If you’re a fan of the classic cookies and cream flavor, then you’re in for a treat with these cupcake recipes! Each one combines the rich taste of chocolate and cream, making for a delightful dessert that’s perfect for any occasion. Get ready to whip up something truly special with these mouthwatering creations!
Cookies & Cream Cheesecake Cupcakes
Cookies & Cream Cheesecake Cupcakes are a delightful treat that combines the rich flavors of cheesecake with the beloved taste of cookies and cream. These cupcakes have a creamy, smooth filling and a chocolate cookie base that gives every bite a satisfying crunch. They are not only delicious, but they are also surprisingly easy to make, making them a great option for both beginners and experienced bakers alike.
The creamy cheesecake filling is perfectly sweetened and pairs wonderfully with the crumbled cookies on top. Each cupcake is a mini dessert that is sure to impress at parties, family gatherings, or just as a sweet indulgence at home. Let’s get started on making these irresistible cupcakes!
Ingredients
- 1 cup chocolate sandwich cookies, crushed
- 2 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup cookies and cream ice cream, softened
- Whipped cream, for topping
- Extra crushed cookies, for garnish
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a small bowl, mix the crushed chocolate sandwich cookies with melted butter. Press the mixture into the bottom of each cupcake liner to form a crust.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add the vanilla, eggs, sour cream, and softened ice cream, mixing until well combined.
- Pour the cheesecake batter over the prepared cookie crusts in the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the centers are set. Remove from the oven and let cool completely in the tin.
- Once cooled, top each cupcake with whipped cream and sprinkle extra crushed cookies on top for garnish.
Strawberry Cookies & Cream
Strawberry Cookies & Cream Cupcakes are a delightful treat that combines the sweetness of strawberries with the rich flavor of cookies and cream. The light and fluffy strawberry frosting pairs perfectly with the moist cupcake base, creating a fun and tasty dessert.
This recipe is simple to whip up, making it a great choice for any baking occasion. Whether you’re celebrating a special event or just treating yourself, these cupcakes are sure to impress!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup crushed Oreo cookies
- 1/2 cup fresh strawberries, pureed
- 1 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon strawberry extract
- Whole strawberries and crushed cookies for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla, and buttermilk to the dry ingredients. Mix until well combined.
- Fold in the crushed Oreo cookies and pureed strawberries gently.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, whip the heavy cream until soft peaks form. Gradually add powdered sugar and strawberry extract, continuing to whip until stiff peaks form.
- Frost the cooled cupcakes with the strawberry whipped cream and top with whole strawberries and additional crushed cookies.
Mint Cookies & Cream
Mint Cookies & Cream cupcakes are a delightful blend of rich chocolate and refreshing mint flavors. Topped with a creamy mint-infused frosting and sprinkled with crushed cookies, these treats are not only tasty but also visually appealing. The combination of smooth frosting and crunchy cookie bits makes each bite a delicious experience.
This recipe is simple to follow, perfect for both baking beginners and seasoned pros. Whether you’re making them for a special occasion or just to satisfy a sweet tooth, these cupcakes are sure to impress!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup crushed chocolate sandwich cookies
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract (for frosting)
- Crushed cookies for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine buttermilk, oil, eggs, vanilla extract, and peppermint extract. Whisk until well blended.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the crushed cookies.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- While the cupcakes cool, make the frosting by beating together the softened butter, powdered sugar, heavy cream, and peppermint extract until smooth and fluffy.
- Once the cupcakes are completely cooled, frost them generously with the mint frosting and sprinkle the tops with additional crushed cookies.
- Serve and enjoy your Mint Cookies & Cream cupcakes!
Peanut Butter Cookies & Cream
Peanut Butter Cookies & Cream cupcakes are a delightful treat that combines the rich, nutty flavor of peanut butter with the classic taste of cookies and cream. Each bite offers a perfect balance of sweetness and creaminess, making these cupcakes a favorite for any occasion. Plus, they are pretty simple to whip up, so even novice bakers can impress their friends and family.
The fluffy cupcake base is infused with creamy peanut butter, topped with a generous swirl of cookies and cream frosting, and sprinkled with crushed cookies for that added crunch. This recipe is not just a dessert; it’s a delicious adventure for your taste buds!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup crushed chocolate sandwich cookies
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Peanut Butter: In another bowl, cream together the softened butter and peanut butter until smooth. Gradually add the sugar and mix until fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, alternating with the milk. Stir until just combined, then fold in the crushed cookies.
- Fill Cupcake Liners: Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Frost: Once cool, top each cupcake with cookies and cream frosting and sprinkle with additional crushed cookies if desired.
Chocolate Cookies & Cream
Chocolate Cookies & Cream cupcakes are a delightful treat that combines rich chocolate cake with creamy frosting and crunchy cookie bits. The contrasting textures and flavors create a deliciously satisfying experience, making these cupcakes perfect for any occasion.
This recipe is simple to follow, ensuring that even novice bakers can whip up a batch with ease. The combination of chocolate and cookies is always a crowd-pleaser, providing a familiar yet indulgent taste that everyone will love.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 cup crushed chocolate sandwich cookies (like Oreos)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- Additional crushed cookies for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and mix until combined. Carefully stir in the boiling water until the batter is smooth.
- Fold in the crushed cookies gently.
- Pour the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream. Beat until smooth and fluffy.
- Frost the cooled cupcakes and top with additional crushed cookies.
