Description
Delight in these irresistible Cookies and Cream Cupcakes featuring a rich cocoa-infused cake base, luscious Oreo cookie buttercream frosting, and a decadent chocolate ganache drizzle, perfectly topped with mini Oreo cookies for added crunch and flavor.
Ingredients
Scale
Cupcake Batter
- 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
- â…“ 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 & Topping
- ¼ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- 12 mini Oreo cookies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners to prepare for baking.
- Prepare Chocolate Mixture: In a bowl, combine ¼ cup semi-sweet chocolate chips, ¼ cup dark cocoa powder, and ¾ cup boiling water, stirring until smooth and fully blended.
- Mix Dry Ingredients: In a separate large bowl, whisk together ¾ cup all-purpose flour, ¾ cup granulated sugar, ½ tsp baking soda, and ½ tsp salt to evenly distribute the leavening and seasoning.
- Combine Batter: Stir the prepared chocolate mixture into the dry ingredients. Then add â…“ cup vegetable oil, 2 room temperature eggs, and 2 tsp vanilla extract. Mix until the batter is smooth and well combined.
- Bake the Cupcakes: Pour the batter evenly into the prepared cupcake liners. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool completely before frosting.
- Make Oreo Buttercream: Using a mixer, beat 1 cup unsalted butter until it becomes light and fluffy. Gradually add 2½ cups powdered sugar, ½ cup finely crushed Oreo crumbs, and a pinch of salt, beating until smooth and creamy.
- Prepare Chocolate Ganache: In a microwave-safe bowl, melt ¼ cup semi-sweet chocolate chips with 2 tbsp heavy cream, stirring every 15 seconds until the mixture is smooth and pourable.
- Assemble the Cupcakes: Frost each cooled cupcake generously with the Oreo buttercream. Drizzle the prepared chocolate ganache over the frosting, and top each cupcake with a mini Oreo cookie for garnish and added texture.
Notes
- Ensure eggs and butter are at room temperature to achieve the best texture and smooth batter and frosting.
- Use finely crushed Oreo crumbs in the buttercream for a consistent texture without large cookie chunks.
- For a more intense chocolate flavor, use high-quality dark cocoa powder and chocolate chips.
- Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
