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–+ servings
Cookies and Cream Cupcakes

Irresistibly Moist Cookies and Cream Cupcakes Recipe

These Cookies and Cream Cupcakes are a delightful blend of chocolate and creamy frosting, perfect for any dessert lover.
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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 milk chocolate for a sweeter taste.
  • 3/4 cup Dark Cocoa Powder May be replaced with regular unsweetened cocoa powder.
  • 1 cup Boiling Water Can substitute with hot coffee for enhanced flavor.
  • 1 3/4 cups All-Purpose Flour Use a gluten-free flour blend as a substitute.
  • 1 cup Granulated Sugar Brown sugar can be used for a caramel note.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal rise.
  • 1/2 teaspoon Salt
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 2 large Eggs Use unsweetened applesauce for a vegan option.
  • 1 teaspoon Vanilla Extract
For the Frosting
  • 1 cup Unsalted Butter Substitute with vegan butter for a dairy-free option.
  • 4 cups Powdered Sugar
  • 1/4 cup Heavy Cream Substitute with milk for a lighter texture.
  • 1 cup Oreo Cookie Crumbs Keep the cream filling in for more flavor.
For the Ganache and Topping
  • 1 cup Chocolate Chips Used for ganache.
  • 2 pieces Oreo Cookies (Halved) For decorative topping.

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • Whisk
  • Measuring Cups
  • Spoon or cookie scoop

Method
 

Cupcake Preparation
  1. Preheat your oven to 350℉ (177℃) and line a standard cupcake pan with colorful cupcake liners.
  2. Combine semisweet chocolate chips and dark cocoa powder with boiling water in a mixing bowl. Stir until fully melted and smooth, then set aside to cool.
  3. In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt until combined.
  4. Pour the cooled chocolate mixture into the bowl with dry ingredients and stir until just combined.
  5. Add vegetable oil, eggs, and vanilla extract into the batter and mix until smooth.
  6. Fill cupcake liners about two-thirds full with the batter. Bake for about 20 minutes.
  7. Remove cupcakes from the oven, let them cool for a few minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
  1. Beat unsalted butter in a bowl until light and creamy. Gradually add powdered sugar, mixing well.
  2. Incorporate vanilla, salt, and heavy cream until the frosting is smooth and spreadable.
  3. Gently fold in crushed Oreo cookie crumbs until evenly mixed.
Ganache and Decoration
  1. For the ganache, heat chocolate chips and heavy cream in a microwave-safe bowl until smooth.
  2. Pipe the cookies and cream frosting on each cupcake, drizzle with ganache, and garnish with halved Oreo cookies.
  3. Serve and enjoy your Cookies and Cream Cupcakes!

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure batter is mixed well to avoid dry spots for even baking. Room temperature eggs are recommended for fluffier texture.

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