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–+ servings
Cookies and Cream Cupcakes

Irresistibly Moist Cookies and Cream Cupcakes to Delight You

Indulge in these Cookies and Cream Cupcakes for a quick and delightful treat that will please everyone.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Semisweet Chocolate Chips Provides rich chocolate flavor; substitute with milk chocolate for a sweeter taste.
  • ½ cup Dark Cocoa Powder Adds depth; can swap with unsweetened cocoa for a lighter flavor.
  • 1 cup Boiling Water Activates cocoa for moist batter; consider hot coffee for added richness.
  • 1 ¼ cups All-Purpose Flour Forms structure; substitute with gluten-free flour for a GF option.
  • 1 cup Granulated Sugar Sweetens cupcakes; brown sugar can deepen flavor.
  • 1 tsp Baking Soda Leavening agent; ensure freshness for rise.
  • ½ tsp Salt Enhances flavor; use kosher or sea salt.
  • ⅓ cup Vegetable Oil Keeps cupcakes moist; substitute with melted coconut oil.
  • 2 large Eggs Bind and provide structure; flax eggs can be used for vegan.
  • 1 tsp Vanilla Extract Adds flavor depth; imitation vanilla can be used.
For the Frosting
  • ½ cup Unsalted Butter Base for frosting; use vegan butter for dairy-free.
  • 2 cups Powdered Sugar Sweetens and stiffens frosting; avoid cornstarch versions.
  • ¼ cup Heavy Cream Adds richness; substitute with full-fat coconut cream.
  • 1 cup Oreo Cookie Crumbs Provides cookies and cream taste; use any chocolate sandwich cookie.
For the Topping
  • 12 pieces Halved Oreo Cookies Adds visual appeal atop cupcakes.

Equipment

  • Oven
  • muffin pan
  • Mixing bowls
  • Electric mixer
  • piping bag

Method
 

Step by Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. Combine semisweet chocolate chips and dark cocoa powder in a bowl. Pour in boiling water, stir until smooth, and let cool.
  3. In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
  4. Add the cooled chocolate mixture, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Mix until smooth.
  5. Fill cupcake liners ⅔ full with the batter and bake for about 20 minutes, then cool in the pan.
  6. For frosting, beat unsalted butter until creamy, then add powdered sugar, vanilla, salt, and heavy cream. Mix in Oreo crumbs.
  7. To prepare ganache, combine chocolate chips and heavy cream, heating in the microwave until smooth.
  8. Once cupcakes are cool, pipe frosting on each cupcake, then drizzle with ganache and top with a halved Oreo.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure butter is at room temperature for smoother frosting. Avoid overmixing batter for light, fluffy cupcakes.

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