Description
Delight in these decadent Cookies and Cream Cupcakes featuring moist chocolate cupcakes topped with a creamy Oreo buttercream frosting and a rich chocolate ganache drizzle, perfectly garnished with halved Oreo cookies for an irresistible treat.
Ingredients
Chocolate Cupcakes
- ¼ cup semisweet 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
- ⅓ cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
Cookies and Cream Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
- ½ cup Oreo cookie crumbs (6 cookies)
Chocolate Ganache
- ¼ cup semisweet chocolate chips
- 2 tbsp heavy cream
- 6 Oreo cookies (halved, to make 12 pieces)
Instructions
- Preheat Oven and Prepare Liners: Preheat your oven to 350℉ (177℃) and line a cupcake pan with 12 cupcake liners to get ready for baking.
- Make Chocolate Mixture: In a small bowl, stir together the semisweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips have melted completely. Set this mixture aside to cool.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt to ensure even distribution of leavening and flavor.
- Mix Cupcake Batter: Add the cooled chocolate mixture to the dry ingredients and whisk until well combined. Then, incorporate the vegetable oil, eggs, and vanilla extract, whisking until the batter is smooth and uniform.
- Fill Cupcake Liners and Bake: Use a large cookie scoop to portion the batter into the cupcake liners, filling each about two-thirds full. Bake for 20 minutes, then transfer the cupcakes to a wire rack and allow them to cool completely.
- Cream Butter for Frosting: In a stand mixer bowl fitted with a paddle attachment or using a hand mixer, beat the unsalted butter on medium speed for about 5 minutes until it becomes light, pale, and creamy.
- Add Powdered Sugar Gradually: Add half of the powdered sugar and mix on the lowest speed until fully incorporated. Add the remaining sugar and continue mixing on low to combine well.
- Flavor and Texture: Mix in the vanilla extract and salt on low speed, then drizzle in the heavy cream. Scrape down the bowl sides and bottom to ensure everything is well combined.
- Whip Buttercream: Increase the mixer speed to medium and whip the buttercream for 2 to 3 minutes until smooth and creamy.
- Incorporate Oreo Crumbs: Add the Oreo cookie crumbs and mix on low speed until evenly distributed throughout the frosting. Scrape the bowl as needed and mix for several more minutes on low to remove air bubbles.
- Prepare Chocolate Ganache: Combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave for 30 to 45 seconds, then let it sit for 1 minute. Stir until smooth and slightly cooled before use.
- Assemble Cupcakes: Fill a piping bag fitted with an Ateco 826 tip with the cookies and cream buttercream and pipe a generous swirl onto each cooled cupcake. Drizzle with the chocolate ganache and decorate each with a halved Oreo cookie.
Notes
- Ensure eggs and butter are at room temperature for a smoother batter and frosting.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Use a piping bag with a star tip to achieve a beautiful buttercream swirl.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
