Cookies and Cream Cupcakes Recipe
If you have a sweet tooth and adore the classic combo of chocolate and cream, let me introduce you to the ultimate crowd-pleaser: the Cookies and Cream Cupcakes Recipe. These cupcakes shine with a moist, chocolatey base infused with rich cocoa and studded with chocolate chips, topped with a luscious Oreo-studded buttercream and drizzled with silken chocolate ganache. Each bite delivers a nostalgic cookie crunch paired with creamy frosting that feels like a warm hug from your favorite dessert. This recipe perfectly balances ease and indulgence, making it a fantastic treat for any occasion or an anytime pick-me-up.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this recipe. Each component plays its part in building the texture, flavor, and appearance that make these cupcakes irresistible. From the dark cocoa powder that deepens the chocolate experience to the Oreo crumbs that add that signature cookies and cream texture, you’ll want everything measured and ready for smooth, uninterrupted baking fun.
- Semi-sweet chocolate chips (¼ cup + ¼ cup): These add bursts of melty chocolate inside and on top for an extra indulgent touch.
- Dark cocoa powder (¼ cup): Intensifies the chocolate flavor and provides a rich, dark color to the cupcakes.
- Boiling water (¾ cup): This helps dissolve the cocoa powder fully and keeps the cupcakes moist.
- All-purpose flour (¾ cup): Forms the sturdy base of your cupcake structure.
- Granulated sugar (¾ cup): Balances bitterness from the cocoa and sweetens the batter.
- Baking soda (½ tsp): Helps the cupcakes rise and become light and fluffy.
- Salt (½ tsp): Enhances the chocolate flavor and balances sweetness.
- Vegetable oil (â…“ cup): Keeps the cupcakes tender and moist without heaviness.
- Eggs (2, room temperature): Bind everything together and add richness.
- Vanilla extract (2 tsp): Adds a warm undertone that complements chocolate beautifully.
- Unsalted butter (1 cup, room temperature): The base of the buttery, creamy frosting.
- Powdered sugar (2½ cups): Ensures the buttercream is smooth and sweet without grittiness.
- Oreo crumbs (½ cup): Provide that iconic cookies and cream crunch within the frosting.
- Heavy cream (2 tbsp): Used to create a silky chocolate ganache.
- Mini Oreo cookies (12): Perfect finishing touch to decorate each cupcake with a playful flair.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
First things first, preheat your oven to 350°F. Line a cupcake pan with 12 cupcake liners so you’re ready to fill them the moment your batter is mixed. This little bit of prep helps keep the process flowing smoothly and ensures each cupcake bakes evenly without sticking to the pan.
Step 2: Mix Chocolate Base
Combine those semi-sweet chocolate chips, dark cocoa powder, and boiling water in a bowl, stirring until completely smooth. The hot water dissolves the cocoa, giving you a glossy, intensely chocolatey mixture that forms the heart of your cupcakes’ flavor.
Step 3: Combine Dry Ingredients
In a separate large bowl, whisk together the flour, granulated sugar, baking soda, and salt. This dry blend makes sure your cupcakes rise perfectly and have a balanced sweetness. Whisking well aerates the flour for a lighter crumb.
Step 4: Bring Batter Together
Now stir the chocolate mixture into your dry ingredients. To this, add vegetable oil, eggs, and vanilla extract, mixing gently but thoroughly until the batter is smooth and shiny. Handling the batter delicately here guarantees a tender cupcake texture instead of a dense one.
Step 5: Bake and Cool
Pour your shiny batter evenly into the cupcake liners, then bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted comes out clean or with a few moist crumbs. Let them cool completely; frosting warm cupcakes can make a messy situation.
Step 6: Make the Oreo Buttercream Frosting
Beat unsalted butter until it’s light and fluffy, about 3-5 minutes. Slowly add powdered sugar and keep mixing until the frosting is smooth. Stir in Oreo crumbs and a pinch of salt to sharpen the flavor and texture. This buttercream is rich with just the right crunch of cookie pieces.
Step 7: Prepare the Chocolate Ganache
Melt semi-sweet chocolate chips and heavy cream in the microwave, stirring every 15 seconds until you have a silky ganache. This decadently glossy drizzle adds an elegant and intense chocolate note on top of the cookies and cream cupcake frosting.
Step 8: Frost and Decorate
Pipe or spread the Oreo buttercream generously over each cooled cupcake. Then drizzle with the chocolate ganache for a beautiful, shiny finish. Top each cupcake with a mini Oreo cookie for that classic visual and an extra crunchy bite.
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
Adding mini Oreos on top is a simple but impactful garnish that screams cookies and cream love at first sight. You can also sprinkle additional Oreo crumbs over the frosting for an extra textural surprise. A light dusting of cocoa powder or a few chocolate shavings can add more chocolate drama.
Side Dishes
These cupcakes pair beautifully with a cold glass of milk or a hot cup of coffee or tea, which balances their rich sweetness perfectly. For a special occasion, serve alongside fresh berries or a light fruit salad to cleanse the palate between bites.
