Fluffy Cookies and Cream Cupcakes Recipe That Kids Adore

Sweet dreams come alive with these irresistible cookies and cream cupcakes that blend nostalgic childhood flavors into a delectable dessert.

Soft vanilla cake layers provide the perfect canvas for crumbled chocolate sandwich cookies.

Each bite promises a delightful crunch and creamy texture that melts on your tongue.

Crushed cookie pieces swirl through fluffy frosting, creating visual and taste excitement.

Light and decadent, these cupcakes offer a playful twist on classic treats.

Chocolate cookie chunks nestled in smooth buttercream will make you the star baker at any gathering.

You won’t be able to resist these crowd-pleasing confections that combine comfort and indulgence in every single bite.

Cookies and Cream Cupcakes Bursting with Flavor

• Transform Dessert Time: Indulge in a delightful twist on classic cupcakes by infusing irresistible cookies and cream flavors that'll make everyone's taste buds dance with joy.
• Quick Kitchen Magic: Prepare these crowd-pleasing cupcakes with minimal ingredients and simple steps, perfect for bakers of all skill levels who want a delicious treat without complicated techniques.
• Crowd-Pleasing Celebration: Ideal for birthday parties, potlucks, or family gatherings where you want to impress guests with a dessert that combines familiar cookie crunch with creamy cupcake goodness.
• Kid-Friendly Baking Adventure: Engage children in the kitchen by letting them help crush cookies or decorate cupcakes, making this recipe a fun and interactive cooking experience for the whole family.

Ingredients Needed to Make Cookies and Cream Cupcakes

• All-Purpose Flour: A key base that provides structure for the cupcake's tender crumb.
• Baking Powder: Helps the cupcakes rise and become light and fluffy.
• Sugar: Adds sweetness and helps create a golden brown color.

• Butter: Creates a rich and creamy texture in the cupcake base.
• Eggs: Bind the ingredients together and add moisture.
• Milk: Provides additional moisture and helps create a soft texture.

• Oreo Cookies, Crushed Cookies: Add signature cookies and cream flavor and create delightful texture throughout the cupcake.
• Heavy Cream, Powdered Sugar: Combine to make a light and sweet frosting that complements the cookie pieces.

Step-by-Step Instructions for Cookies and Cream Cupcakes

Step 1: Prepare Baking Setup

Grab your cupcake pan and line it with adorable paper liners. Preheat the oven to a toasty 350°F (175°C) so it’s ready for your sweet creation.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Granulated sugar

Ensure everything is light and free of lumps for a smooth batter.

Step 3: Cream Butter and Sugar

In a separate bowl, transform your butter into a fluffy cloud by beating it until soft and airy.

Gradually add sugar, watching it become lighter and more voluminous with each mix.

Step 4: Add Eggs and Milk

Gently incorporate eggs one at a time, blending thoroughly after each addition.

Pour in milk and mix until the batter looks silky and smooth.

Step 5: Create Cookie-Packed Batter

Carefully combine your wet and dry ingredients, stirring until just mixed.

Fold in crushed chocolate sandwich cookies, distributing them evenly throughout the batter.

Step 6: Fill and Bake Cupcakes

Scoop the batter into cupcake liners, filling each about two-thirds full.

Slide the pan into the preheated oven and bake for 18-20 minutes until golden and springy.

Step 7: Whip Up Creamy Frosting

Once cupcakes are completely cool, create a dreamy topping by whipping heavy cream with powdered sugar until light and fluffy.

Generously frost each cupcake and sprinkle with additional cookie crumbs for extra crunch.

Tips to Perfect Cookies and Cream Cupcakes

• Crush Oreo cookies into fine crumbs for a more intense cookies and cream flavor throughout the cupcakes.
• Let butter and eggs reach room temperature before mixing to ensure smoother, more even batter consistency.
• Use a light hand when folding crushed cookies into batter to prevent overmixing and maintain a tender cupcake texture.
• Check cupcakes at 16 minutes to avoid overbaking, as ovens can vary in temperature and cooking times.
• Store frosted cupcakes in the refrigerator and consume within 2-3 days for maximum freshness and taste.

