Cookies and Cream Cupcakes Recipe
Get ready to fall head over heels for these Cookies and Cream Cupcakes! Ultra-moist chocolate cake pairs perfectly with a dreamy cookies and cream buttercream, all topped off with a glossy chocolate ganache drizzle and a crown of Oreo goodness. Whether you’re baking with friends or treating yourself to something extra special, this recipe brings a double dose of nostalgia and indulgence. Each bite is a celebration of chocolatey depth and creamy crunch—trust me, your sweet tooth will thank you.
Ingredients You’ll Need
You won’t believe how this delicious array of ingredients transforms into bakery-worthy Cookies and Cream Cupcakes. Every component— from classic Oreos to rich cocoa powder and creamy butter— plays a crucial role in lending its own unique taste and texture to the final cupcake.
- Semisweet chocolate chips (¼ cup): These melt into the batter for a richer, fudgier chocolate base.
- Dark cocoa powder (¼ cup): Adds intense chocolate flavor and beautiful color to the cupcakes.
- Boiling water (¾ cup): Helps bloom the cocoa powder and ensures a moist crumb.
- All-purpose flour (¾ cup): The building block for structure— be sure to measure it accurately for the perfect texture.
- Granulated sugar (¾ cup): Sweetens the cupcakes and helps keep them tender.
- Baking soda (½ tsp): Gives the cupcakes a gentle rise and lightness.
- Salt (½ tsp for cupcakes, ¼ tsp for frosting): A dash in both cake and frosting keeps flavors balanced.
- Vegetable oil (⅓ cup): Delivers a supremely moist cupcake with a tender crumb.
- Eggs, large, room temperature (2): Bind everything together and add richness.
- Vanilla extract (2 tsp for cupcakes, 2 tsp for frosting): Adds warmth and depth to both the cake and buttercream.
- Unsalted butter, room temperature (1 cup): Whips up into a light, fluffy frosting that’s pure perfection.
- Powdered sugar (2 ½ cups): Gives the buttercream its signature sweetness and cloud-like texture.
- Heavy cream (2 tbsp for frosting, 2 tbsp for ganache): Creaminess for the frosting, shine for the ganache.
- Oreo cookie crumbs (½ cup, about 6 cookies): Infuses the buttercream with that unmistakable cookies-and-cream vibe.
- Semisweet chocolate chips (¼ cup, for ganache): Forms the decadent, glossy chocolate finish.
- Oreo cookies, halved (6 cookies, for decorating): The perfect crowning glory for maximum cookies and cream impact!
How to Make Cookies and Cream Cupcakes
Step 1: Make the Chocolate Cupcake Batter
Start by prepping your baking space: preheat your oven to 350℉ (177℃) and line a standard muffin tin with 12 cupcake liners. Next, in a small bowl, combine the semisweet chocolate chips, dark cocoa powder, and boiling water. Stir until everything is beautifully melted and velvety. Let this chocolaty magic cool—you want it just warm, not hot! In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Pour in the cooled chocolate mixture, then add vegetable oil, eggs, and vanilla extract. Whisk until the batter is smooth and luscious, with no streaks of flour remaining.
Step 2: Bake the Cupcakes
Using a large cookie scoop or spoon, fill each cupcake liner about two-thirds full with your chocolate batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let your cupcakes cool briefly in the pan, then transfer them to a wire rack to cool completely. This ensures the cupcakes are perfectly soft and ready for a swirl of frosting!
Step 3: Whip Up the Cookies and Cream Buttercream
While your cakes cool, start in on the best part: the frosting! In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the unsalted butter for a full 5 minutes—this is key to a luxuriously fluffy buttercream. Add in half the powdered sugar and mix on low, then add the remaining sugar. Follow with vanilla extract and a pinch of salt, then trickle in the heavy cream. Turn up the mixer and let it whip for another 2 to 3 minutes until light and smooth. Fold in the Oreo cookie crumbs, mixing just until evenly dispersed. For a bakery-smooth finish, mix the frosting on low for several minutes to remove air bubbles.
Step 4: Make the Dreamy Ganache
Now it’s ganache time! Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 to 45 seconds, let it rest for 1 minute, then stir until silky and totally melted. This glossy chocolate sauce will add a decadent touch to your finished Cookies and Cream Cupcakes.
Step 5: Assemble Your Cookies and Cream Cupcakes
Fit a piping bag with a large star tip (like Ateco 826) and fill it with your freshly whipped cookies and cream buttercream. Pipe a big, playful swirl onto each cooled cupcake. Drizzle with the cooled ganache for extra chocolate drama, then nestle a halved Oreo cookie on top. Stand back and admire these beauties—then take a well-deserved bite!
