Cookies and Cream Cupcakes Recipe (GF)

Yields: 24 cupcakes Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 people



  • 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



  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
  3. each.
  4. Prepare cake mix according to box directions.
  5. Take half of the remaining chocolate sandwich cookies and place them in a ziplock bag and
  6. crush the cookies (a rolling pin worked nicely for this!). Dump the broken up cookie crumbles
  7. (cream filling and all) into the chocolate cake mix and combine.
  8. Fill each cupcake liner, two-thirds full with prepared cake mix. Bake as directed.
  9. While cupcakes are baking, prepare the frosting.
  10. For the frosting, cream together softened butter and cream cheese. Add vanilla extract, and
  11. then slowly add in the powdered sugar until well blended.
  12. Add the remaining chocolate sandwich cookies to a food processor and pulse until cookies
  13. become a fine crumb consistency. Add to the prepared frosting, and mix well to combine.
  14. After cupcakes have cooled completely, add desired amount of frosting.

Recipe 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.