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
Scale
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.
