Cookies & Cream Cupcakes
  • Cookies & Cream Cupcake
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/2 cups self-rising flour
  • 1-1/2 cup crushed chocolate sandwich cookies (including the cream centers)
  • Cookies & Cream Frosting
  • ½ cup unsalted butter, softened
  • 1 tsp vanilla
  • 3-¾ cups powdered sugar
  • 5 Tbl milk
  • ½ cup ground chocolate sandwich cookies (including the cream centers)
  • Mini chocolate cookie or cookie crumbs to top cupcake (optional)
  1. Cake Directions
  2. Preheat oven to 350.
  3. In a mixing bowl, combine the butter and sugar together on medium speed until light and fluffy.
  4. Reduce the mixer speed to low and add the eggs, milk, and vanilla. Turn the mixer up and mixed until well combined.
  5. Reduce the mixer to low and the flour, mixing just until combined
  6. Stir in chopped cookies by hand.
  7. Pour batter into cupcake pan (about ⅔ full or ⅓ -1/4 of a cup).
  8. Bake 18-22 minutes or until cake tester comes out clean.
  9. Cookies & Cream Frosting
  10. In a mixing bowl on medium speed, cream the butter and vanilla together.
  11. Slowly stir in powdered sugar and milk (if the frosting is too thick, add a tsp of milk; too thin, add a tsp of powdered sugar).
  12. Mix with a mixer until the frosting is light and fluffy.
  13. Fold in crushed sandwich cookies gently by hand.
  14. After your cupcakes are completely cool, frost them any way you like, and top with a cookie or cookie crumbs!
Recipe by Baby to Boomer Lifestyle at