Cookies and Cream Cupcakes

Featured in desserts.

Look at those gorgeous swirls of cookies and cream frosting piled high on those rich chocolate cupcakes! Can you see how the crushed cookie pieces are nestled right into that creamy frosting, and that beautiful chocolate drizzle cascading down the sides? You're going to absolutely love making these – they're the perfect combination of crunchy cookies and silky smooth frosting. The chocolate cupcake base is incredibly moist and tender, and when you top it with that cookies and cream buttercream, it's pure magic. Just imagine biting into one of these beauties – the contrast between the soft cake, the creamy frosting, and those crunchy cookie bits is absolutely divine. Trust me, once you make these, they'll become your go-to dessert for every celebration!

By chris

Updated on Mon, 01 Dec 2025 21:44:28 GMT

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Main recipe image showcasing the final dish — Decadent cookies and cream cupcakes with swirled frosting and cookie garnish | lonerecipes.com

I remember the first time I encountered cookies and cream cupcakes at a local bakery – I was completely blown away by how they managed to capture that iconic flavor combination in cupcake form. The way the crushed cookies mixed into the frosting created these little pockets of crunch throughout the creamy buttercream was genius. When I decided to recreate them at home, I knew I wanted to make the chocolate base extra moist and rich to contrast with the sweet, cookie-studded frosting. After several attempts, I perfected this recipe that combines a tender chocolate cupcake with a frosting that's not too sweet but packed with cookie flavor. The secret is using really good cocoa powder and adding hot coffee to the batter – it intensifies the chocolate flavor without making it taste like coffee. These cupcakes have become my signature dessert, and every time I make them, I'm transported back to that first bite at the bakery, except now I can make them even better at home.

Why I love this recipe

What I absolutely love about these Cookies and Cream Cupcakes is how they manage to be both nostalgic and sophisticated at the same time. They remind me of childhood treats but are elevated enough to serve at adult celebrations. The texture combination is what really makes them special – you get that soft, tender chocolate cake, the silky smooth frosting, and then the crunch of the cookie pieces all in one bite. I also appreciate how forgiving this recipe is; even if your frosting isn't perfectly piped, these cupcakes still look impressive and taste incredible. They're one of those recipes that makes you look like a professional baker with minimal effort. Plus, there's something so satisfying about crushing those cookies and folding them into the frosting – it's almost therapeutic! Every time I make these, I'm reminded that the best recipes are the ones that bring joy not just in eating but in the making too.

What You Need From Your Kitchen

All-purpose flour: Sift and measure accurately for the perfect cake structure
Cocoa powder: Use high-quality unsweetened cocoa for the best chocolate flavor
Buttermilk: Brings moisture and tanginess to the cupcakes; can substitute with milk plus vinegar
Hot coffee: Enhances the chocolate flavor without adding coffee taste
Unsalted butter: Soften to room temperature for smooth, creamy frosting
Powdered sugar: Sift to avoid lumps in your frosting
Crushed cookies: Use your favorite sandwich cookies and crush to desired consistency
Chocolate sauce: Use store-bought or homemade for the finishing drizzle

Let's Make These Together

Prepare the Chocolate Cupcake Base: Start by preheating your oven and preparing your muffin tin with liners. Sift all your dry ingredients together in a large bowl, making sure to break up any lumps in the cocoa powder. In a separate bowl, whisk your wet ingredients including that secret ingredient – hot coffee – which will make your chocolate flavor incredibly rich. Gently fold the wet ingredients into the dry until just combined, being careful not to overmix. The batter will be thinner than typical cupcake batter, but that's what gives you that amazing moist texture.

Bake to Perfection: Fill your cupcake liners about two-thirds full and bake until a toothpick comes out clean. The key is not to overbake – you want these cupcakes to be tender and moist, not dry. Let them cool in the pan for just a few minutes before transferring to a wire rack. This prevents them from getting soggy on the bottom while ensuring they're cool enough to handle.

Create the Cookies and Cream Frosting: While your cupcakes are cooling, make your frosting by beating softened butter until it's light and fluffy. Gradually add powdered sugar, then finish with vanilla and cream. The frosting should be smooth and spreadable but hold its shape. Crush your cookies – leaving some larger pieces for texture – and fold them gently into the frosting. Don't overmix or you'll turn the frosting gray from the cookie crumbs.

Frost and Finish: Once your cupcakes are completely cool, pipe on that gorgeous cookies and cream frosting in generous swirls. Finish with a drizzle of chocolate sauce, extra crushed cookies, and a whole cookie half pressed into the top. The combination of smooth frosting, crunchy cookies, and rich chocolate sauce creates the perfect texture and flavor in every bite.

Additional recipe photo showing texture and details — Ultimate cookies and cream cupcakes with rich chocolate sauce and cookie pieces | lonerecipes.com

Switch Things Up

I first made these cupcakes for my nephew's birthday party last summer, and they were gone within minutes! The kids were absolutely mesmerized by the cookie pieces on top, and the adults couldn't stop raving about how moist the chocolate cake was. What I love most about this recipe is how versatile it is – you can use any sandwich cookie you like. I've experimented with mint cookies, peanut butter cookies, and even birthday cake cookies, and each variation has been a hit. The chocolate drizzle adds that extra touch of elegance, but honestly, these cupcakes are so good they don't even need it. I've started making double batches because they disappear so quickly, and I always keep a few in the freezer for when unexpected guests drop by or when I need a midweek treat.