Creative Ways to Present
Consider placing each cupcake inside clear glass domes for an elegant touch or arranging them on a tiered stand to make a stunning dessert centerpiece. Wrapping cupcake liners with decorative ribbons or adding small edible pearls around the ganache can elevate these treats for parties and gift-giving.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate if your room is warm. Keeping them covered prevents the frosting from drying out and helps maintain that soft crumb and creamy topping.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and then aluminum foil for up to three months. Once thawed, frost and decorate as usual. Frosted cupcakes freeze best when sealed in an airtight container and can be frozen for about one month without losing quality.
Reheating
For a fresh-from-the-oven feel, warm unfrosted cupcakes gently in the microwave for 10-15 seconds. Avoid microwaving frosted cupcakes, as this can melt your beautiful buttercream and ganache. Instead, serve frozen cupcakes thawed at room temperature for the best flavor.
FAQs
Can I use regular chocolate instead of semi-sweet chocolate chips?
Yes, you can substitute with regular milk chocolate or bittersweet chocolate chips, but semi-sweet strikes the best balance between sweetness and chocolate richness in this Cookies and Cream Cupcakes Recipe.
Are there any vegan substitutions for this recipe?
While this recipe relies on eggs and butter, you can experiment with vegan butter and egg replacers, though the texture may vary slightly. Using plant-based chocolate chips and coconut cream for ganache can keep it dairy-free.
What’s the best way to crush Oreos for the crumbs?
Place Oreos in a sealed plastic bag and gently crush them with a rolling pin or pulse a few times in a food processor. You want mostly fine crumbs with some small chunks for texture in the frosting.
Can I make the frosting less sweet?
You can reduce powdered sugar by up to half, but keep in mind this will affect the frosting’s structure and stability. Adding a pinch of salt or cream cheese can also help balance sweetness while maintaining creaminess.
How do I know when the cupcakes are fully baked?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they’re done. Avoid overbaking to keep the cupcakes moist and tender.
Final Thoughts
Ready to wow your friends or just enjoy a delicious indulgence yourself? This Cookies and Cream Cupcakes Recipe is a guaranteed crowd-pleaser that combines the best of chocolate and cookies in one delightful package. It’s not just a recipe but a joyful baking adventure that rewards every step with delicious moments. So go ahead, give it a try and let these cupcakes become your new favorite sweet treat to bake and share!
Print
Cookies and Cream Cupcakes Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
These Cookies and Cream Cupcakes are a delightful treat combining rich chocolate cupcake base with a creamy Oreo-infused buttercream frosting. Topped with a luscious chocolate ganache and mini Oreo cookies, they provide a perfect balance of chocolate and cream flavors in every bite, ideal for any celebration or dessert craving.
Ingredients
Cupcake Batter
- ¼ cup semi-sweet chocolate chips
- ¼ cup dark cocoa powder
- ¾ cup boiling water
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- â…“ cup vegetable oil
- 2 eggs (room temperature)
- 2 tsp vanilla extract
Oreo Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 2½ cups powdered sugar
- ½ cup Oreo crumbs
- Pinch of salt
Chocolate Ganache
- ¼ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Decoration
- 12 mini Oreo cookies
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners to ensure the cupcakes do not stick and cook evenly.
- Make Chocolate Mixture: Combine ¼ cup semi-sweet chocolate chips, ¼ cup dark cocoa powder, and ¾ cup boiling water in a bowl. Stir well until the mixture is completely smooth, helping to dissolve the chocolate and cocoa for a rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together ¾ cup all-purpose flour, ¾ cup granulated sugar, ½ teaspoon baking soda, and ½ teaspoon salt. This ensures even distribution of leavening and seasoning.
- Combine Mixtures and Add Wet Ingredients: Stir the chocolate mixture into the dry ingredients until combined. Then add â…“ cup vegetable oil, 2 eggs (room temperature), and 2 teaspoons vanilla extract, mixing until the batter is smooth and uniform.
- Bake the Cupcakes: Pour the batter evenly into the 12 cupcake liners. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Make Oreo Buttercream Frosting: In a mixing bowl, beat 1 cup unsalted butter until light and fluffy. Gradually add 2½ cups powdered sugar, ½ cup Oreo crumbs, and a pinch of salt, beating continuously until smooth and creamy.
- Prepare Chocolate Ganache: Melt ¼ cup semi-sweet chocolate chips with 2 tablespoons heavy cream in the microwave in 15-second intervals, stirring in between until the ganache is silky and smooth.
- Frost and Decorate: Spread or pipe the Oreo buttercream frosting evenly over the cooled cupcakes. Drizzle the chocolate ganache over the top for added richness. Finish by placing one mini Oreo cookie on each cupcake as a decorative topping.
Notes
- Use room temperature eggs and butter to ensure smooth batter and frosting.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- For extra chocolate flavor, use a high-quality dark cocoa powder.
- The mini Oreo cookies can be replaced with crushed large Oreos for decoration if desired.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
