Tuesday, February 21, 2017

Cookies & Cream Cheese Cupcakes


Filling cupcakes prior to icing them is messy, time consuming and tedious.  Having to scoop out sticky cake crumbs and pipe in custard or jam can be a huge pain so a filling baked into the cupcakes is a dream come true.  And when two different fillings are added it can be a match made in dessert heaven.

Cookies and cream is a classic combo adored by treat lovers everywhere.  Combining it with the tangy flavor of cream cheese and rich intensity of dark chocolate cake makes a cupcake as delicious as it is beautiful.

Cookies & Cream Cheese Cupcakes


  • 1-1/2 C all-purpose flour
  • 1-1/2 C granulated sugar
  • 1 C cocoa powder
  • 1 t baking powder
  • 1 t salt
  • 3 eggs
  • 1/2 C vegetable oil
  • 1 t vanilla


  • 12 oz cream cheese
  • 24 Oreo cookies


  • 12 oz cream cheese
  • 1 C heavy cream
  • 2 C granulated sugar
  • 1 t vanilla extract


  • Oreo cookies


  • 4 mixing bowls
  • hand or stand mixer (need both mixing and whipping attachments)
  • 2 spatulas
  • cookie scoops (small)
  • measuring cups
  • measuring spoons
  • cupcake baking pans
  • cupcake papers
  • cooling racks (optional)
  • piping bags & tips (optional)

Preheat oven to 325 degrees.  In a small bowl combine flour, cocoa, baking powder and salt in a bowl and set aside.  In a larger bowl cream together sugar, oil and eggs.  Beat until smooth, 3 to 4 minutes.  Add vanilla and blend for a minute before adding the dry mixture in a little at a time, making sure it is fully incorporated before adding more until fully combined.

Line cupcake pan with papers and spoon one small scoop of batter into each cup.  Tap the pan on the counter to release any air bubbles and level out the batter. 

Lay a cookie into the center of each cup and press down lightly until the batter just starts to come up the sides of the cookie.  With a clean small scoop, portion out a ball of cream cheese on top of the cookie.  It’s easier to do this if the cream cheese is cold; it will be much easier to work with because it will be firmer and less sticky.

When each cup has a cookie and scoop of cream cheese, top off each cupcake with two small scoops of batter.  Tap the pans on the counter to level the batter and place in the oven.  Bake for 25 minutes, remove and cool on baking rack.

While the cupcakes cool, prepare the icing by adding the cream cheese to a bowl and mix it until fluffy and smooth.  This will work best if the cream cheese is room temperature.  In a separate bowl whip the heavy cream until stiff, then add the sugar and vanilla and blend until fully incorporated.  Fold the cream cheese into the whipped cream gently.  Spoon into a piping bag and pipe onto cooled cupcakes.

Garnish each iced cupcake with cookie crumbs and/or whole Oreo cookies.  This recipe will make 2 dozen cupcakes.