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–+ servings
Cookies and Cream Cupcakes

Irresistible Cookies and Cream Cupcakes You Can Make Easy

These Cookies and Cream Cupcakes combine a moist chocolate base with crunchy Oreos, topped with a fluffy frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Semisweet Chocolate Chips Can substitute with milk chocolate.
  • 3/4 cup Dark or Black Cocoa Powder Regular cocoa powder can be used as a substitute.
  • 1 cup Boiling Water Essential for the batter.
  • 1 3/4 cups All-Purpose Flour Gluten-free flour can be used as an alternative.
  • 1 1/2 cups Granulated Sugar Can substitute with brown sugar.
  • 1 tsp Baking Soda Ensure it's fresh for proper rise.
  • 1/2 tsp Salt Use kosher or sea salt.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 2 large Eggs (Room Temperature) Substitute with flax eggs for a vegan option.
  • 2 tsp Vanilla Extract Use pure vanilla for best results.
For the Cookies and Cream Buttercream Frosting
  • 1 cup Unsalted Butter (Room Temperature) Use margarine for a dairy-free version.
  • 4 cups Powdered Sugar Can substitute with erythritol for low-sugar option.
  • 2 tsp Vanilla Extract Use almond extract for different flavor.
  • 1 pinch Salt Keep it minimal.
  • 2-4 tbsp Heavy Cream Substitute with milk or coconut cream for vegan frosting.
  • 1 cup Finely Crushed Oreo Cookies No substitution suggested.
For the Chocolate Ganache
  • 1 cup Semisweet Chocolate Chips Milk chocolate can be substituted.
  • 1/2 cup Heavy Cream Use coconut cream for dairy-free version.
For the Topping
  • 12 pieces Oreo Cookies (Halved) Use mini cookies for playful presentation.

Equipment

  • cupcake pan
  • mixing bowls
  • electric mixer
  • Piping bag

Method
 

Directions
  1. Preheat your oven to 350°F (177°C) and prepare a cupcake pan with liners.
  2. Combine 1 cup of semisweet chocolate chips with ¾ cup of cocoa powder and 1 cup of boiling water.
  3. In a mixing bowl, whisk together 1¾ cups of flour, 1½ cups of sugar, baking soda, and salt.
  4. Mix the chocolate mixture, vegetable oil, eggs, and vanilla into the dry ingredients until smooth.
  5. Fill cupcake liners two-thirds full and bake for 20 minutes.
  6. Beat unsalted butter until fluffy, then gradually add powdered sugar, vanilla, salt, and heavy cream while mixing.
  7. Melt chocolate chips with heavy cream over low heat to prepare ganache.
  8. Frost cooled cupcakes with the buttercream, drizzle with ganache, and top with halved Oreos.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 210mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1.5mg

Notes

For best results, use room temperature eggs, don’t overmix the batter, and allow cupcakes to cool completely before frosting.

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