Cookies and Cream Cupcakes Recipe
There is something utterly delightful about the Cookies and Cream Cupcakes Recipe that makes it a favorite go-to when you want a treat that feels both nostalgic and indulgent. This recipe takes the beloved cookies and cream flavor combo to a whole new level with moist, rich cupcakes infused with chocolate and vanilla, smothered in velvety Oreo-studded buttercream, and finished with a silky chocolate ganache. It’s that perfect harmony of textures and flavors you didn’t know you needed until that first heavenly bite.
Ingredients You’ll Need
These ingredients might seem straightforward, but each plays a crucial role in bringing this Cookies and Cream Cupcakes Recipe to life. From the cocoa powder that lends a deep chocolate punch to the mini Oreos that add that iconic crunch, everything combines to create cupcakes that are as beautiful as they are delicious.
- ¼ cup semi-sweet chocolate chips: Melts into the batter to give pockets of rich, melty chocolate intensity.
- ¼ cup dark cocoa powder: Adds a deep chocolate flavor and beautiful dark color to the cupcakes.
- ¾ cup boiling water: Enhances cocoa powder’s richness and helps dissolve the chocolate chips smoothly.
- ¾ cup all-purpose flour: The base structure that keeps cupcakes tender and fluffy.
- ¾ cup granulated sugar: Sweetens the cupcakes while helping with moistness.
- ½ tsp baking soda: Gives the cupcakes a perfect rise and light texture.
- ½ tsp salt: Balances sweetness and enhances the chocolate depth.
- ⅓ cup vegetable oil: Keeps cupcakes moist and tender without weighing them down.
- 2 eggs (room temperature): Provides structure and richness for the perfect crumb.
- 2 tsp vanilla extract: Uplifts the entire flavor profile by adding a warm, sweet aroma.
- 1 cup unsalted butter (room temperature): For the silky buttercream frosting, lending creaminess and body.
- 2½ cups powdered sugar: Sweetens and thickens the frosting to that ideal spreadable consistency.
- ½ cup Oreo crumbs: Infuse the frosting with classic cookies and cream crunch and flavor.
- ¼ cup semi-sweet chocolate chips: Basis for the decadent chocolate ganache drizzle.
- 2 tbsp heavy cream: Makes the ganache smooth and luscious.
- 12 mini Oreo cookies: The crowning touch that brings the whole Cookies and Cream Cupcakes Recipe visually and tastefully full circle.
How to Make Cookies and Cream Cupcakes Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F and lining a cupcake pan with 12 liners, which will keep your cupcakes perfectly shaped and make cleanup easier afterward. Next, melt the chocolate chips gently by combining them with cocoa powder and boiling water — the heat brings out the chocolate’s richness and smoothes everything out. Then, mix your dry ingredients—flour, sugar, baking soda, and salt—in a bowl to create an even base. Slowly stir your chocolate mixture into these dry ingredients before introducing the oil, eggs, and vanilla. This step is where magic truly begins, creating a batter that promises moistness and flavor.
Step 2: Bake the Cupcakes
Pour your luscious batter evenly into the prepared cupcake liners, making sure not to overfill. Pop them in the oven and bake for 18 to 20 minutes — use a toothpick to test: it should come out clean or with just a few moist crumbs attached. Once baked, allow the cupcakes to cool completely on a wire rack. It’s important not to rush this step because frosting warm cupcakes can cause the buttercream to melt and slide off.
Step 3: Make the Oreo Buttercream
While the cupcakes cool, whip up a batch of the indulgent Oreo buttercream. Beat your unsalted butter until light and fluffy — this is the foundation for your frosting’s unbeatable creaminess. Gradually add powdered sugar, continuing to mix until smooth and spreadable. Then fold in the Oreo crumbs, which add incredible texture and that unmistakable cookies and cream flavor. A small pinch of salt helps balance the sweetness and enhances the overall taste.
Step 4: Prepare the Chocolate Ganache
For that irresistible finishing touch, melt chocolate chips with a splash of heavy cream in the microwave, stirring every 15 seconds until silky smooth. This ganache drizzle isn’t just beautiful; it adds a glossy, rich layer that perfectly complements the fluffy buttercream and moist cupcake base.
Step 5: Frost and Decorate
Once cupcakes are completely cool, frost each generously with the Oreo buttercream using a piping bag or a knife for a rustic look. Drizzle the warm chocolate ganache over the top carefully and finish each cupcake with a mini Oreo cookie for that cute, crunchy garnish. This is when your Cookies and Cream Cupcakes Recipe truly comes alive visually and flavor-wise.
How to Serve Cookies and Cream Cupcakes Recipe
Garnishes
To elevate your serving game, add a dusting of extra Oreo crumbs or a small sprinkle of sea salt on top of the ganache drizzle. Whipped cream or a few white chocolate curls can also offer a beautiful contrast and added texture, making these cupcakes irresistible at first glance and bite.
Side Dishes
Pair these cupcakes with a cold glass of milk for the ultimate nostalgic experience. For a party or brunch setup, serve alongside fresh berries or a light fruit salad to balance the richness of the cupcakes and keep your guests refreshed.
