Indulge in the ultimate dessert experience with these Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting. Rich chocolate cupcakes filled with crushed Oreo cookies, topped with a creamy cream cheese frosting, and garnished with even more cookie crumbles make for a delectable treat that’s perfect for any occasion. Whether it’s a birthday party, holiday gathering, or a simple sweet craving, these cupcakes are sure to impress!
Ingredients:
For the Cupcakes:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
½ cup vegetable oil
1 tsp vanilla extract
½ cup buttermilk
10 Oreo cookies, crushed
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
For Garnish:
Extra crushed Oreo cookies (optional)
Directions:
Preheat Your Oven:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Make the Cupcakes:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, mix the granulated sugar, brown sugar, vegetable oil, egg, vanilla extract, and buttermilk until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the crushed Oreos.
Bake the Cupcakes:
Spoon the batter evenly into the prepared cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Assemble the Cupcakes:
Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or spatula. Garnish with extra crushed Oreos if desired.
Serve and Enjoy:
These Chocolate Cookies and Cream Cupcakes are perfect for any occasion—rich, creamy, and packed with cookies and cream flavor!
Serving Tips:
Room Temperature: Allow the cupcakes to come to room temperature before serving. This enhances the flavor and texture of both the cupcakes and frosting.
Presentation: For an elegant touch, consider using a piping bag to frost the cupcakes, creating swirls or decorative peaks. Garnish with extra crushed Oreo cookies for added visual appeal.
Pairing: These cupcakes pair wonderfully with a glass of cold milk, coffee, or even a scoop of vanilla ice cream for a delightful dessert experience.
Portion Control: Use a cupcake stand or tiered serving plate to display the cupcakes, making it easy for guests to help themselves while adding a festive touch to your presentation.
Storage Tips:
Room Temperature Storage: If you plan to serve the cupcakes within a day, store them in an airtight container at room temperature. This will keep them fresh and moist.
Refrigeration: For longer storage, keep the cupcakes in the refrigerator in an airtight container. The cream cheese frosting needs to be refrigerated, and the cupcakes will stay fresh for up to three days.
Freezing: If you want to make the cupcakes ahead of time, you can freeze them! Place the cooled cupcakes (unfrosted) in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag, where they can be stored for up to three months. When ready to serve, thaw them in the refrigerator overnight, and then frost them before serving.
Avoid Soggy Frosting: If you freeze frosted cupcakes, make sure to freeze them individually, placing them in the freezer uncovered until the frosting is firm. Then, wrap them in plastic wrap and store them in an airtight container.
Related Recipes:
FAQs:
Can I use other types of cookies instead of Oreos?
Yes! While Oreos give these cupcakes their signature cookies and cream flavor, you can experiment with other cookies like chocolate sandwich cookies or even homemade chocolate cookies. Just ensure they are crushed into small pieces to mix well into the batter.
How can I make the cupcakes gluten-free?
To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or another binding agent to help maintain the cupcake’s texture.
What can I do if my cream cheese frosting is too runny?
If your cream cheese frosting turns out too runny, it may be due to using softened cream cheese or too much powdered sugar. To fix this, you can add more powdered sugar a little at a time until you reach your desired consistency. Alternatively, chill the frosting in the refrigerator for 15-30 minutes to help it firm up.
How do I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to one day or in the refrigerator for up to three days. If you need to store them for a longer period, you can freeze the un-frosted cupcakes for up to three months. Just make sure to thaw them before frosting and serving!
Conclusion:
These Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting are a delightful twist on traditional cupcakes, perfect for cookie lovers. With their rich chocolate flavor and creamy topping, they’re bound to be a hit at your next gathering. Bake a batch today and indulge in this cookie-filled treat!
📖 Recipe:
Print
Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Cookies and Cream Cupcakes! Rich chocolate cupcakes are filled with crushed Oreo cookies and topped with a creamy cream cheese frosting, creating a delightful treat for any occasion. Garnished with even more cookie crumbles, these cupcakes are the perfect blend of chocolatey goodness and creamy indulgence that everyone will love.
Ingredients
For the Cupcakes:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
1 large egg
1 tsp vanilla extract
½ cup buttermilk
10 Oreo cookies, crushed
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
For Garnish:
Extra crushed Oreo cookies (optional)
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the Cupcakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, mix the granulated sugar, brown sugar, vegetable oil, egg, vanilla extract, and buttermilk until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the crushed Oreos.
- Bake the Cupcakes: Spoon the batter evenly into the prepared cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or spatula. Garnish with extra crushed Oreos if desired.
- Serve and Enjoy: Enjoy these rich and creamy cupcakes for any occasion!
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Make sure the cream cheese and butter are at room temperature for a smoother frosting.
Store leftovers in an airtight container for up to three days in the refrigerator or freeze un-frosted cupcakes for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 400 kcal per cupcake
