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This is how the cookies & cream cupcake cones will look when finished.

Cookies & Cream Cupcake Cones

Rebecca | Roses & Whiskers
Inspired by the classic ice cream flavor, these cupcakes are stuffed with oreos and topped with a cookies & cream frosting. Baked in waffle cones for extra crunch. Make them gluten free or gluten-full.
Prep Time 25 mins
Cook Time 28 mins
Servings 15 cupcakes

Equipment

  • cupcake cones baking rack
  • food processor

Ingredients
  

  • 1 1/2 cups gluten free 1 to 1 baking flour substitute all-purpose flour for gluten-full cupcakes
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 1/2 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 cups crushed gluten free chocolate creme cookies (16-18 cookies) substitute Oreos for gluten-full cupcakes
  • 15 flat-bottomed gluten free waffle cones or substitute gluten-full cones (see recipe notes)

Cookies & Cream Buttercream Frosting

  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup Crisco
  • 6 cups powdered sugar
  • 2 tsp vanilla extract
  • 3 tbsp whole milk
  • 3 tbsp heavy cream
  • 1/4 cup crushed gluten free chocolate creme cookies (2-3 cookies) or substitute Oreos for gluten-full frosting
  • additional cookies for garnish optional

Instructions
 

  • Place the cupcake cone baking rack on a baking sheet and insert the waffle cones. If you're not using the cones, or if you're only baking 12 cones, line a muffin pan with cupcake wrappers. Preheat the oven to 350°F (176°C).
  • Use a food processor to crush 16-20 chocolate creme cookies into crumbs. For the cupcakes don't worry if there are slightly larger chunks. You'll need 1 cup.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In a large bowl, whisk the vegetable oil, sugar, eggs, sour cream and vanilla until fully combined. Whisk in half of the flour mixture, then the milk, and the rest of the flour until just combined. Fold in the cookie crumbs.
  • Spoon the batter into the cones or prepared pans, until 3/4 full. Bake the cones for 26-30 minutes and the regular cupcakes for 16-20 minutes. They're done when a toothpick inserted in the center of a few cupcakes comes out clean, or with a few crumbs clinging to it. Let the cupcakes rest on the pan for 5 minutes before removing to a wire cooling rack. Leave the cones in the baking rack and move the entire thing. (It's easier to store them that way, too.)

Decorating the Cupcakes

  • Make the frosting while the cupcakes are cooling. Cream the butter and Crisco until smooth. Mix in half of the powdered sugar on low speed until combined. Add in the remaining sugar, milk, heavy cream and vanilla on low speed until combined, and then cream on high speed until light and fluffy. Mix in the cookie crumbs on low speed.
  • Pipe ice cream swirls on each cupcake using Wilton tip #1M. Cut whole cookies in half for an optional garnish. Store in an airtight container. Enjoy!

Notes

  • There are 12 gluten free cones in a standard box, so I only made 12 cupcake cones and then three regular cupcakes.