If there’s one cupcake recipe I could bake again and again without ever tiring of it, it’s these Cookies & Cream Cupcakes. Thank you so much for being here — whether you’re a seasoned baker or just here for the cookies (no judgment!), I’m thrilled to share this recipe with you today. These cupcakes have been a family favorite in my home for years, and I’ve finally perfected the version I can’t stop dreaming about. And yes, the focus keyword Cookies & Cream Cupcakes is going to shine bright in every way possible.
Before we dive into all the chocolatey, creamy goodness, don’t forget — if you want to get more recipes like this straight to your inbox, you can subscribe to my email list! It’s where I share exclusive baking tips, seasonal inspiration, and of course, my most delicious new recipes before they hit the blog.
What Are Cookies & Cream Cupcakes?
Cookies & Cream Cupcakes are the best of both worlds: the rich, moist crumb of a classic chocolate cupcake meets the nostalgic crunch of chocolate sandwich cookies (yes, I mean Oreos!). They’re topped with a creamy, dreamy frosting that’s flecked with cookie crumbs and perfect for piping. Whether you’re making them for a birthday, bake sale, or just a Tuesday treat (highly encouraged), they always bring smiles.
Reasons to Love These Cookies & Cream Cupcakes
They’re always a hit. Who doesn’t love the combo of chocolate and cream?
Great for any occasion. Dress them up with sprinkles or keep them simple for a cozy night in.
Perfect texture. Soft, moist cake + crunchy cookie = cupcake heaven.
Fun to make! This is a fantastic recipe to make with kids or when you’re looking to get creative in the kitchen.
What Do Cookies & Cream Cupcakes Taste Like?
Imagine the chocolatey richness of a devil’s food cupcake paired with crushed cookies baked into the batter and whipped into the frosting. The flavor is deep, creamy, and just sweet enough — and the texture is unbelievably good. Each bite is a soft, crumbly dream with pops of crunchy cookie bits and that unmistakable vanilla-chocolate sandwich cookie taste. They’re nostalgic, indulgent, and comforting all at once.
Why You’ll Benefit from Making These Cupcakes
Aside from the obvious joy of eating them, these cupcakes are:
Beginner-friendly. No complicated techniques — just easy steps and clear instructions.
Freezer-friendly. Make ahead and frost later!
Customizable. Go all out with decorations or keep it simple with a cookie on top.
Make-ahead approved. Bake a day early and store them for party-perfect treats.
Ingredients for Cookies & Cream Cupcakes
Here’s everything you’ll need to create these little bites of bliss:
For the Cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder (preferably Dutch-processed)
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs, room temperature
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
½ cup sour cream or Greek yogurt
½ cup whole milk
1½ tsp pure vanilla extract
10 chocolate sandwich cookies, roughly chopped
For the Cookies & Cream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2–3 tbsp heavy cream or milk
1½ tsp vanilla extract
Pinch of salt
8 chocolate sandwich cookies, finely crushed (use a food processor if you have one!)
Tools You’ll Need
Muffin tin and paper liners
Mixing bowls
Hand or stand mixer
Spatula
Sifter (for the frosting)
Food processor or zip-top bag and rolling pin (for crushing cookies)
Piping bag and tip (optional, but makes them so pretty!)
Ingredient Additions and Substitutions
Want to mix things up? I promised you versatile, and here’s proof!
Sour cream substitute: Use full-fat Greek yogurt for a tangy, protein-rich swap.
Milk: Almond milk, oat milk, or any dairy-free alternative can work.
Frosting variation: Swap half the butter for cream cheese for a tangier frosting.
Cookies: Try using golden sandwich cookies for a fun twist!
How to Make Cookies & Cream Cupcakes
Step-by-Step Instructions
Prep oven and pan. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine wet ingredients. In a large bowl, whisk the eggs, both sugars, oil, sour cream, milk, and vanilla until smooth and well combined.
Combine wet and dry. Add the dry mixture to the wet, folding gently with a spatula until just combined. Be careful not to overmix.
Add cookies. Fold in the chopped cookies until evenly distributed.
Fill and bake. Divide batter evenly among the cupcake liners (about ¾ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting. Beat the butter on high speed for 3–5 minutes until pale and fluffy. Gradually add the powdered sugar, mixing well between additions. Add vanilla, salt, and cream, beating until smooth. Fold in the crushed cookies last.
Frost and decorate. Pipe or spread the frosting onto cooled cupcakes. Top with extra cookie crumbs or a mini cookie if desired.
What to Serve with These Cupcakes
A glass of milk – classic and nostalgic!
Coffee or espresso – the bitterness balances the sweetness perfectly.
Vanilla ice cream – for an over-the-top dessert.
Fresh berries – a refreshing and colorful pairing.
Tips for Perfect Cookies & Cream Cupcakes
Use room temperature ingredients. Especially eggs and dairy — it helps the batter mix more evenly.
Don’t overmix. A gentle fold is all you need to keep your cupcakes tender.
Crush cookies to the right texture. Too fine and they disappear into the batter; too chunky and they sink.
Cool before frosting. Even slightly warm cupcakes will melt your beautiful buttercream.
Chill the frosting. If it’s too soft, pop it in the fridge for 10 minutes before piping.
Storage Instructions
Room temperature: Store in an airtight container for up to 2 days.
Refrigerate: Frosted cupcakes can be kept in the fridge for up to 5 days. Bring to room temp before serving.
Freeze: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight and frost fresh.
General Info About Cookies & Cream Cupcakes
These cupcakes have become such a staple in modern baking that it’s easy to forget how timeless the cookies & cream flavor combo really is. What started with a simple cookie (thank you, Oreos!) has grown into a full-on dessert empire — and these cupcakes are proudly part of that movement! They’re universally loved by both kids and adults, and they’re endlessly adaptable.
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Yes! Just use a 1:1 gluten-free baking flour and gluten-free sandwich cookies.
Can I double the recipe?
Absolutely. This recipe doubles well — just make sure you use two muffin pans and rotate them halfway through baking.
What if I don’t have a piping bag?
No problem. Use a spoon or a zip-top bag with the corner snipped off to frost your cupcakes.
Can I use this recipe for a cake instead of cupcakes?
You can! Pour the batter into an 8-inch round cake pan and bake for 30–35 minutes.
Can I make these dairy-free?
Yes — use dairy-free yogurt, milk, and a vegan butter alternative for the frosting.
Conclusion
There’s something about Cookies & Cream Cupcakes that just feels like a celebration. Whether you’re making them for a party or simply to satisfy a craving, they’re the kind of treat that never disappoints. Moist, rich, and piled high with creamy cookie-speckled frosting, they’re anything but boring!!
And hey, if you try them, I’d love to see your creations! Tag your photos on Pinterest or leave a review in the comments — it makes my day every time.
More Recipes You’ll Love if You Like Cookies & Cream Cupcakes
Peach Cobbler Cupcakes – juicy, summery, and full of warm cinnamon!
Peaches and Cream Muffins – a dreamy morning bake.
Chocolate Cupcakes with Cream Cheese Frosting – simple and indulgent.
Nutritional Information (Approximate per cupcake)
Calories: 320
Fat: 18g
Carbs: 38g
Protein: 3g
Sugar: 26g
Fiber: 1g
Thanks again for baking with me today — I hope these Cookies & Cream Cupcakes bring a little extra joy (and a lot of cookie crunch!) into your kitchen.