1 cup chopped gluten-free chocolate sandwich cookies (e.g., Glutino, K-Toos), plus more for garnish
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
10–12 gluten-free chocolate sandwich cookies, finely crushed into crumbs
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a large bowl using a mixer, cream the softened butter and sugar together on medium-high speed for 2-3 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a small bowl or measuring cup, combine the sour cream and milk.
With the mixer on low speed, alternately add the dry ingredients and the milk/sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold the chopped gluten-free cookie pieces into the batter using a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes, or until the tops are springy and a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat the softened butter in a mixer until smooth and creamy.
Gradually add the sifted powdered sugar on low speed, then increase to high speed and beat for 2-3 minutes until fluffy.
Mix in the vanilla extract and the finely crushed cookie crumbs until fully combined.
Frost the completely cooled cupcakes using a piping bag with a star tip or a knife. Garnish with a half of a gluten-free cookie on top of each.