Perfect Pairings

These Cookies and Cream Cupcakes pair beautifully with a tall glass of cold milk for the classic combination that never fails. For adult gatherings, consider serving them alongside espresso or cappuccino to complement the chocolate flavors. If you're creating a dessert spread, they work wonderfully with vanilla ice cream or alongside fresh strawberries for a nice contrast. For parties, set out a hot chocolate bar where guests can enjoy their cupcakes with customized hot chocolate drinks. The rich chocolate and cream flavors also pair surprisingly well with a glass of dessert wine or even a creamy Irish coffee for an extra-special treat.

Step-by-step preparation photo — Chocolate cupcakes topped with cookies and cream frosting and chocolate drizzle | lonerecipes.com

Frequently Asked Questions

→ Can I make these cupcakes ahead of time?: Yes! You can bake the cupcakes up to 2 days ahead and store them unfrosted in an airtight container at room temperature. You can also freeze unfrosted cupcakes for up to 3 months. Frost them the day you plan to serve for the best appearance and texture. The frosting can be made a day ahead and stored in the refrigerator, then brought to room temperature and re-whipped before using.
→ What kind of cookies work best for this recipe?: Classic chocolate sandwich cookies work perfectly, but feel free to experiment! Mint chocolate cookies, peanut butter sandwich cookies, or even birthday cake cookies all make delicious variations. Just make sure to use cookies with cream filling for the authentic cookies and cream experience. You'll need about 15-20 cookies total for the frosting and garnish.
→ Why do my cupcakes sink in the middle?: Cupcakes can sink for several reasons: opening the oven door too early, overmixing the batter, using old leavening agents, or overbaking. Make sure your baking soda and baking powder are fresh, mix the batter gently until just combined, and avoid opening the oven door for at least the first 15 minutes of baking. Also ensure your oven temperature is accurate with an oven thermometer.
→ Can I use a different frosting?: Absolutely! While the cookies and cream buttercream is traditional, you could use cream cheese frosting, chocolate buttercream, or even whipped cream frosting. If using a different frosting, you can still fold in crushed cookies for that signature cookies and cream flavor. Just make sure whatever frosting you choose is stable enough to hold the cookie pieces and pipe nicely.
→ How do I store leftover cupcakes?: Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, let them come to room temperature before serving for the best flavor and texture. The cookies in the frosting may soften slightly over time, but they'll still be delicious. Don't freeze frosted cupcakes as the frosting texture will be affected.
→ Can I make mini cupcakes with this recipe?: Yes! This recipe works great for mini cupcakes. You'll get about 36-40 mini cupcakes and will need to reduce the baking time to 10-12 minutes. Keep a close eye on them and test with a toothpick to ensure they don't overbake. You'll also want to use a smaller piping tip for frosting to keep everything proportional.

Conclusion

These Cookies and Cream Cupcakes are the ultimate crowd-pleaser that combines everything we love about chocolate and cookies in one stunning dessert. Whether you're making them for a birthday party, holiday gathering, or just because you're craving something special, these cupcakes deliver on every level. The moist chocolate base paired with that dreamy cookies and cream frosting creates a flavor combination that's simply irresistible. Don't be intimidated by the swirled frosting – with a piping bag and a little practice, you'll be creating bakery-worthy cupcakes in no time!

Cookies and Cream Cupcakes

Moist chocolate cupcakes topped with cookies and cream frosting, crushed cookie pieces, and drizzled with chocolate sauce for the ultimate indulgent dessert.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

45 Minutes

By: chris

Category: desserts

Difficulty: intermediate

Cuisine: American

Yield: 12 Servings (12 balls)

Dietary: Dessert, Contains Dairy, Contains Gluten

Ingredients

011 3/4 cups all-purpose flour

023/4 cup cocoa powder

031 3/4 cups granulated sugar

042 teaspoons baking soda

051 teaspoon baking powder

061 teaspoon salt

072 large eggs

081 cup buttermilk

091 cup hot coffee

101/2 cup vegetable oil

111 cup unsalted butter for frosting

124 cups powdered sugar

131/4 cup heavy cream

141 teaspoon vanilla extract

151 1/2 cups crushed cookies

16Chocolate sauce for drizzling

17Whole cookies for garnish

Instructions

Step 01

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Whisk the dry ingredients thoroughly to ensure everything is evenly distributed and there are no lumps of cocoa powder.

Step 02

In a separate bowl, whisk together the eggs, buttermilk, hot coffee, and vegetable oil until well combined. The coffee will help intensify the chocolate flavor without making the cupcakes taste like coffee. Make sure all wet ingredients are at room temperature for better mixing.

Step 03

Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Don't overmix – a few small lumps are fine. The batter will be quite thin, which is normal. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 04

While the cupcakes cool, prepare the cookies and cream frosting. Beat the softened butter on medium-high speed for 3-4 minutes until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and heavy cream, then continue beating for another 2-3 minutes until the frosting is smooth and creamy.

Step 05

Place your cookies in a sealed plastic bag and crush them with a rolling pin until you have a mix of fine crumbs and small chunks. Fold 1 1/2 cups of the crushed cookies into the frosting, reserving some for garnish. Mix gently with a spatula until the cookie pieces are evenly distributed throughout the frosting.

Step 06

Transfer the frosting to a piping bag fitted with a large star tip. Pipe generous swirls of frosting onto each cooled cupcake, starting from the outside and working your way to the center. Drizzle chocolate sauce over the frosted cupcakes, then top each with additional crushed cookie pieces and a whole cookie half. Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

Make sure all ingredients are at room temperature before starting for the best texture and mixing results.
Don't skip the hot coffee – it enhances the chocolate flavor significantly without adding coffee taste. You can substitute with hot water if needed.
For best results, use a kitchen scale to measure flour for accuracy, or spoon and level your flour rather than scooping directly from the bag.
The cupcakes must be completely cooled before frosting, or the frosting will melt and slide off.
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
For the smoothest frosting, make sure your butter is softened to room temperature but not melted or greasy.