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Cookies and Cream Cupcakes

Cookies and Cream Cupcakes
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Cookies and cream cupcakes are a dream treat for Oreo lovers! These moist chocolate cupcakes are topped with a fluffy cookies & cream buttercream, finished with a rich chocolate ganache, and crowned with a crunchy Oreo cookie. Perfect for birthdays, parties, or anytime you want an indulgent dessert that brings joy with every bite.

Ingredients

Scale

Chocolate Cupcakes

  • ¼ cup (45 g) semisweet chocolate chips

  • ¼ cup (22 g) dark cocoa powder

  • ¾ cup (177 ml) boiling water

  • ¾ cup (94 g) all-purpose flour

  • ¾ cup (150 g) granulated sugar

  • ½ tsp baking soda

  • ½ tsp salt

  • ⅓ cup (80 ml) vegetable oil

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract

Cookies and Cream Buttercream Frosting

  • 1 cup (227 g) unsalted butter, room temperature

  • 2 ½ cups (300 g) powdered sugar

  • 2 tsp vanilla extract

  • ¼ tsp salt

  • 2 tbsp (30 g) heavy cream

  • ½ cup (50 g) Oreo cookie crumbs (about 6 cookies)

Chocolate Ganache

  • ¼ cup (45 g) semisweet chocolate chips

  • 2 tbsp (30 g) heavy cream

Decoration

  • 6 Oreo cookies, halved (to make 12 toppers)

Instructions

Make the Chocolate Cupcakes

  1. Preheat the oven to 350°F (177°C) and line a cupcake pan with 12 liners.

  2. In a small bowl, combine chocolate chips, cocoa powder, and boiling water. Stir until smooth and melted. Let cool slightly.

  3. In a large bowl, whisk flour, sugar, baking soda, and salt.

  4. Add the cooled chocolate mixture and whisk until blended.

  5. Mix in vegetable oil, eggs, and vanilla extract until the batter is smooth.

  6. Scoop batter into the liners, filling each about ⅔ full.

  7. Bake for 20 minutes, then transfer cupcakes to a cooling rack and let cool completely.

Make the Cookies & Cream Buttercream

  1. Beat the butter for 5 minutes until light and creamy.

  2. Add half the powdered sugar on low speed until combined. Add the rest and mix again.

  3. Add vanilla, salt, and heavy cream. Scrape the bowl as needed.

  4. Whip on medium for 2–3 minutes until smooth and fluffy.

  5. Fold in Oreo crumbs on low speed until well combined. Mix a little longer to remove air bubbles.

Make the Chocolate Ganache

  1. Add chocolate chips and heavy cream to a microwave-safe bowl.

  2. Heat for 30–45 seconds, let sit 1 minute, then stir until smooth.

  3. Allow to cool slightly for drizzling.

Assemble

  1. Add buttercream to a piping bag fitted with a large star tip.

  2. Pipe a tall swirl on each cooled cupcake.

  3. Drizzle with cooled chocolate ganache.

  4. Top each cupcake with half an Oreo cookie.

Notes

  • Use room-temperature ingredients for a smooth cupcake batter and frosting.

  • Don’t overmix — this keeps the cupcakes light and tender.

  • Chill the cupcakes 10 minutes before piping if your kitchen is warm.

  • For extra Oreo flavor, press an Oreo into the bottom of each liner before baking.

  • Store in an airtight container for up to 3 days or refrigerate up to 5 days.

Find it online: https://chocotune.com/cookies-and-cream-cupcakes/