Cookies and Cream Cupcakes

cookies and cream cupcakes

My baby sister calls one day and tells me of this dreamy cupcake a co-worker brought in to work.  She said it was a moist chocolate cupcake with an Oreo baked in the batter and a Cookies and Cream kind of frosting.  “Can you make these?”  she inquired.

“Do you have a recipe?”


Ok then.  So I gave it a shot and these are it.  Are they the same?  She said pretty close, but at any rate they are a moist chocolate cupcake with a mound of creamy white chocolate and cream cheese frosting with a chocolate sandwich cookie baked into the batter and plenty of them chopped and folded into the frosting.

An easy cupcake, no piping because of the larger pieces of cookie in the icing.  You could pulverize the cookies in the frosting, but the big chunks have such a satisfying crunch.

Cookies and Cream Cupcakes


  • 1 box chocolate cake mix
  • 1 cup 2% Greek yogurt
  • 1/2 cup water
  • 3 eggs
  • 24 double stuff chocolate sandwich cookies (I used store brand because they were waaay cheaper)

Prepare a muffin pan by placing cupcake wrappers into each hole.  Place a chocolate sandwich cookie into each cupcake wrapper.

In a large bowl, mix together chocolate cake mix, Greek yogurt, water, and eggs.   Beat on high speed for about 2 minutes.  The batter will be thick.  Place a tablespoonful of batter into each prepared cupcake wrapper.  Bake at 350 degrees for 18-20 minutes.  Allow to cool.  I like to remove my cupcakes from the muffin pan and cool them on a cooling rack.  I think that it makes the bottoms a bit soggy when you leave them in the pan to cool.

 White Chocolate Cream Cheese Frosting-adapted from The Cake Bible

  • 9 ounces white chocolate*
  • 8 ounces cream cheese, at room temperature
  • 8 ounces (1 cup or 2 sticks) butter, at room temperature
  • 1 teaspoon lemon juice
  • 10-12 double stuff chocolate sandwich cookies, coarsely chopped

Place chocolate in a heatproof bowl and microwave at 30 second intervals, stirring between each interval until chocolate is melted.  Set aside to cool for 10ish minutes.  In a large bowl, beat together cream cheese and butter until smooth.  Pour in the white chocolate, and beat until smooth.  Add in lemon juice and beat to combine.  With a large spoon or rubber spatula, fold in the chocolate sandwich cookies until they are fairly uniformly distributed (like chocolate chips in cookie dough).  Spread frosting on cupcakes.

*A note on white chocolate: look for a white chocolate that has cocoa butter listed as one of the ingredients.  There are a lot of things that seem like white chocolate, but without the cocoa butter, they are not real white chocolate.  There is a difference in taste.