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–+ servings
Cookies and Cream Cupcakes

Decadent Cookies and Cream Cupcakes for Sweet Indulgence

Delightful Cookies and Cream Cupcakes that combine moist chocolate cake with creamy frosting, ideal for Oreo lovers.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup Semisweet Chocolate Chips Can be swapped with milk chocolate for a milder taste.
  • 1 cup Dark Cocoa Powder Unsweetened cocoa can be used if dark cocoa is unavailable.
  • 1 cup Boiling Water Hot coffee can enhance the flavor.
  • 1.5 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free variation.
  • 1 cup Granulated Sugar Can be swapped with coconut sugar for a healthier option.
  • 1 teaspoon Baking Soda Make sure it's fresh for the best results.
  • 0.5 teaspoon Salt Can be reduced for a low-sodium version.
  • 0.5 cup Vegetable Oil May be replaced with melted butter for added flavor.
  • 2 large Large Eggs Egg substitutes can be used for vegan versions.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different profile.
Frosting
  • 0.5 cup Unsalted Butter Salted butter can also work if adjusting salt levels.
  • 2 cups Powdered Sugar Regular granulated sugar ground into powder can be an emergency substitute.
  • 0.25 cup Heavy Cream Half-and-half can be used but will be less rich.
  • 1 cup Oreo Cookie Crumbs Feel free to crush whole Oreos for more cookie flavor.
Topping
  • 12 pieces Halved Oreo Cookies Pick ones with a nice cream filling for extra appeal.

Equipment

  • cupcake pan
  • Mixing bowls
  • Whisk
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with 12 colorful cupcake liners.
  2. In a medium bowl, combine semisweet chocolate chips, dark cocoa powder, and boiling water. Stir until smooth, then set aside to cool.
  3. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt. Incorporate the cooled chocolate mixture, vegetable oil, eggs, and vanilla extract until smooth.
  4. Divide the batter among the cupcake liners, filling them about two-thirds full. Bake for approximately 20 minutes until a toothpick comes out clean.
  5. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  6. Beat unsalted butter until light and fluffy, then gradually add powdered sugar, heavy cream, vanilla extract, and salt until smooth. Fold in Oreo crumbs.
  7. Prepare ganache by heating chocolate chips and heavy cream in the microwave until melted and smooth.
  8. Pipe frosting onto cooled cupcakes, drizzle ganache on top, and place halved Oreo cookies for decoration.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 30mgIron: 2mg

Notes

Ensure your eggs are at room temperature for better mixing. Avoid overmixing the batter to keep cupcakes light and fluffy.

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