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
Scale
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.
