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To make delicious cookies and cream stuffed cupcakes, you will need: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 tsp baking powder - ½ tsp baking soda - ¼ tsp salt - ½ cup unsalted butter, softened - 2 large eggs - 1 tsp vanilla extract - ½ cup buttermilk - 1 cup crushed chocolate sandwich cookies (e.g., Oreos) - 1 cup whipped cream cheese frosting - Additional crushed cookies for topping If you need to convert measurements, here are some helpful tips: - 1 cup equals 8 fluid ounces. - ½ cup is 4 fluid ounces. - 1 teaspoon is equal to 4.9 milliliters. - 1 tablespoon is 15 milliliters. Gather these tools to make your cupcakes: - Cupcake pan - Paper liners - Mixing bowls - Whisk - Electric mixer or a mixing spoon - Measuring cups and spoons - Small knife or cupcake corer - Wire rack for cooling These ingredients and tools will set you up for success in making tasty cookies and cream stuffed cupcakes. Enjoy the process! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a cupcake pan with paper liners. In a bowl, whisk together 1 ½ cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. In another bowl, cream ½ cup softened unsalted butter and 1 cup granulated sugar together. Beat the mixture until it's light and fluffy, which takes about 3-4 minutes. Add 2 large eggs one at a time. Mix well after each egg. Then, add 1 tsp vanilla extract. Now, it's time to mix the wet and dry ingredients. Gradually add the flour mixture to the butter mixture. Alternate with ½ cup buttermilk. Remember to start and end with the flour mixture. Mix just until combined. Next, fold in 1 cup of crushed chocolate sandwich cookies, like Oreos. This adds a fun crunch to your cupcakes. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center. It should come out clean. When creaming butter and sugar, make sure to beat them well. This adds air, making your cupcakes light. Use room-temperature eggs for better mixing. They blend easier and create a smoother batter. When adding the dry ingredients, mix gently. Overmixing can make cupcakes tough. When folding in the crushed cookies, do it slowly. You want even distribution without deflating the batter. If you like a stronger cookie flavor, add a bit more crushed cookies. After baking, let the cupcakes cool in the pan for 5 minutes. This helps them hold their shape. Then, transfer them to a wire rack to cool completely. This step is important. If you stuff warm cupcakes, the frosting will melt. Once they are cool, use a small knife or cupcake corer to remove a small circle from the center of each cupcake. This is where the fun begins! Fill each cavity with a spoonful of whipped cream cheese frosting. Make sure to pack it in nicely. Then, frost the top of each cupcake with more frosting. Finally, sprinkle additional crushed cookies on top for a tasty finish. Enjoy your cookies and cream stuffed cupcakes! To make the best cupcakes, start with room temperature ingredients. This helps them mix better. Sift the dry ingredients to remove lumps. It makes the batter smooth. Don’t overmix your batter. Mix just until combined for light, fluffy cupcakes. Fill each cupcake liner only two-thirds full. This gives them room to rise without spilling over. Use cold cream cheese for that perfect frosting texture. Beat it until smooth before adding sugar. Add powdered sugar slowly while mixing. This helps avoid lumps. For a light texture, whip your frosting longer. If it’s too thick, add a splash of milk. If it’s too thin, add more powdered sugar until it thickens. One common mistake is overbaking cupcakes. Check them at the 18-minute mark with a toothpick. If it comes out clean, they are done. Another mistake is not letting them cool completely before stuffing. If they are warm, the frosting will melt. Finally, avoid filling the cupcakes too much. A small scoop of frosting is enough for a great flavor! Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and a fluffier cupcake texture. Don’t Overmix the Batter: Mix just until the ingredients are combined to avoid dense cupcakes; a few lumps are perfectly fine. Cool Completely Before Frosting: Allow the cupcakes to cool completely to prevent the frosting from melting off. Experiment with Fillings: Try different fillings like chocolate ganache or peanut butter for a fun twist on the original flavor. {{image_2}} You can make these cupcakes even more fun by using different cookies. Try using peanut butter cookies for a nutty twist. You can also use vanilla cookies for a lighter flavor. If you want a minty taste, go for mint chocolate cookies. Each option gives a new layer of flavor. While whipped cream cheese frosting is delicious, you can mix it up. Use chocolate frosting for a rich, sweet taste. Vanilla frosting adds a classic touch. For a fun twist, try adding crushed cookies into your frosting. This gives extra texture and flavor. You can even top with whipped cream for a light finish. If you need gluten-free cupcakes, use a gluten-free flour blend. This works just as well in the recipe. For a vegan version, replace eggs with flax eggs. Use non-dairy butter and a plant-based frosting. This way, everyone can enjoy these tasty treats! To keep your cupcakes fresh, store them in an airtight container. This helps keep them moist. Place the container at room temperature for up to three days. If you want to keep them longer, the fridge is a good option, but they may dry out a bit. You can freeze these cupcakes for later enjoyment. First, let them cool completely. Wrap each cupcake in plastic wrap. Then, place them in a freezer bag or container. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. For the best taste, enjoy your cupcakes within a few days. If they start to dry out, try adding a bit of frosting on top. This can help revive the flavor and moisture. Always check for any signs of spoilage before eating. Yes, you can use different cookies for the filling. Try vanilla sandwich cookies for a lighter taste. For a twist, use peanut butter cookies. Just crush them as you would with chocolate cookies. This allows you to create fun, new flavors in your cupcakes. You can make these cupcakes a day ahead. Bake and cool them completely. Store them in an airtight container at room temperature. Frost them on the day you serve them for the best texture. If you want to fill them early, keep the filling in the fridge until ready to use. Yes, you can replace buttermilk easily. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes. This creates a good substitute for buttermilk. You can also use plain yogurt or sour cream if you prefer. In this blog post, we explored how to bake cookies and cream stuffed cupcakes. We covered key ingredients, detailed steps, and smart tips for success. You learned how to avoid common mistakes and adapt recipes for your needs. Remember to choose your flavors and frostings wisely and store them correctly for the best taste. Keep these tips in mind, and you will impress everyone with your baking skills. Enjoy the fun of baking and the joy of sharing your creations!

Cookies and Cream Stuffed Cupcakes

Delicious cupcakes filled with whipped cream cheese frosting and topped with crushed chocolate sandwich cookies.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cups buttermilk
  • 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
  • 1 cup whipped cream cheese frosting
  • to taste cups additional crushed cookies for topping

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
  • Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture, mixing just until combined.
  • Gently fold in the crushed chocolate sandwich cookies until evenly distributed.
  • Spoon the batter into the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Once completely cooled, use a small knife or cupcake corer to remove a small circle from the center of each cupcake. Fill each cavity with a spoonful of whipped cream cheese frosting.
  • Frost the top of each cupcake with additional frosting and sprinkle with crushed cookies for garnish.

Notes

Make sure the cupcakes are completely cooled before stuffing them with frosting.
Keyword cookies and cream, cupcakes, dessert