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–+ servings
Cookies and Cream Cupcakes

Irresistible Cookies and Cream Cupcakes for Sweet Moments

These Cookies and Cream Cupcakes combine a moist chocolate base with creamy cookies and cream buttercream frosting for a delightful treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Semisweet Chocolate Chips Substitute with milk chocolate chips for a sweeter taste.
  • 3/4 cup Dark Cocoa Powder Unsweetened cocoa can be used but will alter the flavor profile slightly.
  • 1 cup Boiling Water Hot coffee can be used as an alternative for a deeper flavor.
  • 1 3/4 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 1 cup Granulated Sugar Brown sugar can add more moisture and caramel notes.
  • 1 teaspoon Baking Soda Ensure it’s fresh for the best rise.
  • 1/2 teaspoon Salt No substitutes necessary.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 2 large Large Eggs Egg replacers can be used for a vegan version.
  • 2 teaspoons Vanilla Extract Almond extract can be used for a different flavor profile.
For the Frosting
  • 1 cup Unsalted Butter Substitute with vegan butter or margarine for a vegan option.
  • 4 cups Powdered Sugar Use gluten-free powdered sugar if needed.
  • 1/4 cup Heavy Cream For a lighter texture, use half-and-half.
  • 1 cup Oreo Cookie Crumbs Can substitute with any chocolate cookie for a similar effect.
For the Ganache
  • 1/2 cup Heavy Cream Use alongside chocolate chips for the perfect drizzle.
  • 1 cup Chocolate Chips Choose semisweet for a classic taste.
For Garnish
  • 12 cookies Oreo Cookies Any chocolate sandwich cookie can serve as a substitute.

Equipment

  • cupcake pan
  • mixing bowls
  • whisk
  • Microwave-safe bowl

Method
 

Cupcake Preparation
  1. Preheat your oven to 350℉ (177℃), line a standard cupcake pan with cupcake liners.
  2. In a mixing bowl, combine semisweet chocolate chips and dark cocoa powder with boiling water, stir until smooth and let cool.
  3. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
  4. Add the chocolate mixture to the dry ingredients, along with vegetable oil, eggs, and vanilla extract. Mix until smooth.
  5. Scoop the batter into the lined cupcake pan and bake for 20 minutes, or until a toothpick comes out clean.
  6. Let the cupcakes cool completely on a wire rack.
Frosting and Ganache Preparation
  1. Beat unsalted butter until creamy, then gradually add powdered sugar, vanilla, salt, and heavy cream. Fold in Oreo crumbs.
  2. For ganache, combine chocolate chips and heavy cream in a microwave-safe bowl, heating in 30-second intervals until smooth.
Assembling Cupcakes
  1. Pipe the cookies and cream frosting onto each cooled cupcake.
  2. Drizzle the chocolate ganache over the frosted cupcakes and top each with a halved Oreo cookie.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 36gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 48mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 450IUCalcium: 50mgIron: 1mg

Notes

Make sure eggs are at room temperature for better incorporation, and let cupcakes cool completely before frosting.

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