Variations to Switch Up Cupcake Flavors

• Gluten-Free Cookies and Cream Cupcakes: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Cookie Celebration Cupcakes: Swap butter with coconut oil, use plant-based milk, and replace eggs with flax eggs or applesauce.
• Low-Sugar Cookie Crunch Cupcakes: Substitute sugar with stevia or monk fruit sweetener, use sugar-free cookies for topping.
• Dairy-Free Oreo Cupcake Remix: Use dairy-free margarine, coconut cream for frosting, and dairy-free chocolate sandwich cookies.

Pairings That Complement Cookies and Cream Cupcakes

• Classic whole milk enhances the cookie's rich chocolate notes, creating a nostalgic and comforting dessert experience.
• Smooth espresso with vanilla undertones cuts through the cupcake's sweetness, providing a sophisticated coffee contrast.
• Blend a milkshake using similar ingredients to amplify the cupcake's core flavor profile, delivering an indulgent dessert combination.
• Dark, robust chocolate stout beer offers deep undertones that complement the cookie's chocolatey crunch, creating an adult-friendly pairing.

How to Store Cookies and Cream Cupcakes Properly

• Refrigerate: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
• Freeze: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Reheating: Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. Alternatively, let them sit at room temperature for 15-20 minutes to soften.
• Room Temperature: Keep unfrosted cupcakes in a sealed container at room temperature for 1-2 days, away from direct sunlight and heat sources.

FAQs

• How do I prevent my cupcakes from becoming dry?

Mix ingredients just until combined and avoid overmixing the batter. Overmixing can develop too much gluten, making cupcakes tough and dense instead of soft and tender.

• Can I use a different type of cookie for this recipe?

Oreo cookies work best because of their creamy filling and chocolate wafer, but you can substitute with similar chocolate sandwich cookies like store-brand versions or chocolate-cream filled cookies.

• What's the best way to crush cookies for the recipe?

Place cookies in a sealed plastic bag and use a rolling pin to gently crush them into small, uneven pieces. This method ensures consistent sizes and prevents cookies from turning into fine powder.

Cookies And Cream Cupcakes Recipe

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4.7 from 13 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Sweet and indulgent cookies and cream cupcakes combine classic American dessert flavors with creamy frosting and crunchy cookie pieces. Chocolate cupcake bases topped with rich buttercream and crushed Oreo cookies deliver pure dessert bliss you’ll crave again and again.

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Ingredients

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• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
• 1 cup heavy whipping cream
• 1/2 cup unsalted butter (room temperature)
• 1/2 cup whole milk
• 1/2 cup powdered sugar
• 1 tsp baking powder

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Instructions

1. Arrange the oven rack in the center position and warm to 350F (175C). Prepare a muffin tin with paper liners.
2. Sift the dry ingredients together in a mixing bowl, creating a smooth, uniform powder mixture.
3. Using an electric mixer, whip butter until light and airy, gradually introducing sugar while continuing to beat until the mixture becomes pale and fluffy.
4. Integrate eggs individually, ensuring each is fully incorporated before adding the next. Pour in milk and mix until smooth.
5. Gently fold the dry ingredients into the wet mixture, stirring carefully to prevent overmixing. Crush cookies into small fragments and fold them into the batter.
6. Distribute the batter evenly among the cupcake liners, filling each approximately two-thirds full to allow room for rising.
7. Transfer the pan to the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center emerges clean.
8. Remove cupcakes from the oven and let them cool completely on a wire rack to room temperature.
9. Whip heavy cream with powdered sugar until stiff peaks form, creating a light and decadent frosting.
10. Once cooled, generously frost each cupcake, garnishing with additional cookie crumbles for extra texture and visual appeal.

Notes

• Crumble cookies just before mixing to maintain crisp texture and prevent soggy consistency.
• Use room temperature ingredients for smoother batter and more even baking results.
• Crush Oreo cookies coarsely to create delightful chunky bits throughout cupcakes.
• For gluten-free version, substitute regular flour with almond or gluten-free blend and use gluten-free sandwich cookies.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 257
• Sugar: 20 g
• Sodium: 95 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg