Cookies and Cream Cupcakes

Cookies and Cream is a classic flavor combo and if you love it, you'll love these Cookies and Cream Cupcakes. They're soft and fluffy with crushed chocolate sandwich cookies in both the cupcake and frosting. It's like two desserts in one!

These Cookies and Cream Cupcakes come together quickly and are easy to make. You'll want to make sure you crush the sandwich cookies, filling included, well enough that they incorporate into the batter. There should be some pieces closer to the size of the dime while everything else is smaller.

The sandwich cookies you add to the frosting will need to be crushed even finer so that they don't get caught in the piping tip when you pipe on the frosting.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter for both the cakes and frosting is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Let's bake! Preheat your oven to 350º F. Whisk together the flour, baking powder, and?salt in a medium bowl and set aside.In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.

Add the egg whites and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed. Add the sour cream and mix until combined.

With the mixer on low, add in the flour mixture and milk. Scrape down the sides of the bowl as needed and mix just until it is incorporated. Gently fold in the crushed chocolate sandwich cookies, being careful not to overmix.

Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way. Bake for 23-25 minutes until a toothpick inserted into the center of the cupcakes comes out clean.

Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream. Gently mix in the finely crushed chocolate sandwich cookies. Scrape down the sides of the bowl.

Once the cupcakes have cooled, scoop the frosting into a pastry bag fitted with an Ateco 869 or similar piping tip. Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes. Enjoy!

Print