Go Back
–+ servings
Cookies and Cream Cupcakes

Decadent Cookies and Cream Cupcakes You'll Crave Daily

Cookies and Cream Cupcakes are a chocolatey delight filled with Oreos and topped with creamy frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Semisweet Chocolate Chips Adds rich chocolate flavor and moisture
  • 1/2 cup Dark Cocoa Powder Provides a robust chocolate flavor
  • 1 cup Boiling Water Activates cocoa and chocolate for a moist batter
  • 1 1/2 cups All-purpose Flour Gives structure to the cupcakes
  • 1 cup Granulated Sugar Sweetens the cupcakes
  • 1 teaspoon Baking Soda Helps the cupcakes rise
  • 1/2 teaspoon Salt Enhances sweetness
  • 1/2 cup Vegetable Oil Keeps cupcakes moist
  • 2 large Large Eggs Binds ingredients together
  • 2 teaspoons Vanilla Extract Adds depth of flavor
Frosting Ingredients
  • 1 cup Unsalted Butter Base for a creamy buttercream
  • 3 1/2 cups Powdered Sugar Provides sweetness and structure
  • 2 teaspoons Vanilla Extract (for frosting) Enhances frosting flavor
  • 1/4 teaspoon Salt (for frosting) Balances sweetness
  • 1/4 cup Heavy Cream Adds rich consistency
  • 1 cup Oreo Cookie Crumbs Essential for infusing the cookie flavor
Decoration Ingredients
  • 6 cookies Oreo Cookies Halved for decoration

Equipment

  • Muffin Pan
  • Mixing Bowls
  • piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350℉ (177℃) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, combine semisweet chocolate chips, dark cocoa powder, and boiling water, stirring until smooth.
  3. In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt, then add the chocolate mixture, vegetable oil, eggs, and vanilla, mixing until smooth.
  4. Spoon the batter into the cupcake liners, filling them about two-thirds full, and bake for approximately 20 minutes.
  5. While cooling, prepare cookies and cream buttercream by beating softened butter until creamy, then gradually add powdered sugar, vanilla extract, salt, and heavy cream until fluffy.
  6. Gently fold in Oreo cookie crumbs for flavor in the frosting.
  7. For chocolate ganache, melt chocolate chips with heavy cream over low heat, stirring until smooth.
  8. Once cooled, pipe the cookies and cream buttercream onto each cupcake, drizzle with ganache, and top with halved Oreo cookies.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Ensure the chocolate mixture cools before adding eggs to prevent scrambling.

Tried this recipe?

Let us know how it was!