Cookies and Cream Cupcakes Recipe

If you are an Oreo fan or simply adore treats that combine rich chocolate with creamy indulgence, then these Cookies and Cream Cupcakes are bound to become your new favorite dessert. Imagine biting into a moist, tender chocolate cupcake topped with a dreamy cookies and cream buttercream frosting, drizzled with luscious chocolate ganache, and crowned with a crisp halved Oreo cookie. Each element plays a harmonious role in creating a decadent treat that feels both sophisticated and comfortingly nostalgic. These cupcakes are a celebration of flavors and textures that’s perfect for any occasion, whether it’s a casual get-together or a special celebration.

Ingredients You’ll Need

This recipe brings together simple, everyday ingredients that work together in perfect harmony. Each one is essential, from the rich cocoa powder that gives the cupcakes their deep chocolate flavor to the crushed Oreo crumbs that add that iconic cookies and cream texture in the frosting. With straightforward staples, you’ll be amazed at the complex flavors you can create.

• Semisweet chocolate chips (¼ cup / 45 g): Melts into the batter for a rich, intense chocolate base.
• Dark cocoa powder (¼ cup / 22 g): Adds a deep, earthy chocolate flavor and a beautiful color.
• Boiling water (¾ cup / 177 ml): Helps bloom the cocoa, enhancing the chocolate taste perfectly.
• All-purpose flour (¾ cup / 94 g): The foundation providing structure and lightness to these cupcakes.
• Granulated sugar (¾ cup / 150 g): Balances the chocolate with just the right amount of sweetness.
• Baking soda (½ tsp): Gives the cupcakes a tender lift and soft crumb.
• Salt (½ tsp): Enhances all the flavors, making every bite balanced and delicious.
• Vegetable oil (⅓ cup / 80 ml): Keeps the cupcakes moist and tender.
• Large eggs (2, room temperature): Bind everything together and add richness.
• Vanilla extract (2 tsp): Adds a warm, subtle flavor to round out the chocolate.
• Unsalted butter (1 cup / 227 g, room temperature): Creates a creamy, luxurious base for the frosting.
• Powdered sugar (2 ½ cups / 300 g): Sweetens and lightens the buttercream frosting perfectly.
• Salt (¼ tsp): Balances the sweetness in the frosting for a well-rounded taste.
• Heavy cream (2 tbsp for frosting + 2 tbsp for ganache): Adds silkiness both to the frosting and the ganache drizzle.
• Oreo cookie crumbs (½ cup / 50 g): The star ingredient in the frosting for that unmistakable cookies and cream texture.
• Oreo cookies (6, halved for topping): Garnishes that bring crunch and charm to your cupcakes.

How to Make Cookies and Cream Cupcakes

Step 1: Prepare the Chocolate Cupcake Batter

Start by preheating your oven to 350°F (177°C) and line your cupcake pan with 12 liners. In a small bowl, stir together the semisweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips fully melt, creating a rich and glossy chocolate mixture. Allow this to cool slightly while you combine the dry ingredients—flour, sugar, baking soda, and salt—in a large mixing bowl. Pour the cooled chocolate mixture into the dry ingredients and whisk together until smooth. Then, add vegetable oil, eggs, and vanilla extract. Mix everything thoroughly to form a luscious, smooth batter that promises moist cupcakes.

Step 2: Bake to Perfection

Divide the batter evenly into your cupcake liners, filling each about two-thirds full using a large cookie scoop for consistency. Bake them for exactly 20 minutes. While it’s tempting to peek, trust the timer for perfectly risen, tender cupcakes. Once baked, transfer the cupcakes to a wire rack to cool completely, which is crucial before frosting to avoid melting your beautiful buttercream.

Step 3: Whip Up Cookies and Cream Buttercream Frosting

Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the unsalted butter on medium-high speed for about 5 minutes until light, fluffy, and a beautiful pale yellow. Incorporate half of the powdered sugar at low speed until combined, then add the rest. Follow with vanilla extract and salt, mixing gently. Slowly drizzle in heavy cream for a decadent, creamy texture. Once smooth, fold in the crushed Oreo cookie crumbs until you see delightful flecks throughout the frosting, giving it the authentic cookies and cream character we all love.

