Cookies And Cream Cupcakes

These cookies and cream cupcakes are soft, chocolatey, and loaded with real cookie flavor from top to bottom.

The batter is rich but not too heavy, and the frosting is packed with crushed chocolate cookies that make each swirl taste just like your favorite sandwich cookie.

The texture is smooth and creamy, with a little crunch from the cookie bits in every bite.

They look just as good as they taste—tall frosting, deep chocolate base, and a cookie on top that makes everyone reach for one.

These are the kind of cupcakes people ask for again. Perfect for parties, gifts, or whenever you want a dessert that’s fun, rich, and full of flavor.

Table of Contents

Cookies And Cream Cupcakes Recipe

Ingredients

For The Chocolate Cupcakes

1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ cup granulated sugar
¼ cup brown sugar
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup vegetable oil
½ cup buttermilk (room temperature)
2 large eggs (room temperature)
½ cup warm water
1 tsp pure vanilla extract

For The Cookies And Cream Frosting

1 cup unsalted butter (softened)
3 cups powdered sugar (sifted)
2 tbsp heavy cream or milk
½ tsp pure vanilla extract
10 chocolate sandwich cookies (finely crushed)

For Decoration

12 chocolate sandwich cookies (halved)

Instructions

Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add granulated sugar and brown sugar. Whisk until combined.
In a separate bowl, whisk together oil, buttermilk, eggs, vanilla extract, and warm water until fully combined.
Gradually pour the wet ingredients into the dry mixture, whisking gently until you get a smooth, runny batter. Don’t overmix.
Divide the batter evenly into the lined cupcake tin, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To prepare the frosting, beat the softened butter using a stand or hand mixer on medium speed until pale and fluffy, about 2 to 3 minutes.
Gradually add sifted powdered sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add vanilla extract and heavy cream or milk. Beat on medium-high speed for 1 to 2 minutes until the frosting is smooth, creamy, and holds peaks.
Gently fold in the finely crushed chocolate sandwich cookies using a spatula until evenly distributed.
Spoon the frosting into a piping bag fitted with a large round or star tip. Pipe generous swirls onto each cooled cupcake.
Garnish each frosted cupcake with half of a chocolate sandwich cookie, gently pressing it into the frosting.
Serve immediately or store in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

How Do I Crush The Cookies Without Turning Them Into Powder?

Crushing the cookies properly gives the frosting that perfect cookies-and-cream texture. Here’s how to do it right:

Use A Zip-Top Bag And Rolling Pin: Place the cookies in a sturdy zip-top bag and gently roll over them with a rolling pin until you get small, even crumbs. Avoid pressing too hard to keep a few small bits for texture.
Pulse In A Food Processor: For quicker results, pulse the cookies a few times in a food processor. Stop before they turn into dust.
Avoid Over-Crushing: If the cookies are crushed too finely, they’ll disappear into the frosting, making it grainy rather than creamy with bits.

Why Are My Cookies And Cream Cupcakes Coming Out Dry?

Moist chocolate cupcakes need careful balance. If yours are dry, one of these reasons could be the cause:

Too Much Flour: Adding extra flour or not leveling your measuring cup can make the batter dry and thick.
Overbaking: Even a couple of minutes too long in the oven can dry out cupcakes. Always check doneness a few minutes before the timer.
Wrong Oven Temperature: Ovens can run hotter or cooler than the setting. Using an oven thermometer helps keep baking accurate.

Can I Use Different Cookies Instead Of Chocolate Sandwich Cookies?

Yes, but the flavor will change slightly. Here’s how to choose good substitutes:

Use Similar Chocolate Cream Cookies: Any brand of chocolate sandwich cookie works great.
Experiment With Other Flavors: Golden sandwich cookies, mint chocolate cookies, or peanut butter cream cookies give fun flavor twists.
Choose Crunchy Cookies: Soft cookies don’t work well in frosting—they’ll turn mushy and ruin the texture.

Can I Make These Cupcakes Ahead Of Time?

Making these cupcakes ahead saves stress during busy days. Here’s how you can plan:

Bake Cupcakes A Day Early: Store the unfrosted cupcakes in an airtight container at room temperature.
Frosting Can Be Made Ahead: The frosting can be made 2 days before. Keep it refrigerated in a sealed container, and beat it again before using.
Fully Frosted Cupcakes: These stay fresh for up to 2 days at room temperature or up to 4 days refrigerated.

How Should I Store Leftover Cookies And Cream Cupcakes?

Proper storage keeps your cupcakes fresh and tasty longer. Follow these tips:

Room Temperature: Store frosted cupcakes in a container with a lid for up to 2 days. Make sure the container isn’t airtight to prevent sogginess from condensation.
Refrigerator: For longer storage, refrigerate them in a covered container for up to 4 days. Bring them to room temperature before serving so the frosting softens nicely.
Freezing Option: You can freeze the unfrosted cupcakes for up to 2 months. Wrap each one tightly in plastic wrap and place in a freezer-safe bag. Thaw completely at room temperature, then frost fresh when needed.

Why Does My Frosting Look Curdled Or Grainy?

Sometimes frosting can look split or grainy, but it’s fixable:

Butter Was Too Cold: Always use butter that’s softened but not melted. Cold butter won’t mix well with powdered sugar.
Overbeating After Adding Cookies: Folding the cookies in gently by hand avoids breaking down the cookie bits too much.
Add Liquid Slowly: If the frosting looks dry or curdled, adding a little milk or cream one tablespoon at a time helps bring it back together.

Can I Make Cookies And Cream Cupcakes Without Eggs?

Egg-free baking works if you know the right swaps. Here’s how to adjust the recipe:

Use Yogurt Or Buttermilk: Plain yogurt or more buttermilk gives moisture and structure.
Applesauce Works Too: Unsweetened applesauce makes a great egg substitute in chocolate cupcakes.
Don’t Skip The Rising Agents: Make sure the baking soda and baking powder stay in the recipe for proper rise.

Why Did My Frosting Melt Or Lose Its Shape?

Warm kitchens or hot weather can make frosting soft. Here’s how to keep it steady:

Chill Before Piping: If the frosting feels soft, place it in the fridge for 15 minutes before piping it onto the cupcakes.
Use Heavy Cream Instead Of Milk: Heavy cream helps the frosting hold shape better than milk.
Cool Cupcakes Fully: Frosting warm cupcakes will always melt. Wait until cupcakes are completely cool before decorating.

How Can I Make The Chocolate Flavor Stronger?

Some people love a deeper chocolate flavor. Here’s how to boost it:

Add Espresso Powder: A small pinch of instant espresso powder enhances the chocolate flavor without tasting like coffee.
Use Dutch-Processed Cocoa: Dutch-processed cocoa gives a deeper, smoother chocolate flavor.
Mix In Chocolate Chips: Stir a handful of mini chocolate chips into the batter for little bursts of extra chocolate in every bite.