Cupcakes

Cookies and Cream Cupcakes

Name: Cookies and Cream Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Cuisine: Dessert
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tbsp vanilla extract; 1/2 cup whole milk; 10 chocolate sandwich cookies, roughly crushed; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla extract; 6 chocolate sandwich cookies, finely crushed

Vanilla cupcakes packed with crushed chocolate sandwich cookies and topped with a cookie-studded buttercream.

4.6 from 128 bakers

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Prep20 min

Cook18 min

Servings12 cupcakes

DifficultyEasy

Ingredients

Total time: 38 minutes

Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
1/2 cup whole milk
10 chocolate sandwich cookies, roughly crushed

Cookies and cream frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
6 chocolate sandwich cookies, finely crushed

Instructions

1
Heat the oven to 350°F and line a 12-cup tin with liners.
2
Whisk the flour, baking powder, and salt together.
3
Cream the butter and sugar, then beat in the eggs and vanilla.
4
Add the dry ingredients alternately with the milk, then fold in the crushed cookies.
5
Divide among the liners and bake 16–19 minutes. Cool completely.
6
Beat the frosting ingredients (add the finely crushed cookies last) until fluffy.
7
Pipe onto the cupcakes and top each with half a cookie.

Zoe's Tips

Crush some cookies coarsely for the batter and finely for the frosting.
Use a wide piping tip so the cookie crumbs don't clog it.
Press the cookie crumbs into the batter gently so they stay suspended.

Nutrition estimate

Approximate, per serving — a rough guide, not a lab measurement.

390

Calories

20 g

Fat

50 g

Carbs

38 g

Sugar

3 g

Protein

A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.