Cookies n' Cream Cupcakes

Teresa Jacobson


These lovely little cupcakes of my own creation are absolutely scrumptious! Perfect for the Oreo lover in your life. These will not disappoint!


★★★★★ 1 vote

30 Min
15 Min



  • 1 3/4 c
    all purpose flour
  • 1 Tbsp
    fresh ground flaxseed, optional
  • 1/3 c
  • 3 tsp
    baking powder
  • 1/3 c
    cold butter
  • 1 large
  • 1/2 c
    half & half
  • 1/2 c
    french vanilla liquid coffee creamer
  • 16
    cream-filled chocolate sandwich cookies, crushed

  • 8 oz
    neufchatel cream cheese
  • 1/4 c
  • 1 large

  • 3 Tbsp
  • 3 Tbsp
  • 5
    cream-filled chocolate sandwich cookies, crushed
  • 2 Tbsp
    cold butter
  • 1 c
    white chocolate chips (or almond bark)
  • 1 Tbsp

How to Make Cookies n' Cream Cupcakes


  1. Preheat oven to 400 degrees F. Line muffin tin with paper liners or spray lightly with nonstick spray.
  2. Cupcakes: In a large bowl, combine flour, flax, sugar, and baking powder. Cut in cold butter until it resembles coarse crumbs. Beat egg into half & half and creamer; stir into dry ingredients just until moistened. Fold in crushed cookies. Fill muffin cups 3/4 full.
  3. Filling: Beat together cream cheese, sugar and egg until smooth and creamy. Make a well in center of each cupcake; fill with a spoonful of filling. (You may have some filling left over.)
  4. Topping: Mix together flour, sugar, and crushed cookies. Cut in butter until crumbly; sprinkle evenly over top of each cupcake.
  5. Bake in preheated oven for about 15 minutes for regular size cupcake (up to 20 minutes for jumbo size) or until cupcake tests done.
  6. In a saucepan over low heat, melt chips and shortening until smooth. Drizzle over tops of cooled cupcakes.

Printable Recipe Card

About Cookies n' Cream Cupcakes

Course/Dish: Cakes, Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids
Hashtags: #cream-cheese, #Oreo

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