If you have a sweet tooth and a soft spot for all things chocolatey, you are going to fall head over heels for this Cookies and Cream Cupcakes Recipe. Imagine tender, moist cupcakes infused with rich cocoa and studded with chocolate chips, topped with a luscious Oreo buttercream frosting and crowned by a mini Oreo cookie with a silky chocolate ganache drizzle. These cupcakes deliver that perfect balance of creamy textures and crunchy cookie bits, making every bite an irresistible celebration of flavors and fun that’s sure to impress family, friends, or yourself on any occasion.
Ingredients You’ll Need
With just a handful of simple, pantry-friendly ingredients, you can whip up these delightful cupcakes quickly without compromising on taste or texture. Each component plays a vital role—from the cocoa powder adding depth and richness, the Oreo crumbs lending that iconic cookies and cream crunch, to the butter creating a silky smooth frosting that ties everything together perfectly.
- ¼ cup semi-sweet chocolate chips: Melts beautifully for the batter and ganache, adding moistness and chocolate bursts.
- ¼ cup dark cocoa powder: Brings a deep chocolate flavor to the cupcakes.
- ¾ cup boiling water: Enhances the cocoa powder’s richness and helps create a tender crumb.
- ¾ cup all-purpose flour: The base of your cupcakes; be sure to measure properly for perfect texture.
- ¾ cup granulated sugar: Sweetens the batter and balances the bittersweet chocolate notes.
- ½ tsp baking soda: Helps the cupcakes rise to fluffy perfection.
- ½ tsp salt: Enhances overall flavor depth.
- â…“ cup vegetable oil: Keeps cupcakes moist and tender.
- 2 eggs (room temperature): Provide structure and richness.
- 2 tsp vanilla extract: Adds warmth and enhances sweetness.
- 1 cup unsalted butter (room temperature): Primary ingredient for the creamy buttercream frosting.
- 2½ cups powdered sugar: Sweetens and thickens the frosting.
- ½ cup Oreo crumbs: Infuses frosting with that coveted cookies and cream crunch.
- 2 tbsp heavy cream: Makes the ganache silky and smooth.
- 12 mini Oreo cookies: Perfect adorable toppers to finish your cupcakes with flair.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Prep and Mix Your Chocolate Base
Start by preheating your oven to 350°F and lining a cupcake pan with 12 liners—that way, everything is ready to go. Then, combine your semi-sweet chocolate chips, dark cocoa powder, and boiling water in a bowl. Stir the mixture until smooth and fully melted, creating a rich, velvety chocolate base that will infuse your cupcakes with that signature chocolaty taste.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt. This step ensures even distribution of leavening agents and sweetness, which is essential for achieving a tender crumb and perfectly risen cupcakes.
Step 3: Bring Wet and Dry Ingredients Together
Pour the chocolate mixture into the dry ingredients and stir to combine. Then, add your vegetable oil, eggs, and vanilla extract. Mix everything until smooth and well incorporated—the batter should be thick but pourable, promising cupcakes that will bake to moist perfection.
Step 4: Bake the Cupcakes
Divide your batter evenly among the cupcake liners and slide the pan into the oven. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cupcakes to cool completely on a wire rack. Cooling is key so the frosting does not melt when applied.
Step 5: Make the Oreo Buttercream Frosting
Using a mixer, beat the unsalted butter until it’s light and fluffy—this creates the perfect creamy base. Gradually add powdered sugar, followed by Oreo crumbs and a pinch of salt, beating until smooth. This frosting is where cookies and cream really come to life with its sweet and crunchy texture.
Step 6: Prepare the Chocolate Ganache
Melt the semi-sweet chocolate chips and heavy cream together in the microwave. Stir every 15 seconds until completely melted and glossy. This luscious ganache adds a beautiful, decadent drizzle on top.
Step 7: Assemble Your Cupcakes
Frost each cooled cupcake generously with the Oreo buttercream. Next, drizzle the glossy chocolate ganache over the top for that irresistibly rich finish. Finally, crown each cupcake with a mini Oreo cookie to deliver that iconic cookies and cream charm.
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
These cupcakes look stunning on their own, but if you want to get fancy, try sprinkling a few extra crushed Oreo crumbs on top of the frosting or adding a small swirl of whipped cream alongside the mini Oreo cookie for a dreamy presentation. Little touches take these treats from lovely to unforgettable.
Side Dishes
Pair your cookies and cream cupcakes with a cold glass of milk or a cup of rich espresso to balance the sweetness. They also go wonderfully with fresh berries, which add a juicy freshness that complements the chocolatey indulgence perfectly.
