Cookies and Cream Cupcakes

Cupcake topped with vanilla frosting and cookie pieces.

5 from 1 vote

These fluffy Cookies and Cream Cupcakes made with a shortcut feature chocolate cookie pieces and crumbs in the batter and frosted with vanilla buttercream.

Prep Time1

Cook Time15

Cooling Time:30

Total Time1 45

Servings: cupcakes

Calories: 345kcal

Author: Naomi Andres

Equipment

12-count muffin tin(s)
cupcake liners
mixing bowl
measuring cups & spoons
silicone spatula
electric handheld mixer
piping bag fitted with your desired tip (I used a Wilton 6B for the cupcakes pictured but I also love a Wilton 1M)

Ingredients

For the Cupcakes:

375 grams boxed french vanilla cake mix (I use Betty Crocker)
6 tablespoons instant vanilla pudding mix (dry powder)
½ teaspoon baking powder
½ cup chocolate cookie crumbs (ground-up cookies without the icing)
12 whole chocolate sandwich cookies chopped with the icing filling
1 cup unsalted butter melted
4 whole eggs
1 teaspoon vanilla extract
1 ⅓ cups buttermilk

For Cookies & Cream Buttercream OR Plain Vanilla Buttercream:

1 ½ cups unsalted butter, softened
2 teaspoons vanilla extract
3-4 tablespoons milk
4- 4 ½ cups powdered sugar (confectioners sugar)

Instructions

To make the Cupcakes:

Preheat the oven to 350℉. Line muffin tin(s) with cupcake liners or grease with non-stick spray.
In a large bowl, whisk together the cake mix, vanilla pudding mix, baking powder, chocolate cookie crumbs, and chopped sandwich cookies.
In another bowl, whisk together the melted butter, eggs, vanilla, and buttermilk. Add to the dry ingredients and stir just until fully incorporated, being careful not to overmix.
Fill each cupcake liner half full with batter. Bake cupcakes in the preheated oven for 13-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to finish cooling completely before frosting. Bake the remaining cupcakes.

To make the Buttercream Frosting:

In a large bowl, cream together the room-temperature butter and vanilla using an electric handheld mixer on medium-high speed. Add the powdered sugar, 1 cup at a time, mixing on low between each addition. Add milk, starting with 2 tablespoons, and beat the frosting on high speed until fluffy. If making cookies and cream buttercream, fold in ½ cup of chocolate cookie crumbs at this point.
Frost the fully cooled cupcakes using a piping bag fitted with your desired tip. Note: I have found using a piping tip with a bigger opening works better for the cookies & cream frosting as the cookie crumbs might get stuck in a smaller piping tip.

Notes

These cupcakes will stay fresh and soft for up to 2 days stored in an airtight container in the refrigerator. Take out 2 hours before serving to allow the cupcakes to come to room temperature for optimum flavour/texture experience.

Nutrition