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–+ servings
Cookies and Cream Cupcakes

Decadent Cookies and Cream Cupcakes to Satisfy Your Cravings

These Cookies and Cream Cupcakes combine moist chocolate cake with luxurious buttercream, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Semisweet Chocolate Chips Substitute with milk chocolate for a sweeter taste.
  • ¾ cup Dark Cocoa Powder Unsweetened cocoa powder can be used alternatively.
  • 1 cup Boiling Water Hot coffee can enhance the flavor.
  • 1 ½ cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Sugar substitutes available for lower sugar content.
  • 1 tsp Baking Soda Must be fresh for effectiveness.
  • ½ tsp Salt Kosher salt is a viable alternative.
  • ⅓ cup Vegetable Oil Use melted coconut oil for a different flavor profile.
  • 2 large Eggs Use flax eggs as a vegan alternative.
  • 2 tsp Vanilla Extract Pure extract preferred over imitation.
For the Buttercream Frosting
  • 1 cup Unsalted Butter Margarine can be used for dairy-free options.
  • 4 cups Powdered Sugar Substitutes can lower calorie content.
  • 2 tbsp Heavy Cream Milk is a lighter alternative.
  • 1 cup Oreo Cookie Crumbs Substitute with any chocolate sandwich cookie.
For the Decoration
  • 6 pieces Oreo Cookies (halved) Any similar cookie can work.

Equipment

  • Oven
  • Cupcake pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spoon or Ice Cream Scoop
  • Piping bag

Method
 

Step‑by‑Step Instructions for Cookies and Cream Cupcakes
  1. Preheat your oven to 350℉ (177℃) and line a cupcake pan with colorful liners.
  2. In a medium bowl, combine semisweet chocolate chips, dark cocoa powder, and boiling water, stirring until smooth.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
  4. Add the cooled chocolate mixture, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix on medium speed.
  5. Gently fold the wet ingredients into the dry ingredients until just blended.
  6. Fill cupcake liners about ⅔ full with batter and bake for approximately 20 minutes.
  7. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
  8. Beat unsalted butter until creamy, then gradually add powdered sugar, vanilla extract, and heavy cream.
  9. Fold in the Oreo cookie crumbs until evenly distributed.
  10. For chocolate ganache, heat chocolate chips and heavy cream together in a saucepan until smooth.
  11. Pipe the cookies and cream buttercream on top of each cupcake and drizzle with cooled chocolate ganache.
  12. Top each cupcake with a halved Oreo cookie.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Let cupcakes cool completely before frosting to prevent melting.

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