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Cookies and Cream Cupcakes Recipe

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★★★★★

4.4 from 123 reviews

These Cookies and Cream Cupcakes combine rich chocolate cupcakes with a creamy, cookies-and-cream buttercream frosting, topped with a silky chocolate ganache and halved Oreo cookies for an indulgent dessert perfect for any celebration.

Ingredients

Scale

Chocolate Cupcakes

  • 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

Cookies and Cream Buttercream Frosting

  • 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 (6 cookies)

Chocolate Ganache

  • ¼ cup semisweet chocolate chips
  • 2 tbsp heavy cream

Decoration

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

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350℉ (177℃) and line a 12-cup cupcake pan with cupcake liners to prevent sticking.
  2. Melt chocolate mixture: In a small bowl, stir together semisweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips are completely melted. Set aside to cool.
  3. Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt to ensure even distribution of leavening agents.
  4. Combine wet and dry: Add the cooled chocolate mixture to the dry ingredients and whisk until combined smoothly. Then add vegetable oil, eggs, and vanilla extract; whisk until you achieve a smooth batter.
  5. Fill cupcake liners and bake: Portion the batter into liners using a large cookie scoop, filling about two-thirds full. Bake for 20 minutes or until a toothpick inserted comes out clean. Transfer cupcakes to wire racks to cool completely.
  6. Cream butter for frosting: Using a stand mixer with paddle attachment or hand mixer, cream the unsalted butter on medium speed for 5 minutes until it becomes light, pale, and fluffy.
  7. Add powdered sugar: Gradually add powdered sugar in two additions, mixing on low speed to avoid a sugar cloud, then mix in vanilla extract and salt until incorporated.
  8. Add heavy cream and whip: Drizzle in heavy cream, scrape bowl sides, then increase mixer speed to medium and whip for 2 to 3 minutes until the frosting is smooth and creamy.
  9. Mix in Oreo crumbs: Fold in Oreo cookie crumbs on low speed until uniformly distributed throughout the frosting. Mix a few extra minutes to eliminate air bubbles and achieve a consistent texture.
  10. Prepare chocolate ganache: Combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 to 45 seconds, let sit for 1 minute, then stir until smooth. Cool slightly before using.
  11. Pipe frosting onto cupcakes: Fill a piping bag fitted with an Ateco 826 tip with the cookies and cream buttercream. Pipe generous swirls on each cooled cupcake.
  12. Drizzle ganache and decorate: Drizzle the slightly cooled ganache over the frosted cupcakes and top each with a halved Oreo cookie piece for decoration.

Notes

  • Ensure eggs are at room temperature for a smoother cupcake batter and better rise.
  • Cool cupcakes completely before frosting to prevent the buttercream from melting.
  • Use a fine piping tip for a clean cupcake presentation.
  • Microwave chocolate ganache carefully to avoid burning the chocolate.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: Cookies and Cream Cupcakes, chocolate cupcakes, Oreo frosting, chocolate ganache, easy cupcake recipe, dessert, baked goods, party cupcakes

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