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–+ servings
Cookies and Cream Cupcakes

Delightful Cookies and Cream Cupcakes for Any Occasion

Delicious Cookies and Cream Cupcakes, a crowd-pleaser perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Semisweet Chocolate Chips Add richness and depth; can substitute with milk chocolate.
  • 1/2 cup Dark/Black Cocoa Powder Provides deep chocolate flavor; replace with regular cocoa if needed.
  • 1 cup Boiling Water Activates cocoa for moisture.
  • 1 1/2 cups All-Purpose Flour Gives structure; no gluten-free substitutes recommended.
  • 1 cup Granulated Sugar Enhances sweetness; brown sugar can be used.
  • 1 teaspoon Baking Soda Helps cupcakes rise; can substitute with baking powder.
  • 1/2 teaspoon Salt Balances sweetness; omit for low-sodium.
  • 1/2 cup Vegetable Oil Keeps cupcakes moist; coconut oil is a good alternative.
  • 2 large Eggs Ensure room temperature for better mixing.
  • 1 teaspoon Vanilla Extract Adds flavor; consider almond extract for variety.
For the Cookies and Cream Buttercream Frosting
  • 1 cup Unsalted Butter Forms creaming base; use salted butter if omitting salt.
  • 4 cups Powdered Sugar Sweetens and thickens; granulated sugar can be blended.
  • 1 teaspoon Vanilla Extract Enhances flavor; clear vanilla can be used.
  • 1/4 teaspoon Salt Enhances flavor; can be omitted.
  • 2 tablespoons Heavy Cream Creates a smooth texture; substitute with milk if desired.
  • 1 cups Finely Crushed Oreo Cookies Adds cookies and cream flavor; substitute with other chocolate cookies if needed.
For the Chocolate Ganache
  • 1 cup Semisweet Chocolate Chips Primary flavor; can swap with preferred chocolate.
  • 1/2 cup Heavy Cream Creates smooth ganache; coconut cream for dairy-free.
For the Topping
  • 12 pieces Oreo Cookies Halved for decoration; mini Oreos for whimsy.

Equipment

  • Cupcake pan
  • mixing bowls
  • electric mixer
  • Scoop
  • wire rack

Method
 

Baking Steps
  1. Preheat your oven to 350°F (177°C) and line a standard cupcake pan with paper liners.
  2. In a medium bowl, combine the semisweet chocolate chips, dark cocoa powder, and boiling water until smooth. Allow to cool slightly.
  3. In a large bowl, whisk together flour, granulated sugar, baking soda, and salt. Combine with cooled chocolate mixture along with vegetable oil, eggs, and vanilla extract. Mix until fully incorporated.
  4. Fill cupcake liners about two-thirds full with batter and bake for 20 minutes or until a toothpick comes out clean.
  5. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
  6. For frosting, beat unsalted butter until fluffy, add powdered sugar gradually, then mix in vanilla, salt, and heavy cream until smooth.
  7. Gently fold in finely crushed Oreo cookies into frosting.
  8. For ganache, heat semisweet chocolate chips and heavy cream together until melted and smooth.
  9. Frost cooled cupcakes with cookies and cream buttercream, drizzle with ganache, and top each with a halved Oreo cookie.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

These cupcakes are versatile for any gathering and can be frozen after baking. Enjoy them fresh or reheat slightly for a delightful experience.

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