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–+ servings
Cookies and Cream Cupcakes

Deliciously Indulgent Cookies and Cream Cupcakes Recipe

Indulge in these Cookies and Cream Cupcakes, combining a rich chocolate base with fluffy frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1 cup Chocolate Chips Feel free to swap for milk chocolate chips if you prefer a sweeter taste.
  • ¾ cup Dark/Black Cocoa Powder Regular cocoa powder is a viable substitute.
  • 1 cup Boiling Water Ensure it's at a rolling boil for the best result.
  • 1 ¾ cups All-Purpose Flour No direct substitutions suggested.
  • 1 cup Granulated Sugar Brown sugar can add a richer flavor nuance.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • ½ teaspoon Salt Balances flavors.
  • ½ cup Vegetable Oil You can use melted butter or different neutral oils.
  • 2 large Eggs Always use room temperature eggs.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
For the Cookies and Cream Buttercream Frosting
  • ½ cup Unsalted Butter If using salted butter, reduce added salt.
  • 4 cups Powdered Sugar Avoid substitutes for texture.
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
  • 2 tablespoons Heavy Cream Milk may be a lighter option.
  • 1 cup Crushed Oreo Cookies Adjust the amount based on your preference.
For the Chocolate Ganache
  • 1 cup Semisweet Chocolate Chips Consider milk chocolate for a sweeter drizzle.
  • ½ cup Heavy Cream Half-and-half can be a lighter alternative.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowls
  • Whisk
  • Mixer
  • microwave-safe bowl
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a standard cupcake pan with 12 liners.
  2. In a medium bowl, combine chocolate chips and dark cocoa powder. Pour in boiling water and stir until smooth. Set aside to cool.
  3. In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
  4. Pour the cooled chocolate mixture into the dry ingredients. Add vegetable oil, eggs, and vanilla extract. Mix until just combined.
  5. Fill each cupcake liner about ⅔ full with the batter and bake for approximately 20 minutes. Check for doneness.
  6. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  7. Beat softened unsalted butter until fluffy. Gradually add powdered sugar, vanilla extract, salt, and heavy cream. Fold in crushed Oreo cookies.
  8. Combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Microwaves in intervals until smooth.
  9. Pipe frosting on cooled cupcakes and drizzle with ganache. Top with a halved Oreo cookie.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

These Cookies and Cream Cupcakes promise to impress with their incredible flavors and stunning presentation. Store in an airtight container to keep fresh.

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