Creative Ways to Present
Presentation is everything. Arrange the cupcakes on a tiered stand adorned with white and black ribbon accents for a beautiful cookies and cream-inspired display. Alternatively, serve them in mini cupcake wrappers or small clear boxes tied with a bow to gift friends and family a sweet surprise that matches the recipe’s joyful spirit perfectly.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from this crowd-pleasing Cookies and Cream Cupcakes Recipe, store them in an airtight container at room temperature for up to two days. For longer keeping, refrigeration is best, but be sure to bring cupcakes back to room temperature before serving to enjoy their full flavor and texture.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to three months. For maximum freshness, freeze the frosting separately. When ready to enjoy, thaw completely and frost just before serving.
Reheating
To bring frozen or refrigerated cupcakes back to life, allow them to come to room temperature naturally. If you prefer them warm, microwave each cupcake for about 10 to 15 seconds, but avoid overheating as this will melt the frosting. This simple step makes them taste freshly baked and extra comforting.
FAQs
Can I use regular chocolate chips instead of semi-sweet?
Absolutely! While semi-sweet chocolate chips provide a nice balance of sweetness and richness, regular chocolate chips will work just fine. The overall flavor will be a bit different, but still delicious.
Is it necessary to use boiling water in the batter?
Yes, boiling water helps intensify the cocoa powder’s flavor and melts the chocolate chips smoothly into the batter, resulting in a richer and moister cupcake.
Can I substitute the vegetable oil with butter?
You can substitute oil for melted butter, but keep in mind the texture might be a tad denser. Oil generally keeps cupcakes lighter and more moist.
How do I crush Oreos for the frosting?
Place Oreos in a sealed plastic bag and crush with a rolling pin for large crumbs or pulse briefly in a food processor for finer crumbs. Either works well and depends on your texture preference.
Can I make these cupcakes dairy-free?
Modifying this Cookies and Cream Cupcakes Recipe to be dairy-free would require swapping the butter, cream, and chocolate for dairy-free alternatives. It’s doable but will change the flavor and texture somewhat, so expect a different but still tasty treat.
Final Thoughts
If you’ve been searching for a cupcake that hits all the right notes of nostalgia, flavor, and texture, this Cookies and Cream Cupcakes Recipe is the answer. It is wonderfully approachable, fun to make, and sure to impress everyone lucky enough to get a bite. Trust me, once you try these, they’ll become a staple in your dessert rotation—pure comfort and joy in cupcake form.
Print
Cookies and Cream Cupcakes Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in these rich and creamy Cookies and Cream Cupcakes featuring a moist chocolate base, luscious Oreo-infused buttercream, and a smooth chocolate ganache topping. Perfect for celebrations or satisfying your sweet tooth with a classic twist on cupcakes.
Ingredients
Cake
- 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
- ⅓ cup vegetable oil
- 2 eggs (room temperature)
- 2 tsp vanilla extract
Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 2½ cups powdered sugar
- ½ cup Oreo crumbs
- Pinch of salt
Chocolate Ganache
- ¼ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Decoration
- 12 mini Oreo cookies
Instructions
- Prepare Oven and Liners: Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners to ensure easy removal after baking.
- Make Chocolate Mixture: Combine ¼ cup semi-sweet chocolate chips, ¼ cup dark cocoa powder, and ¾ cup boiling water in a bowl. Stir until the chocolate chips are melted and mixture is smooth, creating a rich cocoa base for the cupcakes.
- Mix Dry Ingredients: In a separate large bowl, whisk together ¾ cup all-purpose flour, ¾ cup granulated sugar, ½ teaspoon baking soda, and ½ teaspoon salt. This ensures an even distribution of leavening and flavor.
- Combine Wet and Dry Mixtures: Stir the warm chocolate mixture into the dry ingredients. Then add ⅓ cup vegetable oil, 2 eggs at room temperature, and 2 teaspoons vanilla extract. Mix until smooth and well blended to form the cupcake batter.
- Bake Cupcakes: Pour the batter evenly into the prepared cupcake liners and bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean. Remove and allow the cupcakes to cool completely on a wire rack.
- Prepare Oreo Buttercream: Beat 1 cup unsalted butter until light and fluffy using a mixer. Gradually add 2½ cups powdered sugar, then fold in ½ cup Oreo crumbs and a pinch of salt. Continue mixing until smooth and creamy.
- Make Chocolate Ganache: Melt ¼ cup semi-sweet chocolate chips with 2 tablespoons heavy cream in the microwave in 15-second intervals, stirring after each until the mixture is smooth and glossy.
- Frost and Decorate: Frost the cooled cupcakes generously with the Oreo buttercream. Drizzle the chocolate ganache over the frosted cupcakes and top each with a mini Oreo cookie for garnish and added crunch.
Notes
- Ensure eggs are at room temperature for a smoother batter and better rise.
- Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
- Oreo crumbs can be made by finely crushing Oreos or using a food processor for best texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Ganache can be reheated gently if it hardens before drizzling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
