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
Scale
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
