Cookies & Cream Cupcakes
These Cake Mix Cookies & Cream Cupcakes can be made using a Gluten Free mix and cookies or a traditional mix and cookies.
They are very quick & easy to make, and so delicious to enjoy!
Cookies & Cream Cupcakes Ingredients
1 box Gluten Free Chocolate Cake Mix (plus required eggs, oil, and water as directed on box) – can sub any box of chocolate cake mix if not GF.
2 packages Gluten Free chocolate sandwich cookies (if you’re not GF, you can simply use 1 regular package of Oreos. I’ve found the Gluten Free brands includes about half the amount of cookies as a regular package of Oreos).
8 ounces cream cheese, softened
½ cup butter, softened
3 ¾ cups powdered sugar
1 teaspoon vanilla extract
To begin, preheat your oven to 350 degrees F.
Line a muffin tin with 24 cupcake liners and place a chocolate sandwich cookie at the bottom of each.
Prepare cake mix according to box directions.
If you’re making them Gluten Free, use a Gluten Free Cake Mix and Gluten Free Chocolate Sandwich Cookies.
If you don’t need Gluten Free, just use a regular Chocolate Cake Mix (Any Brand or a Homemade Recipe will work), and use regular Chocolate Sandwich Cookies (We prefer Oreos Brand, but any brand will work).
Take half of the remaining chocolate sandwich cookies {Oreos} and place them in a ziplock bag and crush the cookies.
This time, I used a rolling pin, however, you can crush them with a chopper or food processor as well.
Dump the broken up cookie crumbles (cream filling and all) into the chocolate cake mix and combine.
Fill each cupcake liner, two-thirds full with prepared cake mix.
Bake as directed.
While cupcakes are baking, prepare the frosting.
For the frosting, cream together softened butter and cream cheese.
Add vanilla extract, and then slowly add in the powdered sugar until well blended.
Add the remaining chocolate sandwich cookies to a food processor (or you can use the rolling pin to crush more) and pulse until cookies become a fine crumb consistency.
Add to the prepared frosting, and mix well to combine.
After cupcakes have cooled completely, add the desired amount of frosting.
Using a piping Bag or putting it in a ziplock bag and snipping off a small corner will allow you to pipe out a pretty design.
In my house, if I’m making them for just the guys and not sharing or donating them,
I just use a butter knife and apply the icing flat because my boys don’t care if they’re all prettied up or not, and they don’t last long enough to appreciate the beauty, haha!
Cookies and Cream Cupcakes Recipe
Ingredients
- 1 box Gluten Free Chocolate Cake Mix plus required eggs, oil and water as directed on box – can sub any box of chocolate cake mix if not GF.
- 2 packages Gluten Free chocolate sandwich cookies if you’re not GF, you can simply use 1 regular package of Oreos. I’ve found the Gluten Free brands includes about half the amount of cookies as a regular package of Oreos.
- 8 ounces cream cheese softened
- ½ cup butter softened
- 3 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F
- Line muffin tin with 24 cupcake liners and place a chocolate sandwich cookie at the bottom of each.
- Prepare cake mix according to box directions.
- Take half of the remaining chocolate sandwich cookies and place them in a ziplock bag and crush the cookies (a rolling pin worked nicely for this!). Dump the broken up cookie crumbles (cream filling and all) into the chocolate cake mix and combine.
- Fill each cupcake liner, two-thirds full with prepared cake mix. Bake as directed.
- While cupcakes are baking, prepare the frosting.
- For the frosting, cream together softened butter and cream cheese. Add vanilla extract, and then slowly add in the powdered sugar until well blended.
- Add the remaining chocolate sandwich cookies to a food processor and pulse until cookies become a fine crumb consistency. Add to the prepared frosting, and mix well to combine.
- After cupcakes have cooled completely, add the desired amount of frosting.
Recipe Notes
TIP: If using a piping bag and tip to frost, you may get some cookie chunks in the frosting that will plug up the tip. Simply use a toothpick to push through the end of frosting tip and break up the chunk to allow the frosting to flow back through.
These are a few items I find helpful when preparing this Gluten Free Cookies & Cream Cupcakes Recipe:
Betty Crocker Baking Mix, Gluten Free Cake Mix, Devil’s Food, 15 Oz Box (Pack of 6)
Kinnikinnick Kinnitoos Sandwich Cookies Gluten Free Chocolate Crème, 2CountWilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)Wilton 415-2178 300 Count Party Pack Standard Baking Cups (Renewed)GoodCook Classic Wooden Rolling Pin with easy roll bearingsHamilton Beach 10-Cup Food Processor & Vegetable Chopper with Bowl Scraper, Stainless Steel (70730)Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep (NJ110GR)Wilton Disposable 16-Inch Decorating Bags, 12 PackKitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Contour SilverThe How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.Gluten-Free Baking ClassicsGluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats
Terry says
These look really delicious and love that they are gluten-free.
wen budro says
Those cupcakes look amazing. I am definitely making these. I love cookies and cream flavored desserts.
Michelle Catallo says
These will be perfect to bake for my co-worker’s birthday who lives gluten-free! I made gluten-free brownies last year 🙂 Thanks!