If you’re a fan of cookies and cream, these Cookies and Cream Cupcakes are a dream come true! Featuring moist chocolate cupcakes topped with a rich Oreo-infused buttercream, a drizzle of smooth chocolate ganache, and a crunchy mini Oreo on top, these cupcakes are the ultimate indulgence for any dessert lover. They’re perfect for parties, celebrations, or simply treating yourself to a delicious bite of Oreo goodness.
Ingredients:
Cupcakes:
¼ cup semi-sweet chocolate chips
¼ cup dark cocoa powder
¾ cup boiling water
¾ cup all-purpose flour
½ tsp baking soda
¾ cup granulated sugar
½ tsp salt
⅓ cup vegetable oil
2 eggs (room temperature)
2 tsp vanilla extract
Oreo Buttercream:
1 cup unsalted butter (room temperature)
2½ cups powdered sugar
½ cup Oreo crumbs
Chocolate Ganache:
¼ cup semi-sweet chocolate chips
2 tbsp heavy cream
Topping:
12 mini Oreo cookies
Directions:
Prepare the Cupcakes:
Preheat oven to 350°F and line a cupcake pan with 12 cupcake liners.
Melt chocolate: In a bowl, combine ¼ cup semi-sweet chocolate chips and ¼ cup dark cocoa powder. Pour in ¾ cup boiling water and stir until smooth.
Mix dry ingredients: In a separate bowl, whisk together ¾ cup all-purpose flour, ¾ cup granulated sugar, ½ tsp baking soda, and ½ tsp salt.
Combine wet ingredients: Stir the chocolate mixture into the dry ingredients, followed by ⅓ cup vegetable oil, 2 eggs, and 2 tsp vanilla extract until smooth.
Bake: Divide the batter evenly between the liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Make the Oreo Buttercream:
Beat the butter: In a large bowl, beat 1 cup unsalted butter on medium speed until light and fluffy.
Add powdered sugar: Gradually mix in 2½ cups powdered sugar, ½ cup Oreo crumbs, and a pinch of salt until the buttercream is smooth and fluffy.
Prepare the Chocolate Ganache:
Melt chocolate chips: In a microwave-safe bowl, combine ¼ cup semi-sweet chocolate chips and 2 tbsp heavy cream. Microwave in 15-second intervals, stirring between each until smooth.
Assemble the Cupcakes:
Frost the cupcakes: Spread or pipe the Oreo buttercream onto each cooled cupcake.
Drizzle with ganache: Drizzle the chocolate ganache over the buttercream.
Garnish: Top each cupcake with a mini Oreo cookie for the finishing touch.
Serving Tips:
Room Temperature: For the best flavor and texture, serve the cupcakes at room temperature. If they’ve been refrigerated, let them sit out for about 20–30 minutes before serving to soften the buttercream and enhance the flavors.
Garnish Just Before Serving: To keep the mini Oreo cookies from getting soggy, add them on top of the cupcakes just before serving. This ensures they stay crunchy and fresh.
Pair with Beverages: These cupcakes pair perfectly with a glass of milk, coffee, or even a rich hot chocolate for a sweet indulgence.
Storage Tips:
Room Temperature Storage: If you’re serving the cupcakes within 1-2 days, store them in an airtight container at room temperature. This will keep the cupcakes moist and the buttercream fresh.
Refrigeration: For longer storage, place the cupcakes in an airtight container and refrigerate for up to 5 days. The cupcakes may harden slightly in the fridge due to the butter in the frosting, so let them sit at room temperature for about 20 minutes before eating.
Freezing:
Unfrosted Cupcakes: You can freeze the cupcakes without the buttercream for up to 3 months. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container or bag.
Frosted Cupcakes: If freezing fully frosted cupcakes, flash-freeze them first by placing them uncovered in the freezer until the frosting hardens (about 1 hour). Then, wrap each cupcake in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator overnight and bring to room temperature before serving.
Avoid Storing Oreos in Frosting: If you plan to store the cupcakes for more than a day, it’s best to add the mini Oreo cookies right before serving to keep them crunchy. Storing them with the cupcakes can cause the Oreos to become soft.
Related Recipes:
FAQs:
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes ahead of time. Bake the cupcakes and store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze the unfrosted cupcakes for up to 3 months. Frost and add the ganache and mini Oreo cookies just before serving.
How do I prevent the Oreo buttercream from becoming too sweet?
To balance the sweetness of the Oreo buttercream, you can add a pinch of salt or use less powdered sugar if desired. Ensure you crush the Oreo crumbs finely so they incorporate well into the frosting without making it too chunky.
Can I use a different type of chocolate for the ganache?
Yes, you can substitute semi-sweet chocolate chips with milk or dark chocolate, depending on your preference. Keep in mind that milk chocolate will be sweeter, while dark chocolate will give a richer, more intense flavor.
How do I keep the mini Oreo cookies from getting soggy?
To keep the mini Oreo cookies crunchy, add them to the cupcakes just before serving. Storing the cupcakes with the Oreo cookies on top for an extended period can cause them to soften due to the moisture in the frosting.
Conclusion:
These Cookies and Cream Cupcakes combine the rich flavors of chocolate and Oreos into one delightful bite. With their creamy Oreo frosting and decadent ganache, they’re sure to impress at any gathering. Whether you’re an Oreo enthusiast or simply love a good cupcake, this recipe is a must-try!
📖 Recipe:
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Cookies and Cream Cupcakes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Cookies and Cream Cupcakes – Moist chocolate cupcakes topped with Oreo-infused buttercream, drizzled with rich chocolate ganache, and crowned with mini Oreo cookies. These decadent cupcakes are a must-try for Oreo lovers and perfect for any special occasion. Enjoy the combination of creamy frosting and indulgent chocolate flavors in this easy, crowd-pleasing dessert.
Ingredients
Cupcakes:
¼ cup semi-sweet 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 eggs (room temperature)
2 tsp vanilla extract
Oreo Buttercream:
1 cup unsalted butter (room temperature)
2½ cups powdered sugar
½ cup Oreo crumbs
Chocolate Ganache:
¼ cup semi-sweet chocolate chips
2 tbsp heavy cream
Topping:
12 mini Oreo cookies
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 12 cupcake liners.
- Combine ¼ cup semi-sweet chocolate chips, ¼ cup dark cocoa powder, and ¾ cup boiling water, stirring until smooth.
- In a separate bowl, whisk together ¾ cup all-purpose flour, ¾ cup granulated sugar, ½ tsp baking soda, and ½ tsp salt.
- Stir the chocolate mixture into the dry ingredients, then add ⅓ cup vegetable oil, 2 eggs, and 2 tsp vanilla extract until smooth.
- Pour the batter into the cupcake liners and bake for 18–20 minutes. Cool completely.
- To make the buttercream, beat 1 cup unsalted butter until light and fluffy. Gradually mix in 2½ cups powdered sugar, ½ cup Oreo crumbs, and a pinch of salt.
- For the ganache, melt ¼ cup semi-sweet chocolate chips and 2 tbsp heavy cream in the microwave, stirring every 15 seconds until smooth.
- Frost the cupcakes with the Oreo buttercream, drizzle with chocolate ganache, and top with mini Oreo cookies.
Notes
Make sure to cool the cupcakes completely before frosting to prevent the buttercream from melting.
For best texture, use finely crushed Oreo crumbs in the buttercream.
Add the mini Oreo cookies just before serving to maintain their crunch.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 350 kcal
