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–+ servings
Cookies and Cream Cupcakes

Indulge in Decadent Cookies and Cream Cupcakes Bliss

These Cookies and Cream Cupcakes are a nostalgic delight, fusing chocolate and creamy goodness in every bite.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup Semisweet Chocolate Chips Feel free to swap for milk chocolate for sweetness boost.
  • 1/2 cup Dark/Black Cocoa Powder Regular cocoa powder is acceptable.
  • 1 cup Boiling Water Use hot water for best results.
  • 1 1/4 cups All-Purpose Flour No direct substitutes unless using gluten-free blends.
  • 1 cup Granulated Sugar Brown sugar can add unique texture and taste.
  • 1 teaspoon Baking Soda Baking powder may serve as a substitute.
  • 1/2 teaspoon Salt Can be omitted for low-sodium diets.
  • 1/2 cup Vegetable Oil Melted coconut oil can be used.
  • 2 large Eggs Ensure they're room temperature.
  • 1 teaspoon Vanilla Extract Almond extract is a unique alternative.
Buttercream Frosting
  • 1 cup Unsalted Butter Salted butter can be used without added salt.
  • 3 1/2 cups Powdered Sugar Granulated sugar can be blended to powder form.
  • 1 teaspoon Vanilla Extract Clear vanilla gives a whiter appearance.
  • 1/4 teaspoon Salt Omit for low-sodium options.
  • 1/4 cup Heavy Cream Milk or dairy-free alternative can be used.
  • 1 cup Finely Crushed Oreo Cookies Use any chocolate sandwich cookie you prefer.
Chocolate Ganache
  • 1 cup Semisweet Chocolate Chips Any chocolate variety as per preference.
  • 1/2 cup Heavy Cream Coconut cream works for dairy-free.
Decoration
  • 6 pieces Oreo Cookies Halved for topping; mini Oreos can add a cute touch.

Equipment

  • Cupcake pan
  • mixing bowls
  • Piping bag
  • Measuring cups
  • whisk
  • microwave-safe bowl

Method
 

Instructions
  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with liners.
  2. In a large bowl, combine semisweet chocolate chips, dark cocoa powder, and boiling water until smooth. Let cool slightly.
  3. In another bowl, whisk together flour, sugar, baking soda, and salt. Combine with cooled chocolate mixture, oil, eggs, and vanilla until just combined.
  4. Fill each cupcake liner two-thirds full with batter and bake for 20 minutes, until a toothpick comes out clean. Cool in pan briefly before transferring to a wire rack.
  5. Beat unsalted butter until fluffy and pale, gradually adding powdered sugar, vanilla, salt, and heavy cream. Fold in crushed Oreo cookies to create the frosting.
  6. Combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in intervals until smooth for the ganache.
  7. Frost cooled cupcakes generously with buttercream, drizzle with warm ganache, and top with half an Oreo for decoration.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure eggs are at room temperature for better emulsification. Do not overmix; allow cupcakes to cool before frosting. Store in an airtight container at room temperature for up to 3 days.

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