Cookie's & Cream Cupcakes

Cookie's & Cream Cupcakes

I think y'all can now pick my favorite flavor without me having to specify, but just in case.... cookies & cream all day. These have the most beautiful marble coloring, a sweet moist center, and (what really takes these over the top) a vanilla cashew icing with pulsed-in cookie crumble! 

These would be perfect for a birthday party, girls' night, or a special treat for your kids! 




Muffin Pan

High-Speed Blender ( icing ) 


Mixing Bowls 

Parchment Paper 


Cookie Crumbles 

3 tablespoons almond flour⁣ 

3 tablespoon oat flour 

5 tablespoons cocoa ( cacao works too )  

4 tablespoons coconut sugar⁣ 

3 tablespoons coconut oil, slightly melted 

2 tsp vanilla extract   

1/4 tsp sea salt 




1 cup cashews, soaked overnight (will expand to 1.5 cups) 

1 can full-fat coconut milk, refrigerated for 24 hours prior to use 

3 tbsp maple syrup 

1.5 tsp vanilla extract 

1/4 tsp sea salt 

(1/2 batch of your cookie crumbles made above ) 



2 cups gluten-free oat flour 

1/2 cup coconut sugar

2 tsp baking powder

1 tsp baking soda 

1/2 tsp sea salt 



1/2 cup cashew yogurt 

1/3 cup coconut oil, melted

1/3 cup nut milk 

1/4 cup maple syrup 

1.5 tsp vanilla extract 

2 tsp lemon



First, prepare your cookies and cream crumble. 

Add ingredients almond flour- coconut sugar into a mixing bowl. Whisk well. 

Now add wet ingredients to your dry mix, and work into the dry mix using the back of a fork. This should help you achieve small chocolate crumbles. 

Place the bowl in the fridge while you prepare your icing.

Let's make some icing. 

Drain and rinse your soaked cashews. Add to a high-speed blender. Open your coconut milk can upside down and discard any liquid off the top of the can. Scoop out only the hardened fat and add It to your blender. Add in all other ingredients. Blend on high until smooth and creamy. Lightly pulse in about 1/2 of your cookie crumble. Allow icing to set in the refrigerator for a minimum of 4 hours. 

Time to make the cupcakes.

Grease a muffin pan with coconut oil or line each mold with parchment strips. Preheat your oven to 350F. 

Add your dry ingredients in a mixing bowl, whisk, and set aside. 

In a separate bowl whisk together all the wet ingredients, except your lemon, and set aside. 

Add your dry ingredients into your wet and stir. 

Add your lemon to your batter and stir. 

Now fold in the other 1/2 batch of the cookie crumble. 

Fill each muffin mold with your batter. If not preparing an icing, go ahead and sprinkle the remainder of the cookie crumble on top of your batter in each mold. 

Bake for 18-23 minutes or until a toothpick comes out clean. 

Allow to cool completely before removing from muffin mold and before icing! 

Store in a sealed tight container in the fridge to extend life!