These Cake Mix Cookies and Cream Cupcakes combine a box mix with homemade icing and feature a chocolate sandwich cookie baked into the bottom of each one! A creamy cookie swirled icing, moist cake and crunchy cookie surprise come together to create this sweet treat!
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I don't know about you, but I love a good recipe shortcut, especially when it comes to baking.
In fact, just the other day, my co-worker and I were discussing baking cupcakes and I asked if she made them from scratch. Her response? "I'm no Betty Hines," she said.
That amused me for the rest of the day. In fact, I think I'm still laughing about it. Oh, the things food bloggers think are funny.
Anyway, Betty, Duncan, Pillsbury...they're all welcome here, because this recipe starts with a box of cake mix (traditional or gluten-free). You can use either white or yellow...whatever floats your boat. 🙂
Other Ingredients Needed to Make These Cookies and Cream Cupcakes
- Your favorite brand of chocolate sandwich cookies (traditional or gluten-free)
- Typical box mix ingredients such as vegetable oil or butter, eggs and water
- Butter (for the icing)
- Powdered sugar
- Milk
- Vanilla extract
How to Make These Cake Mix Cupcakes
Start by preheating your oven to 350° F. Then line two cupcake/muffin pans with baking cups. Add one cookie to the bottom of each liner.
Make cake mix according to package directions and spoon cake batter into each baking cup (½ full).
Bake cupcakes according to package directions until toothpick inserted in the center comes out clean. Now for the hard part. You have to wait until they cool to ice them. Oh, the torture!
So, while you're waiting, you can mix up your frosting. Start by crushing cookies in a food processor. Then beat butter until creamy. Add confectioners sugar, milk and vanilla and beat again. Stir in crushed cookies and refrigerate until ready to use.
Once the cupcakes are cooled, you can ice them, and more importantly, EAT THEM!
Related Recipes
Cake Mix Cookies and Cream Cupcakes [with Gluten-Free Option]
Ingredients
- 1 15.25 oz box white or yellow cake mix or 1 box of your favorite gluten-free brand (sizes vary)
- Accompanying ingredients (usually water, vegetable oil or butter, and eggs)
- 30 chocolate sandwich cookies (24 for cupcakes, 6 for frosting - use gluten-free sandwich cookies for gluten-free option)
- 2 sticks butter (16 tablespoons or 1 cup)
- 4 cups confectioners / powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350º F.
- Line cupcake/muffin pans with 24 baking cups.
- Add one cookie to the bottom of each liner.
- Make cake mix according to package directions and spoon cake batter into each baking cup (½ full).
- Bake cupcakes according to package directions until toothpick inserted in the center comes out clean. Transfer cupcakes to a cooling rack when done.
- While cupcakes are in the oven, make the frosting. Crush 6 of the cookies in a food processor.
- Using a hand mixer, beat butter until creamy.
- Add confectioners sugar, 3 tablespoons milk and vanilla and beat again. At this point you can add an additional tablespoon of milk if a thinner frosting is desired.
- Stir in crushed cookies and refrigerate until ready to use (up to 24 hours).
- Ice cupcakes once they have cooled completely.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
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Angela M Morris
I made the gluten free version and they were delicious! No one could tell that they were gluten free!
Sherri Hall
That's awesome, Angela! So glad you enjoyed the cupcakes! Thanks for stopping by to share! Hope you have a wonderful day! 🙂
Jessica {Swanky Recipes}
Wow, this cupcakes have my name all over them! I don't think I could stop myself from having just one! Love how easy it is to make, it's a keeper!
Watch Learn Eat
Thank you Jessica!
Mark, Compass & Fork
I'm not really a baker either! I love the Oreo biscuit on the bottom of those cupcakes. What a great idea. And the finished product looks impressive.
Watch Learn Eat
Thank you Mark!
Sam | Ahead of Thyme
OMG I need these cupcakes in my life!! I wish I had all the ingredients right now to make it
Watch Learn Eat
Thank you Sam! 🙂
Helen @ Fuss Free Flavours
This is such a good idea - Oreos are the perfect size for cupcakes cases - it is almost as if they were designed this way!
Watch Learn Eat
Thank you Helen! 🙂
Cindy (Vegetarian Mamma)
This looks amazing, I'd love to try it! Cookies and cake, you can't go wrong YUMMO!
Watch Learn Eat
Thanks Cindy! 🙂
allie @ Through Her Looking Glass
Dear Sherri - these are genius! Love the oreo baked in the bottom. Fun little surprise! And pretty too!
Watch Learn Eat
Thank you Allie! I really appreciate it! 🙂
Dee Dee (My Midlife Kitchen)
What you said about baking vs. cooking! But you found my weakness--cookies and cream ANYTHING! And I, like you, find myself with many (many!) boxes of cake mixes for reasons I can't even explain. I'll have to experiment with them all! Thanks for the inspiration!
Watch Learn Eat
Thanks Dee Dee! I'm glad you enjoyed the recipe and yes, I too love anything cookies and cream. Good luck with your cake mix experiments 🙂
Maureen
That icing is to die for- yum!
Watch Learn Eat
Thank you Maureen! 🙂
John Mele
These cupcakes are awesome. The Oreo surprise at the bottom really puts it over the top. In a perfect world, I'd work for these cupcakes.
Watch Learn Eat
Thanks John! I'm so glad you enjoyed the recipe!