Creative Ways to Present
Hosting a party? Arrange the cupcakes on a tiered cake stand for a show-stopping dessert table centerpiece. You can also serve them in cute decorative wrappers or individually wrapped with ribbons for gifting. Presentation makes these little delights feel extra special!
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Cookies and Cream Cupcakes Recipe leftovers in an airtight container at room temperature for up to two days. If your kitchen is warm, storing them in the refrigerator is best to keep the buttercream firm, but bring them back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. When you’re ready to enjoy, thaw them completely before frosting. You may also freeze fully assembled cupcakes, but keep in an airtight container and consume within one month to ensure freshness.
Reheating
For warmed cupcakes, remove frosting if possible and microwave the cupcake alone for about 10 seconds to enjoy a soft, fresh-baked feel. If frosting is intact, avoid microwaving as it may melt and lose its texture—room temperature servings are ideal for these rich cupcakes.
FAQs
Can I use regular Oreos instead of mini Oreos for topping?
Absolutely! Just break regular Oreos into smaller pieces or halves to fit nicely on top of each cupcake. The mini Oreos are simply a fun and neat presentation choice but using the regular-sized ones works just as well.
What can I substitute if I don’t have vegetable oil?
You can use canola oil or melted coconut oil as a substitute. Avoid using butter in place of oil here because it may alter the texture slightly, but these oils will keep your cupcakes moist and tender.
Is it necessary to use boiling water for the chocolate mixture?
Yes, the boiling water helps to bloom the cocoa powder and melt the chocolate chips, giving the batter a rich and smooth chocolate flavor. Using hot water is essential for that deep, indulgent chocolate profile.
Can I make this recipe dairy-free?
To go dairy-free, use a dairy-free butter substitute and a non-dairy milk alternative for the heavy cream in the ganache. The flavor and texture might change a little, but it will still be delicious in true cookies and cream style.
How long will cupcakes stay fresh after baking?
Freshly baked cupcakes are best enjoyed within two to three days when stored properly at room temperature or refrigerated. Beyond that, they can dry out or lose their texture, so enjoy them while they’re freshest!
Final Thoughts
This Cookies and Cream Cupcakes Recipe is one of those magical desserts that you’ll want to make again and again. From its moist chocolate base to its creamy, crunchy frosting and perfectly playful finish, these cupcakes are a guaranteed crowd-pleaser with all your favorite cookie flavors combined. So grab your mixing bowl and Oreos, and get ready to delight yourself and everyone lucky enough to get a bite!
Print
Cookies and Cream Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these decadent Cookies and Cream Cupcakes featuring a rich chocolate base infused with cocoa and semi-sweet chocolate chips, topped with a creamy Oreo buttercream and luscious chocolate ganache. Perfectly moist and bursting with classic cookies and cream flavor, these cupcakes are garnished with mini Oreo cookies for an irresistible finishing touch.
Ingredients
Cake Batter
- 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
- â…“ 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 cookie crumbs
- A pinch of salt
Chocolate Ganache
- ¼ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Garnish
- 12 mini Oreo cookies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup cupcake pan by lining it with cupcake liners to prevent sticking and ensure easy removal.
- Make Chocolate Mixture: In a bowl, combine ¼ cup semi-sweet chocolate chips, ¼ cup dark cocoa powder, and ¾ cup boiling water. Stir until the mixture is smooth and fully blended, creating a rich chocolate base.
- Mix Dry Ingredients: In a separate bowl, whisk together ¾ cup all-purpose flour, ¾ cup granulated sugar, ½ teaspoon baking soda, and ½ teaspoon salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Wet and Dry: Gradually stir the chocolate mixture into the dry ingredients. Then, add â…“ cup vegetable oil, 2 room temperature eggs, and 2 teaspoons vanilla extract. Mix until you achieve a smooth, uniform batter.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Prepare Buttercream: Beat 1 cup of unsalted butter with an electric mixer until light and fluffy. Gradually add 2½ cups powdered sugar, mixing well after each addition. Fold in ½ cup Oreo cookie crumbs and a pinch of salt until fully incorporated, creating a cookies and cream-flavored buttercream.
- Make Ganache: In a microwave-safe bowl, combine ¼ cup semi-sweet chocolate chips and 2 tablespoons heavy cream. Microwave in 15-second intervals, stirring between each, until the mixture is smooth and glossy.
- Assemble Cupcakes: Frost the cooled cupcakes generously with the Oreo buttercream. Drizzle the chocolate ganache over the frosting for a decadent finish. Top each cupcake with one mini Oreo cookie as a decorative garnish.
Notes
- Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting.
- Room temperature eggs and butter help create a smoother batter and frosting.
- Use good quality cocoa powder and chocolate chips for the richest flavor.
- Oreo cookie crumbs can be made by pulsing cookies in a food processor or crushing them finely in a sealed bag.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