How to Serve Cookies and Cream Cupcakes
Garnishes
Make your Cookies and Cream Cupcakes truly unforgettable with playful toppings! Add a sprinkle of extra Oreo crumbs over the frosting, a final drizzle of leftover ganache, or even a dusting of edible glitter for a touch of sparkle. Nestling a mini Oreo into the swirl is a guaranteed crowd-pleaser.
Side Dishes
These cupcakes are rich and satisfying on their own, but pairing them with cold milk, a creamy vanilla latte, or a scoop of homemade vanilla ice cream turns dessert into a true event. For parties, a bowl of fresh strawberries or other berries makes a colorful and refreshing companion to your chocolatey treats.
Creative Ways to Present
Style your Cookies and Cream Cupcakes on a tiered cake stand or arrange them in a circle with extra Oreos and chocolate sauce in the center for dipping. For celebrations, tuck each cupcake into a clear plastic box tied with ribbon for a personal touch that guests will adore. For a kid’s birthday, add playful toppers or themed wrappers—these cupcakes steal the show every time!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Cookies and Cream Cupcakes, simply store them in an airtight container at room temperature for up to 2 days. For longer keeping, tuck them into the fridge—just remember to let them come to room temperature before enjoying for the best texture and flavor.
Freezing
To freeze, arrange unfrosted or fully assembled cupcakes on a tray and freeze until firm. Then, wrap each one tightly in plastic wrap and transfer to a freezer bag. They’ll keep beautifully for up to 2 months; when ready to serve, thaw overnight in the refrigerator.
Reheating
Cupcakes don’t usually need reheating, but if you like yours extra soft, give them a quick 10-15 second zap in the microwave (without the Oreo topper). This “just-baked” warmth makes the chocolate and buttercream even more dreamy.
FAQs
Can I make Cookies and Cream Cupcakes gluten free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour to make gluten-free Cookies and Cream Cupcakes. Just be sure to use gluten-free sandwich cookies in both the frosting and for garnish.
Can I use store-bought frosting instead?
While homemade cookies and cream buttercream is hard to beat, you can use store-bought vanilla frosting in a pinch. Add roughly crushed Oreo cookies to your store-bought frosting for that homemade cookies and cream flair.
How can I make my cupcakes extra moist?
The boiling water in this recipe makes a huge difference, but don’t overmix your batter—stop as soon as the ingredients are combined. Also, keep an eye on the bake time and don’t overbake for maximum moistness.
Can these be made ahead for parties?
Yes, Cookies and Cream Cupcakes are ideal for making ahead! Bake the cupcakes and make the frosting one day in advance. Assemble and decorate the day of the party for cupcakes that look and taste freshly made.
Can I double the recipe?
Totally! This recipe scales up wonderfully. Just double all ingredients and bake in batches. Perfect for bake sales, birthday parties, or any occasion when you need more cookies and cream goodness.
Final Thoughts
If you’re looking for a cupcake recipe that’s guaranteed to put smiles on faces, Cookies and Cream Cupcakes are the way to go. With that irresistible duo of rich chocolate cake and cookies and cream frosting, these treats are pure joy in every bite. So gather your ingredients, share the love, and watch them disappear (with lots of happy crumbs left behind)!
Print
Cookies and Cream Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Cookies and Cream Cupcakes that combine rich chocolate flavors with the beloved crunch of Oreo cookies. Perfect for any celebration or simply as a delightful treat.
Ingredients
Chocolate Cupcakes:
- 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
Cookies and Cream Buttercream Frosting:
- 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 (6 cookies)
Chocolate Ganache:
- ¼ cup semisweet chocolate chips
- 2 tbsp heavy cream
Additional:
- 6 Oreo cookies (halved, to make 12 pieces)
Instructions
- Chocolate Cupcakes
Preheat the oven. Prepare the chocolate mixture. Mix dry ingredients and add wet ingredients. Bake and cool.
- Cookies and Cream Buttercream Frosting
Cream butter, add powdered sugar, vanilla, salt, and heavy cream. Mix in Oreo crumbs. Whip until smooth.
- Chocolate Ganache
Melt chocolate chips with heavy cream. Let cool slightly.
- Assembling the Cookies and Cream Cupcakes
Pipe buttercream on cupcakes, drizzle with ganache, and top with Oreo halves.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust frosting sweetness to taste by adding more or less powdered sugar.
- Store cupcakes in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Cookies and Cream Cupcakes, Cupcake recipe, Oreo cupcakes, Chocolate cupcakes
