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Irresistible Cookies and Cream Cupcakes for Every Celebration

Delightful cookies and cream cupcakes perfect for celebrations, featuring a moist chocolate base and fluffy frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup semisweet chocolate chips For a milder taste, use milk chocolate instead.
  • 3/4 cup dark cocoa powder Unsweetened cocoa powder is an alternative.
  • 1 cup boiling water Consider using hot coffee to enhance flavors.
  • 1 1/2 cups all-purpose flour Opt for gluten-free flour for a gluten-free version.
  • 1 cup granulated sugar Sugar substitutes can help reduce content.
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • 1/2 teaspoon salt Kosher salt is a suitable alternative.
  • 1/3 cup vegetable oil Melted coconut oil provides a flavor twist.
  • 2 large eggs Flax eggs can be used as vegan alternative.
  • 1 teaspoon vanilla extract Always choose pure extract for the best taste.
For the Frosting
  • 1/2 cup unsalted butter Margarine works for dairy-free options.
  • 3 cups powdered sugar Reduce calories by using sugar substitutes.
  • 1/4 cup heavy cream Milk can serve as a lighter alternative.
  • 1 cup Oreo cookie crumbs Any chocolate sandwich cookie can be used.
  • 12 halved Oreo cookies Feel free to swap in any similar cookie.

Equipment

  • Cupcake pan
  • Mixing bowls
  • Hand mixer

Method
 

Cupcake Instructions
  1. Preheat your oven to 350℉ (177℃) and line a cupcake pan with cupcake liners.
  2. Combine semisweet chocolate chips, dark cocoa powder, and boiling water in a bowl and stir until smooth.
  3. Whisk together the all-purpose flour, granulated sugar, baking soda, and salt in a large mixing bowl.
  4. Pour the cooled chocolate mixture into a bowl and add vegetable oil, eggs, and vanilla extract. Beat until smooth.
  5. Fold the wet ingredients into the dry mixture until just combined.
  6. Spoon batter into cupcake liners, filling each about two-thirds full, and bake for 20 minutes.
  7. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Beat unsalted butter until creamy, gradually add powdered sugar, and whip until fluffy.
  9. Mix in vanilla extract and heavy cream, then fold in Oreo cookie crumbs.
  10. Heat chocolate chips with heavy cream to make ganache, stirring until smooth.
  11. Once cupcakes are completely cool, pipe frosting on top and drizzle with chocolate ganache.
  12. Top with a halved Oreo cookie before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure butter is at room temperature for smooth frosting. Measure flour accurately to avoid dense cupcakes. Allow cupcakes to cool completely before frosting.

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