Cookies and Cream Filled Cakes

These Cookies and Cream Filled Cakes are so easy to make and taste just like the chocolate sandwich cream-filled cookies! Using Drake’s Cakes Yankee Doodles, these simple no-bake cupcakes are ready in just a few minutes!

This post is sponsored with product and/or monetary compensation byDrake’s Cakes. All opinions are my own. (This post may contain affiliate links and we may make a small commission from the Amazon links below at no extra cost to you).

You will need:

1 box of Yankee Doodles Drake’s Cakes

½ cup salted butter, softened

1 tsp vanilla extract

2 ½ cups powdered sugar

2 TB heavy cream or milk

15 chocolate sandwich cream filled cookies

1M open star piping tip with disposable piping bag (optional)

Directions for Cookies and Cream Filled Cakes:

For the frosting, cream the butter in a stand mixer with a paddle attachment until fluffy.

Next beat in the powdered sugar a little at a time until fluffy and completely incorporated.

Now add the vanilla extract and heavy cream and beat until fluffy and smooth.

Take  7 cookies and place in a food processor.  Pulverize until you have very fine crumbs.  Stir in 3 or 4 TB of the cookie crumbs into the frosting until combined.

Unwrap the Drake’s Cakes Yankee Doodle Cakes.

Fill a piping bag fitted with a 1M piping tip and frost the top of each cake.

Sprinkle the top with leftover cookie crumbs.

Place a cookie on top!

Now you have a delicious cookies and cream cupcake that doesn’t require any baking! These snack cakes frosted with cookies and cream frosting and with the cream filling already inside, these cookies and cream filled cakes will become your go-to sweet treats!

For more fun and easy recipes like my no-bake mini strawberry shortcake pound cakes, click here.

Yield: 8

Cookies and Cream Filled Cakes

Easy no-bake cookies and cream filled cakes using Drake’s cakes Yankee Doodle Cakes!

Prep Time
20 minutes

Total Time
20 minutes

Ingredients

• 1 box of Yankee Doodles Drake’s Cakes
• ½ cup salted butter, softened
• 1 tsp vanilla extract
• 2 ½ cups powdered sugar
• 2 TB heavy cream or milk
• 15 chocolate sandwich cream filled cookies
• 1M open star piping tip with disposable piping bag (optional)

Instructions

1. For the frosting, cream the butter in a stand mixer with a paddle attachment until fluffy.
2. Next beat in the powdered sugar a little at a time until fluffy and completely incorporated.
3. Now add the vanilla extract and heavy cream and beat until fluffy and smooth.
4. Take 7 cookies and place in a food processor. Pulverize until you have very fine crumbs. Stir in 3 or 4TB of the cookie crumbs into the frosting until combined.
5. Unwrap the Drake’s Cakes Yankee Doodle Cakes.
6. Fill a piping bag fitted with a 1M piping tip and frost the top of each cake.
7. Place a cookie on top!