Introduction

These Cookies and Cream Cupcakes combine rich chocolate cupcakes with a creamy Oreo buttercream frosting and a luscious chocolate ganache drizzle. Perfect for any occasion, they offer a delightful blend of textures and flavors that cookie lovers will adore.

The image shows several dark chocolate cupcakes arranged on a white marbled surface, each cupcake in a dark brown ridged paper liner. Each cupcake has two main layers: the bottom layer is moist dark chocolate cake with a slightly textured surface, and on top is a thick swirl of light beige cream frosting with visible dark cookie crumbs mixed in. The frosting is generously drizzled with smooth dark chocolate sauce. Each cupcake is decorated with one round chocolate sandwich cookie, slightly dipped into the frosting near the back. The background is a soft purple color, making the cupcakes stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup semisweet 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
⅓ cup vegetable oil
2 large eggs (room temperature)
2 tsp vanilla extract
1 cup unsalted butter (room temperature)
2 ½ cups powdered sugar
2 tsp vanilla extract
¼ tsp salt
2 tbsp heavy cream
½ cup Oreo cookie crumbs (about 6 cookies)
¼ cup semisweet chocolate chips (for ganache)
2 tbsp heavy cream (for ganache)
6 Oreo cookies (halved, to make 12 pieces for decoration)

Instructions

Step 1: Preheat your oven to 350℉ (177℃) and line a 12-cup cupcake pan with liners.
Step 2: In a small bowl, stir together the ¼ cup semisweet chocolate chips, ¼ cup dark cocoa powder, and ¾ cup boiling water until the chocolate chips are melted. Set aside to cool.
Step 3: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Add the cooled chocolate mixture and whisk until well combined.
Step 4: Add the vegetable oil, eggs, and 2 tsp vanilla extract to the bowl and whisk the batter until smooth.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20 minutes, then transfer to a wire rack and let cool completely.
Step 6: For the buttercream, beat the butter in a stand mixer or with an electric mixer for 5 minutes until light and creamy.
Step 7: Add half the powdered sugar and mix on low until incorporated. Add the remaining powdered sugar, vanilla extract, salt, and heavy cream. Scrape the bowl and mix on medium speed for 2–3 minutes until smooth and fluffy.
Step 8: Fold in the Oreo cookie crumbs on low speed until evenly mixed, scraping the bowl as needed to incorporate fully.
Step 9: For the ganache, combine the remaining semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30–45 seconds, let sit for 1 minute, then stir until smooth. Allow to cool slightly.
Step 10: Fill a piping bag fitted with a large round tip (such as Ateco 826) with the buttercream. Pipe a generous swirl onto each cooled cupcake.
Step 11: Drizzle the slightly cooled ganache over the frosting and top each cupcake with a halved Oreo cookie for decoration.

Tips & Variations

For extra crunch, add more Oreo crumbs on top of the frosting before drizzling ganache.
Use room temperature eggs and butter to ensure the batter and frosting mix smoothly.
Substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
Try different piping tips for various frosting designs to suit your style.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let cupcakes come to room temperature before serving for the best texture and flavor. Leftover ganache can be refrigerated and gently reheated before use.

How to Serve

A dark chocolate cupcake sits in a black paper liner as the base layer, topped with a thick swirl of light beige frosting mixed with small dark cookie crumbs. The frosting is generously drizzled with dark chocolate sauce that runs down its ridges. A whole dark chocolate sandwich cookie is placed upright in the frosting at the back, adding texture and height. Multiple similar cupcakes are lined up on a white plate on a white marbled surface with a soft purple background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them airtight at room temperature or in the fridge. Frost them just before serving for the freshest taste.

How do I prevent the frosting from being too runny?

Make sure to use room temperature butter and add the heavy cream gradually. If the frosting gets too soft, chill it in the refrigerator for a short time before piping.