Cookies and Cream Cupcakes (GF)

These Cookies and Cream Cupcakes are a delightful way to treat your family for special occasions and are simple enough to make for an after-school snack. They pack a ton of flavor in every bite and are one of my favorite desserts to serve family and friends.

Cupcakes are pretty close to the perfect dessert or snack. They are small enough to reach for seconds without guilt and self-contained quantity control. Set a limit and it is easy to stick to your goal!

Oreos, or similar chocolate sandwich cookies, are one of the most desired cookies in the USA and their popularity has spread around the world.

You will need a family-size package of cookies or gluten-free cookies to be sure you have enough to add to the cupcakes and frosting, and have whole cookies for decorating the tops if you want. If you can’t find the larger package, buy two of the regular size so you know you will have plenty for the whole recipe.

If you are new to baking or didn’t grow up cooking your mom and grandma, you may not know this trick with baking powder. When you open the can you will see a pull tab on the foil covering. Pull the tab and bend the foil back about halfway. There is a line on the foil as a guide. Then when you are scooping out teaspoons of baking powder you have a flat surface to drag the spoon across and get the perfect amount! Arm and Hammer Baking Soda has something similar too.

When you have an odd number of cupcakes and empty muffin cups in the pan, scatter the filled cups around the pan leaving space around each one – don’t cluster them at one end or the pan will be unbalanced. Then add a tbsp or so of water to each empty cup. This helps protect your pan and gives you more even baking.

One of my favorite secret weapons is a product from LorAnn called Butter Vanilla Bakery Emulsion. It gives your baked goods the flavor of a bakery product, subtle and enticing. Check out all the products from LorAnn and you will love them!

The frosting is simple to make whip butter and add powdered sugar. A basic American buttercream with crushed cookies mixed in. So easy and remarkably delicious! You can make this a day ahead if you like which gives the cookie crumbs time to soften and meld into the frosting.

When whipping the buttercream, be sure that it is thick enough that if you take a spoonful and hold it upside down. It should take a couple of vigorous shakes to get it to fall back into the bowl. Then it is perfect for piping and strong enough to hold the designs. If the frosting is too thick, beat in a tablespoon of heavy cream to loosen it.

The easiest way to fill a piping bag is to insert the piping tip in the bag then form a large cuff at the top of the bag. Set the bag, tip down, in a tall, heavy-bottom glass. Slip your non-dominant hand under the cuff and drop the frosting into the piping bag, dragging the spatula against the edge of the bag and your hand. Press the frosting down into the tip and twist the top closed. Holding the twisted top tightly, press the frosting through the tip to decorate your cupcakes.

I hope you make these amazing Cookies and Cream Cupcakes and enjoy every single bite. We inhaled every one of them and The Artist was disappointed when we had finished them. That is a very good sign, LOL. It won’t be long before I make another batch for him, for his birthday!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Cookies and Cream Cupcakes:

• Cupcakes: chocolate sandwich cookies, flour, baking powder, salt, vegetable oil, sugar, eggs, vanilla, buttermilk, crushed cookies
• Frosting: butter, powdered sugar, vanilla, finely crushed cookies

PRO Tip:

If you don’t want to leave your eggs out to warm up to room temperature, you can put the whole eggs (in their shells) in a bowl and cover with very hot tap water. Leave for about 15 minutes to warm up. Dry them on a towel and use as called for in the recipe.

PRO Tip:

When a recipe tells you to add the eggs one at a time, it is easiest if you break the eggs into a measuring cup with a spout. Then it is simple to add one yolk and accompanying whites at a time.

How to make Cookies and Cream Cupcakes:

1. Crush the Cookies: Pulse 18 chocolate sandwich cookies for 10 to 12 pulses in a food processor. Remove 3/4 cup of the larger pieces and set aside for the cupcakes. With the remaining cookies continue pulsing until you have fine crumbs. Set those aside for the frosting.
2. Make the Cupcakes: Whisk together the flour, baking, powder, and salt in a bowl. Set aside.
3. Whisk together the oil and sugar. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla. Add half the dry ingredients mixing until just combined. Mix in all of the buttermilk until incorporated. Scrape the bowl. Add the remaining dry ingredients until there are no more streaks. Mix in the larger cookie pieces until evenly distributed.
4. Transfer the batter to paper lined muffin tins (you’ll need about 16) filling each about 2/3 full. Pour a little water in any empty muffin cups.
5. Bake at 350°F (180°C) for 15 to 20 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Transfer to a wire rack to fully cool.
6. Make the Frosting: Cream the butter until light and fluffy. Add the sugar, 1/2 cup at a time, mixing well after each addition. Scrape the bowl. Mix in the vanilla and fold in finely crushed cookie crumbs until evenly combined. Mix in the cream as needed.
7. Pipe the Frosting: Fit a piping bag with a large tip (like a 1M) and add the frosting. Pipe it onto each cupcake. Just before serving, tuck one chocolate sandwich cookie into the frosting of each cupcake if desired.

