If you have a sweet tooth that loves the charming crunch of cookies combined with the soft, moist delight of cupcakes, then this Cookies and Cream Cupcakes Recipe will be your new go-to favorite. Imagine rich chocolate cupcakes swirled with the unmistakable flavor of Oreo cookies, topped with creamy buttercream and a luscious chocolate ganache drip, all crowned with a mini Oreo for that perfect finishing touch. These cupcakes strike the perfect balance between decadent and playful, making every bite feel like a little celebration. Whether you’re baking for a party, a cozy night in, or just because, these cookies and cream cupcakes will bring an instant smile and a rush of comfort in every forkful.
Ingredients You’ll Need
Getting the ingredients right is the foundation of any great dessert, and this Cookies and Cream Cupcakes Recipe is no exception. Each ingredient is carefully chosen to build that ideal texture, sweetness, and flavor combination you crave in each bite.
- ¼ cup semi-sweet chocolate chips: Brings rich bursts of chocolate flavor melted into the batter and ganache.
- ¼ cup dark cocoa powder: Lends a deep chocolate intensity without extra sweetness, keeping flavors balanced.
- ¾ cup boiling water: Enhances the cocoa powder to create a moist, tender cupcake crumb.
- ¾ cup all-purpose flour: The base of your cupcake providing structure while allowing softness.
- ¾ cup granulated sugar: Sweetens the cupcake and helps create a light crumb.
- ½ teaspoon baking soda: Gives the cupcakes a gentle rise and fluffy texture.
- ½ teaspoon salt: Elevates all the flavors without being noticeable.
- â…“ cup vegetable oil: Keeps cupcakes moist and tender without the heaviness of butter.
- 2 eggs (room temperature): Adds richness and helps bind the batter perfectly.
- 2 teaspoons vanilla extract: A subtle touch of warmth and sweetness that enhances the overall flavor.
- 1 cup unsalted butter (room temperature): Essential for making that luxuriously smooth and creamy buttercream frosting.
- 2½ cups powdered sugar: Sweetens and thickens the buttercream for perfect spreading consistency.
- ½ cup Oreo crumbs: Adds classic crunchy cookie bits right into the frosting for that signature cookies and cream texture.
- ¼ cup semi-sweet chocolate chips (for ganache): Melts down to form a glossy, irresistible topping.
- 2 tablespoons heavy cream: Combines with chocolate chips to create a silky ganache that hardens just right.
- 12 mini Oreo cookies: The adorable garnish that completes the cupcakes with a crunchy bite on top.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F and lining a cupcake pan with 12 cupcake liners. This simple first step ensures your cupcakes bake evenly and come out perfectly shaped without sticking to the pan.
Step 2: Create the Chocolate Base
Combine ¼ cup semi-sweet chocolate chips, ¼ cup dark cocoa powder, and ¾ cup boiling water in a bowl, stirring until fully smooth and velvety. This intense chocolate mix is what makes the cupcakes moist and flavorful—getting this right is key to your cookies and cream cupcakes standing out.
Step 3: Mix Dry Ingredients
In another bowl, whisk together ¾ cup all-purpose flour, ¾ cup granulated sugar, ½ teaspoon baking soda, and ½ teaspoon salt. Whisking these dry ingredients separately helps distribute the rising agent evenly, which means an even rise and light texture.
Step 4: Combine Wet and Dry Ingredients
Carefully stir your chocolate mixture into the dry ingredients. Then add the ⅓ cup vegetable oil, 2 room-temperature eggs, and 2 teaspoons vanilla extract. Mix all this until smooth and well-incorporated, but be careful not to overmix—you want tender, airy cupcakes, not dense ones.
Step 5: Bake the Cupcakes
Pour the luscious batter into the cupcake liners, filling each about ¾ full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Once done, allow the cupcakes to cool completely before frosting.
Step 6: Make the Oreo Buttercream
Cream 1 cup of unsalted butter until light and fluffy. Gradually add 2½ cups powdered sugar while mixing at low speed to avoid a powdery mess. Stir in ½ cup Oreo crumbs and a pinch of salt. This frosting is creamy, rich, and full of sweet crunch that perfectly complements each bite of cupcake.
Step 7: Prepare the Chocolate Ganache
In a microwave-safe bowl, melt ¼ cup of semi-sweet chocolate chips with 2 tablespoons of heavy cream in short 15-second bursts, stirring often until silky smooth. The ganache adds a silky, shiny glaze that elevates the visual appeal and layers of chocolate flavor.
Step 8: Assemble Your Cookies and Cream Cupcakes Recipe
Frost each cooled cupcake generously with the Oreo buttercream. Drizzle the chocolate ganache over the tops, letting it drip down the sides just a little. Finally, crown each cupcake with a mini Oreo cookie for an irresistible finishing touch.
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
To make your cupcakes even more inviting, sprinkle additional crushed Oreo crumbs over the frosted tops, or add a small swirl of whipped cream alongside the mini Oreo cookie. These additional touches enhance the texture contrast and add to the visual appeal.
Side Dishes
Serve your cupcakes alongside a simple glass of cold milk or a cup of rich hot chocolate to complement the cookies and cream theme. For adults, a scoop of vanilla bean ice cream can harmonize beautifully with the chocolatey richness.
