Cookies and Cream Cupcakes Cookies and Cream Cupcakes

Cookies and Cream Cupcakes 580 Image by: Cookies and Cream Cupcakes 580 Author: Canadian Living

This simple recipe is egg-free, and the cupcakes themselves are also dairy-free. A cupcake saver is perfect for transporting these to your sale. 

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2011




In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Pour into 24 paper-lined muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 18 to 20 minutes. Let cool in pan for 10 minutes. Remove to rack and let cool completely.

Icing: In large bowl, beat together butter, icing sugar, cream and vanilla until fluffy. Fold in chopped sandwich cookies. Spread over tops of cupcakes.

Garnish: Garnish each cupcake with cookie quarter. (Make-ahead: Seal in airtight container for up to 2 days.)

Nutritional facts Per cupcake: about

  • Sodium 178 mg
  • Protein 2 g
  • Calories 381.0
  • Total fat 19 g
  • Potassium 100 mg
  • Cholesterol 24 mg
  • Saturated fat 7 g
  • Total carbohydrate 53 g


  • Iron 11.0
  • Folate 16.0
  • Calcium 1.0
  • Vitamin A 8.0
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Cookies and Cream Cupcakes