Cookies and Cream Cupcakes
Moist chocolate cupcakes topped with cookies and cream buttercream, silky ganache, and Oreo cookies. The ultimate cupcake recipe for any Oreo dessert fan—easy, indulgent, and irresistible!
Ingredients
Chocolate Cupcakes
- ¼ cup 45 g semisweet chocolate chips
- ¼ cup 22 g dark cocoa powder
- ¾ cup 177 ml boiling water
- ¾ cup 94 g all-purpose flour
- ¾ cup 150 g granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup 80 ml vegetable oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
Cookies and Cream Buttercream Frosting
- 1 cup 227 g unsalted butter, room temperature
- 2½ cups 300 g powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp 30 g heavy cream
- ½ cup 50 g Oreo cookie crumbs (about 6 cookies)
Chocolate Ganache
- ¼ cup 45 g semisweet chocolate chips
- 2 tbsp 30 g heavy cream
Additional
- 6 Oreo cookies halved (to make 12 pieces, for garnish)
Instructions
Make the Chocolate Cupcakes
- Preheat oven to 350°F (177°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine semisweet chocolate chips, dark cocoa powder, and boiling water. Stir until chocolate is melted and smooth; set aside to cool.
- In a large mixing bowl, whisk flour, sugar, baking soda, and salt. Add the cooled chocolate mixture and whisk until combined.
- Add vegetable oil, eggs, and vanilla extract. Whisk until the batter is smooth and fully incorporated.
- Fill cupcake liners about ⅔ full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
Make the Cookies and Cream Buttercream
- In a stand mixer fitted with a paddle attachment (or with an electric mixer), beat butter for 5 minutes until pale and creamy.
- Add half the powdered sugar and mix on low speed until incorporated. Add the remaining sugar and mix again on low until smooth.
- Add vanilla extract, salt, and heavy cream. Mix until fluffy and light.
- Add Oreo cookie crumbs and mix on low until evenly distributed. Beat for a few minutes on low speed to remove excess air bubbles.
Prepare the Chocolate Ganache
- In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave for 30–45 seconds, then let sit for 1 minute.
- Stir until smooth and glossy. Allow ganache to cool slightly before drizzling.
Assemble the Cupcakes
- Fill a piping bag fitted with a large star tip (such as Ateco 826) with the cookies and cream buttercream.
- Pipe a generous swirl of frosting on each cooled cupcake.
- Drizzle the ganache over the buttercream.
- Garnish each cupcake with half an Oreo cookie.
Notes
Perfect Texture: Use room-temperature eggs and butter for even mixing.
Make Ahead: Bake cupcakes a day ahead and frost when ready to serve.
Storage: Store in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 3 days.
Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting.
Frosting Consistency: If too thick, add 1–2 tsp of cream; if too thin, add more powdered sugar.
Decorating Tip: Chill frosted cupcakes for 10 minutes before adding ganache for a clean finish.