Cookies and Cream Cupcakes
Moist chocolate cupcakes loaded with Oreo pieces, topped with creamy Oreo buttercream and ganache. The perfect cupcake recipe for Oreo lovers.
Equipment
- Cupcake pan with liners
- Stand mixer or hand mixer
- Piping bag and tip
- Microwave-safe bowl
Ingredients
- 1/4 cup semisweet chocolate chips
- 1/4 cup dark cocoa powder
- 3/4 cup boiling water
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 12 Oreo cookies crushed for batter
- 1 cup unsalted butter room temperature for frosting
- 2 1/2 cups powdered sugar
- 2 tsp vanilla extract for frosting
- 1/4 tsp salt for frosting
- 2 tbsp heavy cream
- 1/2 cup Oreo cookie crumbs about 6 cookies for frosting
- 1/4 cup semisweet chocolate chips for ganache
- 2 tbsp heavy cream for ganache
- 6 Oreo cookies halved for topping
Instructions
- Preheat oven to 350°F. Line 12-cup muffin tin with liners. Combine chocolate chips, cocoa powder, boiling water; stir until smooth. Cool slightly.
- Whisk flour, sugar, baking soda, salt. Add chocolate mixture, then oil, eggs, vanilla. Fold in crushed Oreos. Fill liners 2/3 full. Bake 18-20 min.
- Cool cupcakes completely. For Oreo buttercream: Beat butter fluffy. Add powdered sugar, vanilla, salt, heavy cream. Whip, then fold in Oreo crumbs.
- For ganache: Microwave chocolate chips + cream until smooth. Pipe buttercream on cupcakes, drizzle ganache, top with Oreo halves.
Notes
- Crush Oreos finely to avoid lumps in frosting.
- Make frosting same day for best texture.
- Store at room temp 2 days or fridge 5 days.