PRO Tip:

Because this recipe yields about 16 cupcakes, fill a regular 12-cup muffin tin with paper liners. For the second pan, place 4 or more paper liners scattered throughout the second pan leaving space between each one. This will give you more even baking. When all the batter has been distributed, add a little water to all of the empty cups in the pan. This helps the cupcakes bake evenly and protects the pan from overheating.

PRO Tip:

Baking with oil instead of butter helps keep your baked goods moister longer. These cupcakes were wonderful days after they were baked when kept in an airtight container.

Recommended Tools (affiliate links; no extra cost to you):

• Food processor
• Kitchen Scale
• Muffin tins
• Stand mixer or hand mixer
• Piping bags and jumbo piping tips

Gluten-Free Tips:

*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: about 16 cupcakes

Cookies and Cream Cupcakes (GF)

Print

These Cookies and Cream Cupcakes are a delightful way to treat your family for special occasions and are simple enough to make for an after-school snack. They pack a ton of flavor in every bite and are one of my favorite desserts to serve family and friends. You can make them (or just the frosting) a day ahead and store in an airtight container. I actually preferred them on the second day!

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 25 minutes

Total Time 1 hour 10 minutes

Ingredients

CHOCOLATE SANDWICH COOKIES

• 18 to 20 whole gluten-free or original chocolate sandwich cookies*

CUPCAKES

• 1-1/4 cups (150g**) gluten-free all-purpose flour** or regular all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt or 1/4 tsp table salt
• 1/2 cup (118 ml) canola or other neutral vegetable oil
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 tsp butter vanilla emulsion or more vanilla
• 1 tsp vanilla extract or vanilla paste
• 1/2 cup (118 ml) buttermilk***
• 3/4 cup (81g) chunky crushed chocolate sandwich cookies*

FROSTING

• 1 cup (2-1/2 sticks; 340g) butter, at room temperature
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (116g) finely crushed chocolate sandwich cookies*
• 1 to 2 tsp heavy cream, as needed

Instructions

1. Preheat oven to 350°F (180°C). Line 15 muffin tins (or more if needed) with paper cupcake liners.

2. Crush the Chocolate Sandwich Cookies:* Place the whole gluten-free or original whole chocolate sandwich cookies (with the filling) in a food processor and pulse 10 to 12 times. Remove 3/4 cup (70g) of the larger chunks for use in the cake batter and set those aside.

3. Then process the remaining cookies until they are fine crumbs, about 1 cup (112g). Set aside the fine crumbs for the frosting. You can also use a blender or place the cookies in a resealable plastic bag and roll over them with a rolling pin to crush.

4. Make the Cupcakes: In a bowl, whisk together the flour**, baking powder and salt thoroughly. Set aside.

5. In the bowl of your stand mixer or a large bowl if using a hand mixer, beat together the oil and sugar until fairly smooth. Add the eggs, one at a time, whisking well after each addition. Then add the vanilla and mix until incorporated.

6. Add 1/2 of the dry ingredients; mix until just blended. Add in the buttermilk and mix on low until combined. Scrape the bowl, being sure there are no hidden ingredients in the bottom of the bowl. Mix in the remaining dry ingredients and 3/4 cup (70g) crushed cookie pieces until just combined with no streaks.

7. Fill the lined muffin tins about 2/3 full (a cookie scoop works well for this) and you will get about 16 cupcakes. Put 12 in the first pan and stagger the cupcakes in the second muffin pan so there is space between each liner. Do not over fill each one – add more papers if needed. Pour a little water in the unfilled muffin cup to bake more evenly and protect your pan.

8. Bake the Cupcakes: Bake at 350?F (180°C) for 15 to 20 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Leave in the pans for about 3 minutes then transfer to a wire rack. Cool cupcakes completely.

9. Prepare the Frosting: When the cupcakes are cool, cream the butter in a bowl with your stand or hand mixer until light and fluffy, at least 3 to 5 minutes. Add the powdered sugar about 1/3 at a time, mixing well after each addition. Scrape the bowl. Add the vanilla and finely crushed cookie crumbs. Mix until combined.

10. Fit a piping bag with a large piping tip (like a 1M). Add the frosting and pipe onto each cupcake. Just before serving, insert one whole chocolate sandwich cookie into the frosting of each cupcake for decoration. Add raspberries or chopped strawberries if desired.

11. Store cupcakes in an airtight container up to 3 days in the refrigerator, and be sure to wait to add the whole cookies as decorations right before serving so they stay crispy.

Recipe found at www.theheritagecook.com

Notes

* Prepare Cookies: Place whole (with the filling) Oreo or chocolate sandwich cookies in a food processor or blender and pulse 10 to 12 times. Remove 3/4 cup of the larger chunks for the cake batter and set aside. Then pulse the remaining cookies until fine crumbs, which should equal about 1 cup. Set aside the fine crumbs for the frosting.

**You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour or regular flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

*** In the place of buttermilk you can substitute a mix of 1/2 cup regular milk with 2 tsp white vinegar or fresh lemon juice. Let sit 5 minutes, then stir before using.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Adapted from Dessert Now, Dinner Later

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 233Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 192mgCarbohydrates: 41gFiber: 2gSugar: 4gProtein: 6g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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