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Cookies 'N Creme Filled Chocolate Cupcakes Recipe

Cookies 'N Creme Filled Chocolate Cupcakes


  • COOKIES 'N CREME FILLING (recipe follows)
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2/3 cup HERSHEY'S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 container (16 oz.) White frosting (ready-to-spread or homemade)
  • About 30 HERSHEY'S KISSES Brand Cookies 'N Creme Candies


  1. Prepare COOKIES 'N CREME FILLING; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

  2. Stir together flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 2/3 full (about 2 level measuring tablespoons) with batter. Spoon 1 level tablespoon filling into center of each cupcake.

  3. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.

  4. Remove wrappers from cookies 'n crème candies. Frost cupcakes and top with candy piece. Refrigerate leftover cupcakes. About 2-1/2 dozen cupcakes.

    1 package (8 oz.) cream cheese, softened
    1/3 cup sugar
    1 egg
    1 teaspoon vanilla extract
    1/8 teaspoon salt
    36 HERSHEY'S KISSES Brand Cookies 'N Crème Candies

    Beat cream cheese, sugar, egg, vanilla and salt in medium bowl until smooth and creamy; set aside. Remove wrappers from candies; place in small microwave-safe bowl. Microwave at MEDIUM (50%)1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted when stirred. Gradually stir melted candies into cream cheese mixture.