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–+ servings
Cookies and Cream Cupcakes

Irresistible Cookies and Cream Cupcakes for Every Sweet Tooth

Delve into these delightful Cookies and Cream Cupcakes, a rich chocolate treat topped with cookies and cream frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Semisweet Chocolate Chips Adds a rich chocolate flavor; substitute with milk chocolate for a sweeter taste.
  • 3/4 cup Dark Cocoa Powder Provides deep chocolate flavor; unsweetened cocoa can be used for a slightly milder taste.
  • 1 cup Boiling Water Activates cocoa powder for richer flavor.
  • 1 cup All-Purpose Flour Gives structure; opt for a 1:1 gluten-free flour blend for gluten-sensitive diets.
  • 1 cup Granulated Sugar Sweetens cupcakes and adds moisture.
  • 1 tsp Baking Soda Acts as a leavening agent; ensure freshness for the best rise.
  • 1/2 tsp Salt Enhances flavor.
  • 1/2 cup Vegetable Oil Keeps cupcakes moist; replace with melted coconut oil or applesauce for a lighter variant.
  • 2 large Large Eggs Binds the ingredients and adds moisture; use flax eggs for an egg-free option.
  • 1 tsp Vanilla Extract Adds depth of flavor.
For the Buttercream Frosting
  • 1/2 cup Unsalted Butter Forms the creamy base for the buttercream.
  • 2 cups Powdered Sugar Sweetens and stabilizes the buttercream.
  • 1/4 tsp Salt Balances sweetness in the frosting.
  • 1/4 cup Heavy Cream Adds richness.
  • 1 cup Oreo Cookie Crumbs Provide cookies and cream flavor.
For the Ganache and Decoration
  • 1 cup Chocolate Chips Used in ganache for flavor.
  • 1/2 cup Heavy Cream Adds richness.
  • 12 whole Whole Oreos, halved Perfect for garnishing.

Equipment

  • Cupcake pan
  • Mixing bowls
  • Whisk
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with cupcake liners.
  2. In a bowl, combine semisweet chocolate chips and dark cocoa powder, then pour in boiling water and stir until smooth. Allow to cool slightly.
  3. Whisk together all-purpose flour, granulated sugar, baking soda, and salt in a large bowl.
  4. Add the cooled chocolate mixture, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until just combined.
  5. Fill each cupcake liner about two-thirds full with batter. Bake for about 20 minutes, or until a toothpick comes out clean.
  6. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Beat unsalted butter until light and fluffy, then gradually mix in powdered sugar, salt, and heavy cream. Fold in Oreo cookie crumbs.
  8. Make ganache by combining chocolate chips and heavy cream in a bowl and microwaving until smooth.
  9. Frost each cupcake with the cookies and cream frosting, drizzle with ganache, and top with a halved Oreo cookie.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store cupcakes in an airtight container for up to 2 days. For longer storage, refrigerate for up to 3 days or freeze for up to 3 months.

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