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–+ servings
Cookies and Cream Cupcakes

Irresistibly Delicious Cookies and Cream Cupcakes Recipe

These Cookies and Cream Cupcakes feature a chocolate base and creamy frosting, creating a magical dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup semisweet chocolate chips Substitute with dark chocolate for a more intense taste.
  • 1/2 cup dark cocoa powder Unsweetened cocoa can be used if dark cocoa is not available.
  • 1 cup boiling water Don't substitute or skip this step.
  • 1 3/4 cups all-purpose flour Gluten-free flour can be used for a gluten-free version.
  • 1 1/2 cups granulated sugar Can be substituted with a sugar alternative.
  • 1 teaspoon baking soda Baking powder can be used as an alternative.
  • 1/2 teaspoon salt Essential for balance; don't omit.
  • 1/2 cup vegetable oil Can substitute with melted butter or applesauce.
  • 2 large eggs Substitute with flaxseed meal for a vegan option.
  • 2 teaspoons vanilla extract Imitation vanilla can be used as a substitute.
For the Buttercream Frosting
  • 1/2 cup unsalted butter Use salted butter and omit extra salt if needed.
  • 4 cups powdered sugar Can substitute with a sugar-free alternative.
  • 1/4 cup heavy cream Substitute with half-and-half for a lighter version.
  • 1 cup Oreo cookie crumbs Use store-bought or crush whole Oreos.
For the Ganache
  • 1 cup semi-sweet chocolate Dark chocolate can elevate the flavor.
  • 1/2 cup heavy cream For lighter options, half-and-half works too.
For Decoration
  • 12 pieces Oreo cookies Halved for decoration.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowls
  • whisk
  • Spatula
  • cookie scoop
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350℉ (177℃) and line a standard cupcake pan with 12 liners.
  2. In a small bowl, combine 1 cup of semisweet chocolate chips and 1/2 cup of dark cocoa powder with 1 cup of boiling water. Stir until melted and smooth.
  3. In a large bowl, whisk together 1 3/4 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
  4. Add the cooled chocolate mixture to your dry ingredients, followed by 1/2 cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract. Mix gently until just combined.
  5. Evenly distribute the batter into the cupcake liners, filling them about 2/3 full. Bake for 20 minutes or until a toothpick comes out clean.
  6. Beat 1/2 cup of softened unsalted butter for about 5 minutes, then gradually mix in 4 cups of powdered sugar, 1 teaspoon of vanilla extract, a pinch of salt, and 1/4 cup of heavy cream until fluffy.
  7. Fold in 1 cup of Oreo cookie crumbs into the buttercream gently without deflating it.
  8. For the ganache, combine 1 cup of semi-sweet chocolate and 1/2 cup of heavy cream in a microwave-safe bowl and heat in 30-second intervals until smooth.
  9. Pipe the cookies and cream buttercream on top of the cooled cupcakes, drizzle with chocolate ganache, and place halved Oreo cookies on top.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure eggs are at room temperature for a fluffier cupcake. Don't overmix the batter for light cupcakes. Cool completely before frosting.

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