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Cookies and Cream Cupcakes

Soft vanilla cupcakes filled with crushed chocolate sandwich cookies and topped with creamy cookies-and-cream buttercream.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk
  • 1 cup chocolate sandwich cookies crushed
Frosting
  • 0.75 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp cream or milk
  • 0.75 cup chocolate sandwich cookies finely crushed

Equipment

  • Mixing bowls
  • Cupcake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  4. Alternate adding dry ingredients and milk until just combined.
  5. Fold in crushed cookies gently.
  6. Fill cupcake liners ⅔ full and bake 18–22 minutes. Cool completely.
  7. Beat butter, powdered sugar, vanilla, and cream until fluffy. Fold in cookies.
  8. Frost cooled cupcakes and garnish as desired.

Notes

Use finely crushed cookies for best texture and even distribution.