Cookies-N-Cream Cupcakes


  • 2 eggs -or- two 1/4 cups of vanilla yogurt

  • 4.4oz butter, softened

  • 1-cup sugar

  • ½ cup vanilla soymilk

  • 2 cups flour

  • 1-tablespoon vanilla extract

  • 3 cups of Whole Foods' 365 Chocolate Sandwich Cremes crumbled


  1. Preheat oven to 320 degrees. Line a 12-cupcake pan with cupcake papers. In a medium sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.

  2. Add milk, flour, and vanilla. Stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy.

  3. Add in cookie crumbles and stir until fully mixed.

  4. Divide the mixture evenly between the cake papers. Bake for 18-20 minutes until risen and firm to touch. Allow cooling for a few minutes and then transferring to a wire rack. Allow cooling fully


Follow the frosting recipe as normal.

Optional: Melt 1 cup of chocolate chips and dizzle on top of frosting.

#CornFree #cupcakes #dessert #eggfree #frosting


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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States |