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Cookies and Cream Cupcakes Recipe

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This Cookies and Cream Cupcakes Recipe is perfect for any Oreo lover!
Close up of a cupcake

I love cupcakes. They are probably one of my favorite desserts. When my birthday comes around, I always opt for cupcakes rather than a cake.

These Oreo cupcakes are amazing and perfect for any party! You'll love the Oreo stuffed cupcake and Cookies and Cream frosting.

If you love Oreos, you might also like our Oreo FudgeOreo Toffee and Peppermint Oreo Balls.

Cookies and Cream Cupcakes Recipe (GF)

Yields: 24 cupcakes
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Ingredients:
1 box Gluten Free Chocolate Cake Mix (plus required eggs, oil and water as directed on box) – can sub
any box of chocolate cake mix if not GF.
2 packages Gluten Free chocolate sandwich cookies (if you’re not GF, you can simply use 1 regular
package of Oreos. I’ve found the Gluten Free brands includes about half the amount of cookies as a
regular package of Oreos).
8 ounces cream cheese, softened
½ cup butter, softened
3 ¾ cups powdered sugar
1 teaspoon vanilla extract
A piece of chocolate cake on a plate, with Cookie and CupcakeDirections:
1. Preheat oven to 350 degrees F
2. Line muffin tin with 24 cupcake liners and place a chocolate sandwich cookie at the bottom of
each.
3. Prepare cake mix according to box directions.
4. Take half of the remaining chocolate sandwich cookies and place them in a ziplock bag and
crush the cookies (a rolling pin worked nicely for this!). Dump the broken up cookie crumbles
(cream filling and all) into the chocolate cake mix and combine.
5. Fill each cupcake liner, two-thirds full with prepared cake mix. Bake as directed.A piece of cake on a plate, with Cookie and Cupcake
6. While cupcakes are baking, prepare the frosting.
7. For the frosting, cream together softened butter and cream cheese. Add vanilla extract, and
then slowly add in the powdered sugar until well blended.
8. Add the remaining chocolate sandwich cookies to a food processor and pulse until cookies
become a fine crumb consistency. Add to the prepared frosting, and mix well to combine.
9. After cupcakes have cooled completely, add desired amount of frosting.A large chocolate cake on a plate, with Cookie and Cupcake ***TIP: If using a piping bag and tip to frost, you may get some cookie chunks in the frosting
that will plug up the tip. Simply use a toothpick to push through the end of frosting tip and break
up the chunk to allow the frosting to flow back through.

Pin for later:

Cookie and Cupcake

Close up of a cupcake

Cookies and Cream Cupcakes Recipe (GF)

Yields: 24 cupcakes Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
0 from 0 votes
Print Pin
Course: Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 people
Author: Melissa Au

Ingredients

Ingredients:

  • 1 box Gluten Free Chocolate Cake Mix plus required eggs, oil and water as directed on box – can sub
  • any box of chocolate cake mix if not GF.
  • 2 packages Gluten Free chocolate sandwich cookies (if you’re not GF you can simply use 1 regular
  • package of Oreos. I’ve found the Gluten Free brands includes about half the amount of cookies as a
  • regular package of Oreos).
  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • 3 ¾ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Directions:

  • Preheat oven to 350 degrees F
  • Line muffin tin with 24 cupcake liners and place a chocolate sandwich cookie at the bottom of
  • each.
  • Prepare cake mix according to box directions.
  • Take half of the remaining chocolate sandwich cookies and place them in a ziplock bag and
  • crush the cookies (a rolling pin worked nicely for this!). Dump the broken up cookie crumbles
  • (cream filling and all) into the chocolate cake mix and combine.
  • Fill each cupcake liner, two-thirds full with prepared cake mix. Bake as directed.
  • While cupcakes are baking, prepare the frosting.
  • For the frosting, cream together softened butter and cream cheese. Add vanilla extract, and
  • then slowly add in the powdered sugar until well blended.
  • Add the remaining chocolate sandwich cookies to a food processor and pulse until cookies
  • become a fine crumb consistency. Add to the prepared frosting, and mix well to combine.
  • After cupcakes have cooled completely, add desired amount of frosting.

Notes

***TIP: If using a piping bag and tip to frost, you may get some cookie chunks in the frosting that will plug up the tip. Simply use a toothpick to push through the end of frosting tip and break up the chunk to allow the frosting to flow back through.
Did you make this recipe?Follow @SparkleOfGenius or tag #ASparkleOfGenius!
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