Cookies and Cream Cupcakes with Vanilla & Chocolate Buttercream
These Cookies and Cream Cupcakes are soft, fluffy vanilla cupcakes filled with crushed chocolate sandwich cookies and topped with a bakery-style swirl of creamy vanilla and rich chocolate buttercream. Perfect for birthdays, parties, holidays, or anytime you want an impressive homemade dessert.
Equipment
- 12-cup muffin pan
- Cupcake liners
- Mixing bowls
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Rubber Spatula
- Wire cooling rack
- Piping bags
- Large star piping tip
- Whisk
Ingredients
Cookies and Cream Cupcakes
- 1½ cups 190g all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 113g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup 120g sour cream
- ½ cup 120ml whole milk
- 12 chocolate sandwich cookies roughly crushed
Vanilla Buttercream
- 1 cup 226g unsalted butter, softened
- 4 cups 480g powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- Pinch of salt
Chocolate Buttercream
- 1 cup 226g unsalted butter, softened
- 3½ cups 420g powdered sugar
- ½ cup 45g unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- Pinch of salt
For Decoration
- Crushed chocolate sandwich cookies
- Mini chocolate sandwich cookies or cookie halves
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar until light and fluffy, then beat in the eggs one at a time, followed by the vanilla extract and sour cream.
- Add half of the dry ingredients to the wet ingredients, mix gently, pour in the milk, then add the remaining dry ingredients and mix just until combined.
- Fold the crushed chocolate sandwich cookies into the batter without overmixing.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full, and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- To make the vanilla buttercream, beat the butter until creamy, then gradually mix in the powdered sugar, vanilla extract, heavy cream, and salt until light and fluffy.
- To make the chocolate buttercream, beat the butter until creamy, mix in the cocoa powder, then gradually add the powdered sugar, vanilla extract, heavy cream, and salt until smooth and fluffy.
- Fill one side of a piping bag fitted with a large star tip with the vanilla buttercream and the other side with the chocolate buttercream.
- Pipe generous two-tone swirls of frosting onto each completely cooled cupcake.
- Sprinkle the frosted cupcakes with crushed chocolate sandwich cookies and top with a cookie half, if desired.
- Serve immediately or store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
Nutrition Information (Per Cupcake)
- Calories: 430
- Carbohydrates: 52g
- Protein: 4g
- Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 72mg
- Sodium: 230mg
- Fiber: 1g
- Sugar: 39g
