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Cookie Truffle Cupcakes

Cookie Cupcakes Topped with Buttercream and a Cookie Truffle
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 258kcal
Author: Adapted from MyCakeSchool.com


  • Cupcake:
  • 1 box yellow cake mix
  • eggs oil, and water indicated on the box
  • 1 teaspoon vanilla extract
  • 2 tablespoons mayonnaise
  • 1 cup crushed sandwich cookies I used Bud's Best Cookies
  • Buttercream:
  • 2 sticks softened butter
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup milk
  • pinch of salt
  • Cookie Truffle:
  • 1 8 oz block cream cheese
  • 2 6 oz bags sandwich cookies crushed (I used Buds Best Cookies)
  • 1 package of chocolate candy melts
  • Sprinkles


  • For the cupcakes: Preheat oven to 325 degrees F.
  • In a mixing bowl, sift cake mix.
  • Add ingredients on box (eggs, water, oil).
  • Add mayonnaise and vanilla and 1 cup crushed cookies.
  • Mix in an electric mixer for 2 minutes.
  • Prepare muffin tin with cupcake liners. Fill liners 3/4 full with the mixture.
  • Bake for approximately 12-15 minutes.
  • For buttercream: Mix the softened butter until smooth in an electric mixer.
  • Add 4 cups of the powdered sugar and milk.
  • Mix at medium speed for 3-4 minutes. Add remaining sugar and vanilla extract.
  • Mix for 4-5 minutes.
  • Cookie Truffles:
  • Finely crush cookies. You can put them in food processor or blender. You can even place in a plastic bag and crush with rolling pin.
  • Mix cream cheese and crushed cookies until completely combined.
  • Line a cookie sheet with wax paper or parchment paper.
  • Roll the mixture into about 40 balls and place on cookie sheet.
  • Put cookie balls in freezer for about 20 minutes or until firm.
  • Melt the chocolate in microwave in 30 second increments.
  • Place cookie balls in the chocolate and remove with a fork. Place back on cookie sheet to harden.
  • Place in refrigerator to let chocolate completely firm.
  • Frost the cupcakes with buttercream using a knife. Dip frosting covered cupcake in bowl full of sprinkles.
  • Place truffle on top of cupcake.


You can freeze buttercream in air tight container for up to 3 months.


Calories: 258kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 44mg | Sugar: 49g | Vitamin A: 10IU | Calcium: 87mg | Iron: 0.5mg