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Cookies and Cream Cupcakes

Irresistible Cookies and Cream Cupcakes for Oreo Lovers

These Cookies and Cream Cupcakes are a delightful treat for Oreo lovers, combining rich chocolate and creamy frosting for a nostalgic comfort.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Semisweet Chocolate Chips Substitute with dark chocolate for a deeper taste.
  • 1/2 cup Dark Cocoa Powder Unsweetened cocoa can be used if unavailable.
  • 1 cup Boiling Water Use hot coffee for added depth of flavor.
  • 1 1/4 cups All-Purpose Flour A gluten-free flour blend can be substituted.
  • 1 cup Granulated Sugar Consider using a sugar substitute for less sweetness.
  • 1 teaspoon Baking Soda Use baking powder in the same amount if needed.
  • 1/2 teaspoon Salt No substitutes necessary.
  • 1/3 cup Vegetable Oil Can be replaced with melted coconut oil or applesauce.
  • 2 large Eggs Flax eggs can be used for a vegan version.
  • 2 teaspoons Vanilla Extract Almond extract can be a flavorful alternative.
For the Buttercream Frosting
  • 1 cup Unsalted Butter Margarine or vegan butter can be used.
  • 4 cups Powdered Sugar Can be replaced with a confectioner's sugar alternative.
  • 2 teaspoons Vanilla Extract (for frosting) Same substitutes as above apply.
  • 1 pinch Salt (for frosting) No substitutes necessary.
  • 2-4 tablespoons Heavy Cream Half-and-half can be used, but results may vary.
  • 1 cup Oreo Cookie Crumbs Any chocolate sandwich cookie can be used.
For the Ganache
  • 1/2 cup Chocolate Chips (for ganache) Use any chocolate type desired.
For Garnish
  • as needed Oreo Cookies (halved) Substitute with your favorite cookie for creativity.

Equipment

  • Oven
  • cupcake pan
  • mixing bowls
  • Piping bag
  • Hand Mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, combine semisweet chocolate chips and dark cocoa powder, then stir in boiling water until fully melted and smooth.
  3. In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
  4. Add the cooled chocolate mixture, vegetable oil, eggs, and vanilla extract to the dry ingredients, mixing until smooth and well combined.
  5. Fill each cupcake liner about 2/3 full with batter and bake for 20 minutes or until a toothpick comes out clean. Cool completely on a rack.
  6. Beat unsalted butter until creamy, then gradually add powdered sugar and mix in vanilla extract, salt, and heavy cream until smooth. Fold in Oreo cookie crumbs.
  7. Heat chocolate chips and heavy cream in a microwave-safe bowl until melted, stirring until smooth. Let cool slightly before drizzling.
  8. Pipe the buttercream frosting onto cooled cupcakes, drizzle with ganache, and top with halved Oreo cookies.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.8gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 350IUCalcium: 15mgIron: 1mg

Notes

Ensure your eggs are at room temperature and avoid overmixing for best results. Allow cupcakes to cool completely before frosting.

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