Go Back
–+ servings
Cookies and Cream Cupcakes

Irresistible Cookies and Cream Cupcakes for Ultimate Indulgence

Cookies and Cream Cupcakes are the perfect blend of rich chocolate and creamy frosting, sure to please any sweet tooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Semisweet Chocolate Chips Can substitute with milk chocolate for a sweeter taste.
  • 0.5 cup Dark Cocoa Powder Unsweetened cocoa powder can be used if dark is unavailable.
  • 1 cup Boiling Water Strong brewed coffee can enhance the chocolate flavor.
  • 1.5 cups All-Purpose Flour Use a gluten-free flour blend for gluten-free cupcakes.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1 tsp Baking Soda Essential for cupcake rise.
  • 0.5 tsp Salt Enhances sweetness.
  • 0.5 cup Vegetable Oil Can use melted butter for a richer taste.
  • 2 large Large Eggs Can use flax eggs for a vegan option.
  • 2 tsp Vanilla Extract Enhances all sweet recipes.
For the Frosting
  • 0.5 cup Unsalted Butter Can use margarine, but the taste will differ.
  • 2 cups Powdered Sugar For less sweetness, you can reduce the amount slightly.
  • 0.5 cup Heavy Cream Half and half can be used, but the frosting may be less rich.
  • 1 cup Oreo Cookie Crumbs Use pre-packaged Oreo crumbs or crush your own cookies.
For the Ganache
  • 0.5 cup Semisweet Chocolate Milk chocolate can be used for a sweeter ganache.
  • 0.25 cup Heavy Cream
For Garnishing
  • 6 pieces Halved Oreo Cookies Essential for the aesthetic and flavor.

Equipment

  • Oven
  • Cupcake pan
  • Mixing bowls
  • Piping bag
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a standard cupcake pan with 12 cupcake liners.
  2. In a mixing bowl, combine semisweet chocolate chips, dark cocoa powder, and boiling water. Stir until smooth.
  3. In another bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt. Combine with cooled chocolate mixture, vegetable oil, eggs, and vanilla extract to form a batter.
  4. Fill each cupcake liner about two-thirds full with batter. Bake for 20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
  5. For frosting, cream unsalted butter until light and fluffy, then gradually mix in powdered sugar, vanilla extract, salt, and heavy cream, folding in Oreo cookie crumbs at the end.
  6. Prepare ganache by microwaving semisweet chocolate and heavy cream until smooth. Allow to cool slightly before use.
  7. Pipe the frosting onto cooled cupcakes, drizzle with ganache, and garnish with halved Oreo cookies.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Allow the chocolate mixture to cool before adding eggs to ensure a smooth batter. Serve cupcakes at room temperature for the best flavor.

Tried this recipe?

Let us know how it was!