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
Scale
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
