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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
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 people
Author Melissa Au



  • 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



  • 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.


***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.