Creative Ways to Present
Turn these cupcakes into a themed dessert platter by arranging them on a tiered stand with other cookies and cream-inspired treats like Oreo truffles or cookie-dipped chocolate spoons. Wrapping each cupcake in decorative cellophane tied with black and white ribbons enhances the presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
Cookies and Cream Cupcakes stay fresh in an airtight container at room temperature for up to two days. For longer storage, keep them refrigerated to preserve the buttercream’s texture but bring to room temperature before serving to fully enjoy the flavors.
Freezing
If you want to prep in advance, the cupcakes freeze beautifully. Freeze them unfrosted in a single layer wrapped in plastic wrap, then transfer to a freezer-safe container or bag. Frosted cupcakes can also be frozen carefully; just freeze uncovered until ganache hardens, then wrap gently. Thaw overnight in the fridge before serving.
Reheating
Though cupcakes are best enjoyed at room temperature, if you prefer a warm cupcake, microwave for 10-15 seconds before adding frosting or ganache. Avoid heating frosted cupcakes directly to preserve the integrity of the buttercream and ganache.
FAQs
Can I use regular Oreos instead of mini Oreos for decorating?
Absolutely! You can use regular Oreos by breaking them into smaller pieces or halves for garnish. Mini Oreos are just a cute finishing touch, but any size works deliciously.
Is it necessary to use boiling water with the cocoa powder?
Yes, the boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor and ensuring a moist cupcake crumb. Using cold water might result in less flavor and a denser texture.
Can I substitute the vegetable oil with butter in the batter?
You can swap vegetable oil for melted butter if you prefer a richer taste. However, oil keeps the cupcakes moister longer, while butter may yield a slightly denser texture.
How do I prevent the ganache from seizing when melting?
Microwave the chocolate chips with heavy cream in short bursts, stirring often to keep the mixture smooth. Avoid overheating, and make sure the cream is warm rather than cold to help the chocolate melt gently.
Can I make this recipe gluten-free?
Yes, you can replace all-purpose flour with a gluten-free flour blend that includes xanthan gum to keep the cupcake tender and well-structured. Make sure to check that your Oreos and other ingredients are gluten-free as well.
Final Thoughts
There’s something so joyful about baking a batch of Cookies and Cream Cupcakes Recipe from scratch. The combination of rich chocolate, crunchy Oreos, and creamy frosting is an all-time favorite that never fails to impress. Whether you’re sharing these gems with family, friends, or just indulging a sweet craving, I hope these cupcakes bring you as much happiness in baking and eating as they have brought me. So grab your mixing bowls and get baking—you’re just one batch away from pure dessert bliss!
Print
Cookies and Cream Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and decadent Cookies and Cream Cupcakes, featuring a moist chocolate cupcake base infused with dark cocoa and semi-sweet chocolate chips, topped with a creamy Oreo-infused buttercream frosting and drizzled with silky chocolate ganache. Each cupcake is perfectly finished with a mini Oreo cookie for a classic twist on a beloved flavor combination.
Ingredients
Cupcakes
- 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
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 and prepare pan: Preheat your oven to 350°F (177°C) and line a 12-cup cupcake pan with cupcake liners to ensure easy removal and even baking.
- Make chocolate base mixture: In a bowl, combine ¼ cup semi-sweet chocolate chips, ¼ cup dark cocoa powder, and ¾ cup boiling water. Stir well until the chocolate chips are fully melted and the mixture is smooth and uniform.
- Mix dry ingredients: In a separate large mixing bowl, whisk together ¾ cup all-purpose flour, ¾ cup granulated sugar, ½ tsp baking soda, and ½ tsp salt. This dry mixture forms the structure and sweetness base of your cupcakes.
- Combine wet and dry ingredients: Pour the warm chocolate mixture into the dry ingredients. Then add â…“ cup vegetable oil, 2 eggs at room temperature, and 2 tsp vanilla extract. Stir thoroughly until the batter is smooth and homogeneous, ensuring all ingredients are well incorporated.
- Fill and bake cupcakes: Evenly divide the batter into cupcake liners, filling each about ¾ full. Place the pan in the preheated oven and bake 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.
- Prepare Oreo buttercream: In a large bowl, beat 1 cup unsalted butter at room temperature using an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Gradually add 2½ cups powdered sugar, mixing well after each addition. Fold in ½ cup finely crushed Oreo crumbs and a pinch of salt, mixing gently to incorporate without losing the fluffy texture.
- Make chocolate ganache: In a microwave-safe bowl, combine ¼ cup semi-sweet chocolate chips and 2 tbsp heavy cream. Heat in the microwave in 15-second intervals, stirring between each, until the mixture is fully melted and smooth. Let it cool slightly before use.
- Assemble cupcakes: Frost the cooled cupcakes generously with the Oreo buttercream using a piping bag or spatula. Drizzle the prepared chocolate ganache over the frosting, allowing it to cascade beautifully. Top each cupcake with one mini Oreo cookie for an attractive and thematic garnish.
Notes
- Ensure eggs are at room temperature for a smoother batter and better rise.
- Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
- For finer Oreo crumbs, pulse in a food processor but avoid powder form to keep texture.
- Ganache can be reheated gently if it thickens before use.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
