From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Warning0 allergens identified
Cookies and Cream Cupcakes
For the Cupcakes:
For Cookies & Cream Buttercream OR Plain Vanilla Buttercream:
To make the Cupcakes
1
Preheat the oven to 350℉. Line muffin tin(s) with cupcake liners or grease with non-stick spray.
2
In a large bowl, whisk together the cake mix, vanilla pudding mix, baking powder, chocolate cookie crumbs, and chopped sandwich cookies.
3
In another bowl, whisk together the melted butter, eggs, vanilla, and buttermilk. Add to the dry ingredients and stir just until fully incorporated, being careful not to overmix.
4
Fill each cupcake liner half full with batter. Bake cupcakes in the preheated oven for 13-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to finish cooling completely before frosting. Bake the remaining cupcakes.
To make the Buttercream Frosting
1
In a large bowl, cream together the room-temperature butter and vanilla using an electric handheld mixer on medium-high speed. Add the powdered sugar, 1 cup at a time, mixing on low between each addition. Add milk, starting with 2 tablespoons, and beat the frosting on high speed until fluffy. If making cookies and cream buttercream, fold in ½ cup of chocolate cookie crumbs at this point.
2
Frost the fully cooled cupcakes using a piping bag fitted with your desired tip. Note: I have found using a piping tip with a bigger opening works better for the cookies & cream frosting as the cookie crumbs might get stuck in a smaller piping tip.
My Calorie Intake
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Tips & Tricks (5)
- Crush Cookies Strategically 🍪Reserve some cookie pieces whole or chunky (not fine crumbs) to fold in at the end of mixing—this prevents them from completely dissolving and ensures visible texture bites throughout the cupcake.
- Bloom the Pudding Mix 🥛Whisk the instant vanilla pudding powder directly into the buttermilk a few minutes before adding to batter to activate and thicken it, creating a moister, denser cupcake with enhanced vanilla flavor.
- Room Temperature Everything ♨️Ensure eggs, buttermilk, and butter are all room temperature before mixing with the cake mix—this creates better emulsification and prevents dense, uneven crumbs in the final product.
- Stabilize Your Buttercream 💪Add 2 tablespoons of cornstarch or meringue powder to your powdered sugar-butter frosting to prevent it from weeping or becoming greasy, keeping it stable even at room temperature.
- Toast Cookie Crumbs for Garnish ✨Lightly toast the chocolate cookie crumbs used for topping in a dry pan for 2-3 minutes to intensify their chocolate flavor and create a more sophisticated, crunchy textural contrast on top.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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