Cookies and Cream Cupcakes

cookies and cream cupcakeWhen I was younger, the first ice cream I would always go for was cookies and cream. Then, as I got older, I don't know, I stopped getting it. Although I dearly love a bite of it from someone else's cone, I think an entire scoop (or two, or three) is just too much for me. But I really like the flavor. What to do? What to do?

Enter cookies and cream cupcakes.

All the amazing flavor of cookies and cream, but without the super heavy, oh-my-God-I-feel-like-I-just-ate-the-universe feeling afterwards. They're light(ish), yummy, impressive to look at, and easy as heck to make. Yes, please.


Cookies and Cream Cupcakes from Better Homes and Gardens


  • 1 package 2-layer-size white cake mix
  • 1 cup coarsely crushed chocolate sandwich cookies with white filling
  • White frosting of your choice
  • 24 miniature chocolate sandwich cookies with white filling


1. Preheat oven to 350 degrees. Line 2 half-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, folding crushed cookies into batter. Spoon batter into prepared cups, filling each about half full.

2. Bake according to package directions. Cool in pan on wire racks for 5 minutes. Remove cupcakes from pan and cool completely.

3. Use a pastry bag with star tip to pipe frosting on each cupcake or spread on top. Top each cupcake with a miniature cookie.


Image via Jamiesrabbits/Flickr

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