookies with a rubber spatula until evenly distributed, without overmixing.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and cool completely for at least 25 minutes before frosting.
  • For the frosting, beat the softened cream cheese and remaining 1 teaspoon vanilla extract in a medium bowl until smooth.
  • Add the powdered sugar gradually to the cream cheese mixture and beat until fully combined and creamy.
  • In a separate bowl, whip the cold heavy cream to stiff peaks with an electric mixer.
  • Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  • Optionally fold in a small handful of finely crushed cookies into the frosting, ensuring they are finely ground to avoid clogging a piping tip.
  • Spoon or pipe the frosting onto the cooled cupcakes.
  • Garnish each cupcake with extra crushed cookies or half a chocolate sandwich cookie on top, if desired.

Notes

Extra Tips Make sure your butter, eggs, milk, and cream cheese are at room temperature so the batter and frosting blend smoothly without lumps. Do not overmix the cupcake batter once the flour is added, or you’ll develop too much gluten and end up with dense cupcakes. If you plan to pipe the frosting, crush the cookies very finely or skip adding them to the frosting and just sprinkle on top to prevent clogging the piping tip. Chill the frosted cupcakes for 20 to 30 minutes before serving if you want the frosting to firm up and hold its shape better, and store leftovers covered in the refrigerator for up to 3 days, allowing them to sit at room temperature for 10 to 15 minutes before eating for the best texture and flavor.
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