Irresistible Cookies and Cream Cupcakes That Wow Every Time

Delight in Cookies and Cream Cupcakes that combine chocolate and Oreo flavors for an irresistible dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Cooling Time 20

Total Time 1

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 350

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 profile.
1/2 cup Dark Cocoa Powder Provides a deep chocolate taste; unsweetened cocoa is a great alternative.
1 cup Boiling Water Melts the chocolate mixture; hot coffee enhances the chocolate flavor.
1 cup All-Purpose Flour Gives structure; consider whole wheat flour for a healthier twist.
1 cup Granulated Sugar Sweetens the cupcakes; try coconut sugar for a less sugary option.
1 tsp Baking Soda Helps the cupcakes rise; ensure freshness.
1/2 tsp Salt Enhances flavors; opt for high-quality salt.
1/2 cup Vegetable Oil Keeps the cupcakes moist; melted coconut oil works well.
2 large Eggs Provide richness; flax eggs can be used for a vegan version.
1 tsp Vanilla Extract Adds depth; use pure for the best taste.

For the Frosting

1/2 cup Unsalted Butter Creates a creamy buttercream; substitute with margarine for dairy-free.
2 cups Powdered Sugar Sweetener for frosting; blend granulated sugar for homemade.
1/4 cup Heavy Cream Adds richness; milk can substitute but less creamy.
1 cup Oreo Cookie Crumbs Delivers classic cookies and cream taste.

For the Toppings

6 cookies Oreo Cookies Perfect as a decorative final touch.

Equipment

Cupcake pan
Mixing bowls
Spatula
piping bag
wire rack

Method

Step-By-Step Instructions for Cookies and Cream Cupcakes

Preheat your oven to 350°F (177°C) and line a cupcake pan with liners.
Combine semisweet chocolate chips, dark cocoa powder, and boiling water in a small bowl and stir until melted and smooth.
In a large bowl, whisk together flour, sugar, baking soda, and salt until combined.
Pour in the cooled chocolate mixture, along with vegetable oil, eggs, and vanilla extract; mix gently until just combined.
Portion the batter into liners, filling each about two-thirds full and bake for 20 minutes.
Cream together butter and gradually add powdered sugar until smooth; blend in vanilla, salt, and heavy cream, then fold in Oreo crumbs.
Prepare ganache by combining chocolate chips and heavy cream, heating in short bursts until smooth.
Pipe the cookies and cream frosting on cooled cupcakes, drizzle with ganache, and top with a halved Oreo.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure eggs are at room temperature for better blending. Avoid over-mixing the batter for soft cupcakes.

Tried this recipe?

Let us know how it was!