Dessertscakemehometonight4.2
Cookies and Cream Cupcakes
Cookies and cream cupcakes are the perfect cupcake recipe for Oreo dessert lovers. These Oreo cupcakes are made with moist and tender chocolate cupcakes, cookies and cream buttercream frosting, chocolate ganache, and Oreo cookies.
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
📝 Preparation Steps
1
Chocolate Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small bowl, stir together the semisweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool.
4
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Add the cooled chocolate mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract and whisk until the cupcake batter is smooth.
large eggs (room temperature)2vanilla extract2 tsp
5
Portion the cupcake batter into the cupcake liners using a large cookie scoop (about ⅔ full). Bake the cupcakes for ⏱️ 20 minutes and then transfer to a wire rack to cool completely.
6
Cookies and Cream Buttercream Frosting
7
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
unsalted butter (room temperature)1 cup
8
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low speed until incorporated. Add the vanilla extract and salt and mix on low speed until combined. Drizzle in the heavy cream. Scrape the sides and bottom of the bowl to be sure the ingredients are well combined.
vanilla extract2 tspheavy cream2 tbsp
9
Turn the mixer to medium speed and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy.
10
Add in the Oreo cookie crumbs and mix the frosting on low speed until the cookie crumbs are dispersed throughout the frosting. Scrape the sides and bottom of the bowl as needed. Mix the buttercream for several minutes on low speed to remove air bubbles.
11
Chocolate Ganache
12
Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave for 30 to ⏱️ 45 seconds. Allow the mixture to sit for ⏱️ 1 minute. Stir well until the chocolate is melted and the ganache is smooth. Cool slightly before drizzling onto the cupcakes.
heavy cream2 tbsp
13
Assembling the Cookies and Cream Cupcakes
14
Fill a piping bag fitted with an Ateco 826 piping tip with the cookies and cream buttercream frosting. Pipe a generous swirl of buttercream onto the cooled chocolate cupcakes. Drizzle the slightly cooled chocolate ganache onto the cupcakes and decorate with halved Oreo cookies.
Oreo cookies (halved, to make 12 pieces)6
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