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Cookies & Cream Cupcakes Recipe (with Video)

Mushroom-free, American, Pastries

Discover our Cookies & Cream Cupcakes Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 2h30min | Cook 30min


Black Cocoa Cupcake Batter
- 80 g hot brewed coffee or espresso
- 17 g Dutch-process cocoa powder
- 17 g Black onyx cocoa powder
- 8 g flaxseed meal
- 70 g water
- 150 g all-purpose flour
- 0.5 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Kosher salt, Diamond Crystal or reduce by half
- 75 g Vegetable oil
- 2 tsp Vanilla extract
- 80 g oat milk
- 220 g light brown sugar
- 1 package chocolate sandwich cookies, e.g. Oreos
Cookies & Cream Frosting
- 1 recipe Vegan Vanilla American Buttercream
- 60 g chocolate sandwich cookies, from the package above, finely ground
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Make the Black Cocoa Cupcake Batter and bake the cupcakes
1. Preheat the oven to 350 F and position a rack in the center of the oven
2. Line a 12-cup standard-size muffin pan with paper liners and lightly grease them with cooking spray
3. Set aside a dozen of the nicest sandwich cookies, and grind up the rest into fine crumbs using a food processor or, alternatively, place the cookies in a large resealable plastic bag and crush them with a rolling pin or heavy-bottomed pan
4. Whisk together the coffee and cocoas until there are no lumps remaining and set aside to cool to room temperature
5. Whisk together the flaxseed meal and water in a medium bowl and chill in the fridge until the mixture firms up, about 5 mins
6. Whisk together flour, baking powder, baking soda, and salt in a large bowl
7. In the bowl with the flax egg, add the vegetable oil, vanilla, oat milk, and brown sugar, and whisk to combine
8. Add the wet ingredients to the dry and whisk until smooth
9. Divide the batter equally among the 12 prepared cups and sprinkle the top of each cupcake with about 1 tsp of cookie crumbs
10. Bake the cupcakes for 20-25 mins, until a tester inserted into the center of a cupcake comes out mostly clean, with a few moist crumbs attached
11. Allow the cupcakes to cool for about 30 mins in the muffin pan, then remove to a wire rack to cool completely, about 1 hour longer
12. Note: Baked cupcakes keep at room temperature in an airtight container for up to 2 days
Make the Cookies & Cream Frosting, frost, and finish the cupcakes
1. Use a sharp serrated knife to slice each of the whole cookies in thirds, so that you have two "cheeks" and one center from each cookie; reserve the cheeks for decoration and set aside the centers for another use
2. Combine the buttercream with the cookie crumbs and mix until smooth
3. Once the cupcakes are cool, fit a piping bag with a 2-cm wide round tip or other large round tip and fill it with about half the buttercream
4. Position the tip of the piping bag at a 90-degree angle, about an inch above the cupcake
5. Start piping the frosting in the center of the cupcake to create a smooth, round mound on the cupcake; when the mound is the size you'd like, release the pressure on the piping bag and simultaneously flick your wrist in a small circular motion to release the frosting cleanly
6. Pipe frosting on half the cupcakes, then refill the piping bag with the remaining frosting and frost the rest (this is to prevent the frosting from getting too warm when it is in contact with your hands holding the bag)
7. Place a cookie "cheek" cut side up in the center of each cupcake
8. Serve the cupcakes at room temperature
9. Note: Frosted cupcakes keep in an airtight container in the fridge for up to 3 days; allow the cupcakes to come to room temperature before serving

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