Step 4: Make the Chocolate Ganache

In a microwave-safe bowl, combine semisweet chocolate chips and heavy cream. Heat for 30 to 45 seconds, then let it sit for a minute to melt fully. Stir until you achieve a glossy, velvety ganache. Allow it to cool slightly, so it thickens just enough to drizzle beautifully without running off the cupcakes completely.

Step 5: Assemble the Cookies and Cream Cupcakes

Fill a piping bag fitted with a star tip (Ateco 826 is perfect) with your cookies and cream buttercream. Pipe generous swirls on each cooled cupcake, creating tall, luscious peaks. Drizzle the chocolate ganache over the frosting for that irresistible chocolate shine, then finish by pressing a halved Oreo cookie into the top as a crowning touch of crunch and style.

How to Serve Cookies and Cream Cupcakes

Garnishes

While the classic halved Oreo on top is a showstopper, consider sprinkling additional Oreo crumbs or even mini chocolate chips for an extra bit of texture. A tiny pinch of sea salt on the ganache can also enhance the chocolate’s richness, making each cupcake bite unforgettable.

Side Dishes

These cupcakes pair wonderfully with a cold glass of milk or a creamy vanilla latte, which balance the rich chocolate and buttery frosting. For an adult twist, serve alongside a scoop of coffee or vanilla ice cream for an indulgent dessert experience.

Creative Ways to Present

Arrange your Cookies and Cream Cupcakes on a tiered dessert stand for an elegant party centerpiece. You can also present them in themed cupcake wrappers matching the occasion—think silver or black for a sleek look, or checkered patterns for something playful. For gift-giving, box them with parchment dividers and a festive ribbon to create a delightful handmade treat that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Cookies and Cream Cupcakes stay best when kept in an airtight container at room temperature for 1 to 2 days. Beyond that, refrigerating them for up to 3 days is fine but be sure to bring them back to room temperature before serving to enjoy the full creamy texture of the frosting.

Freezing

You can freeze these cupcakes if you want to prepare ahead. Freeze them unfrosted for best results with plastic wrap around each cupcake and place them in a freezer-safe container. Once ready to serve, thaw overnight in the fridge before frosting and decorating. Alternatively, freeze fully assembled cupcakes for up to two weeks, but note that the frosting can sometimes change texture slightly.

Reheating

Since these cupcakes are best served at room temperature, avoid microwaving. Simply let frozen or refrigerated cupcakes sit at room temperature for about 30 to 40 minutes before indulging. This allows the frosting to soften and the flavors to fully develop again.

FAQs

Can I use a different cookie besides Oreos for the cupcakes?

Absolutely! While Oreos are classic for Cookies and Cream Cupcakes, you can experiment with any sandwich cookie or even chocolate chip cookies. Just adjust the amount of cookie crumbs in the frosting to your liking for that perfect texture.

Is it necessary to use boiling water in the cupcake batter?

Yes, boiling water helps to bloom the cocoa powder and melt the chocolate chips, which intensifies the chocolate flavor and results in a wonderfully moist cupcake crumb.

Can I make the frosting ahead of time?

Definitely! The cookies and cream buttercream frosting can be made a day in advance. Store it in an airtight container in the fridge and bring it back to room temperature before whipping it again briefly to restore its creamy texture.

What if I don’t have a piping bag or tip?

No worries! You can spread the buttercream on top of the cupcakes with a butter knife or an offset spatula for a more rustic but equally delicious look.

How do I prevent the ganache from being too runny when drizzling?

Allow the ganache to cool until it thickens slightly but is still pourable. If it’s too hot, it will run off the cupcakes; if too cool, it might harden too quickly. Stir after cooling to check the consistency before drizzling.

Final Thoughts

There’s something truly magical about Cookies and Cream Cupcakes that brings joy with every bite. From the deep chocolate cupcake base to the delectable cookies and cream frosting and the luxurious chocolate ganache drizzle, this recipe is a must-try for anyone who loves rich, comforting, and elegant desserts. Trust me, once you make these, your favorite cupcake spot might see less of you. Go ahead and dive into this delightful recipe—your taste buds will thank you!