Introduction

These Cookies and Cream Cupcakes combine rich chocolate cake with a creamy Oreo-studded frosting and a glossy chocolate ganache. Perfect for celebrations or an indulgent treat, they’re as delicious as they are beautiful.

The image shows a group of chocolate cupcakes each with three main layers. The bottom layer is a dark, moist chocolate cupcake in a ridged black paper wrapper. The middle layer is a thick swirl of creamy white frosting speckled with tiny cookie crumbs, placed high on top of the cupcake. The top layer is a drizzle of rich dark chocolate sauce that runs down the frosting’s curves. Each cupcake is garnished with a whole dark chocolate sandwich cookie pressed vertically into the frosting on one side. The cupcakes are set against a smooth white marbled surface with a soft purple background. 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 the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
Step 2: In a small bowl, stir together the semisweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips melt. Set aside to cool.
Step 3: In a large bowl, whisk the flour, granulated sugar, baking soda, and salt. Add the cooled chocolate mixture and whisk to combine. Add vegetable oil, eggs, and vanilla extract, mixing until smooth.
Step 4: Divide the batter evenly into cupcake liners (about ⅔ full). Bake for 20 minutes, then transfer cupcakes to a wire rack to cool completely.
Step 5: For the buttercream, beat the unsalted butter with a mixer for 5 minutes until light and creamy.
Step 6: Add half the powdered sugar and mix on low until combined, then add the rest and continue mixing on low. Add vanilla extract and salt, mix on low, then drizzle in heavy cream. Scrape the bowl and mix on medium speed for 2-3 minutes until smooth.
Step 7: Fold in the Oreo cookie crumbs at low speed until evenly distributed. Continue mixing gently to remove air bubbles.
Step 8: For the ganache, combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30-45 seconds, let sit 1 minute, then stir until smooth. Cool slightly before using.
Step 9: Fill a piping bag fitted with a star tip with the cookies and cream buttercream. Pipe a generous swirl onto each cooled cupcake.
Step 10: Drizzle the cooled ganache over the buttercream and top each cupcake with a halved Oreo cookie.

Tips & Variations

For softer cupcakes, be careful not to overbake; check doneness with a toothpick around 18 minutes.
You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
Try adding a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
For a lighter frosting, replace heavy cream with milk or half-and-half, though it may be less rich.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for best flavor. If desired, reheat gently in a microwave for 10-15 seconds to soften the buttercream.

How to Serve

The image shows several chocolate cupcakes, each with a dark brown base that looks soft and moist. On top, there is a thick swirl of light cream frosting with small dark specks, resembling cookies and cream texture. Each cupcake has a round chocolate sandwich cookie placed on one side, slightly pushed into the frosting. The frosting is drizzled with thin lines of shiny dark chocolate sauce. The cupcakes are arranged 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 refrigerated without frosting. Frost them right before serving for best texture.

How can I prevent the buttercream from melting?

Keep the frosted cupcakes in a cool environment and avoid direct sunlight or warm rooms. Using room-temperature butter instead of melted butter helps maintain stability.