Cookies and cream cupcakes are the perfect cupcake recipe for Oreo lovers! Moist chocolate cupcakes swirled with cookies and cream buttercream frosting, drizzled with chocolate ganache, and crowned with mini Oreo cookies!
Ingredients for Cookies and Cream Cupcakes
Chocolate cupcakes
- Semi-sweet chocolate chips – You can also use dark chocolate chips.
- Dark cocoa powder – Dark cocoa powder gives the cupcakes rich chocolate flavor and a deep chocolate color. You can use regular cocoa powder as well, but the cupcakes will look less like an Oreo cookie.
- Water – Boiling water to melt the chocolate and hydrate the cocoa powder. I like heating the water in the microwave in a heat-safe liquid measuring cup.
- All-purpose flour – Be sure to measure correctly and level the measuring cups.
- Granulated sugar – For sweetness.
- Baking soda – Leaving agent to help the cupcakes rise when baking.
- Salt – Contrasts the sweetness of the cupcakes.
- Vegetable oil – Vegetable oil adds moisture to the cupcakes. You can use any neutral cooking oil.
- Eggs – Large eggs at room temperature.
- Vanilla extract – Pure vanilla extract enhances the chocolate flavor in the cupcakes.
Cookies and cream buttercream frosting
- Unsalted butter – Room temperature for easy creaming.
- Powdered sugar – Also known as confectioners’ sugar or icing sugar.
- Vanilla extract – Vanilla extract adds great underlying vanilla flavor to the buttercream.
- Salt – A bit of salt enhances the flavor and balances the sweetness.
- Heavy cream – Heavy cream helps dissolve the sugar and makes the frosting light and fluffy.
- Chocolate sandwich cookies – Finely crushed Oreos.
Additional ingredients
- Chocolate ganache – Semi-sweet chocolate chips + heavy cream.
- Mini chocolate sandwich cookies – A mini Oreo cookie is the perfect final touch to the cupcakes. If you cannot find mini Oreos, you could use a regular sized Oreo cookie cut in half.
Tools & Supplies for Making Cookies and Cream Cupcakes
How to Make Cookies and Cream Cupcakes
Chocolate cupcakes
The chocolate cupcakes in this recipe are my Moist & Fudgy Chocolate Cupcakes. The recipe is simple! First, combine semi-sweet chocolate chips, dark cocoa powder and boiling water. Stir to combine and set aside. Then, whisk together the dry ingredients (all-purpose flour, granulated sugar, baking soda, and salt). Pour the chocolate mixture into the flour mixture and whisk to combine. Add vegetable oil, eggs, and vanilla extract and whisk until smooth. Portion into cupcake liners and bake at 350 degrees F for about 20 minutes. Transfer to a wire rack to cool completely!
Cookies and cream buttercream frosting
To make the cookies and cream buttercream frosting, I recommend using a stand mixer fitted with a whisk attachment or electric hand mixer. Unlike many of my buttercream recipes, I do NOT recommend making this one ahead of time.
Whip the room temperature unsalted butter until light and fluffy. Add powdered sugar and mix on low until combined. Add in vanilla extract and salt. Drizzle in heavy cream. Whip the buttercream for a few minutes on medium-high speed. Add chocolate sandwich cookie crumbs and mix until well combined.
Chocolate ganache
To keep things quick and easy, make the chocolate ganache in the microwave! Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds. Mix well. Heat for an additional 15 seconds if needed and stir until the chocolate is melted and smooth.
Assembling the cupcakes
For these cupcakes, I piped the Oreo buttercream frosting with an Ateco 826 piping tip. Fill a piping bag fitted with the piping tip with the buttercream. Create a swirl of buttercream on top of the cupcakes. Use a squeeze bottle or piping bag to drizzle the chocolate ganache over the cupcakes. Add a mini Oreo cookie to the top! Check out this video to see how it’s done!
Cookies and Cream Cupcakes Recipe Tips
Bake perfect cupcakes
Check out my baking tips blog post on 10 Tips to Bake Perfect Cupcakes to learn simple tips and trick for baking the best cupcakes!
Finely crush the chocolate sandwich cookies
When making the cookies and cream buttercream, be sure to finely crush the cookies before adding to the frosting. The finer the cookies, the smoother the buttercream. If there are chunks of cookies in the frosting it can clog the piping tip. Use a food processor to grind up the cookies. No need to remove the cream filling!
Don’t make the cookies and cream buttercream frosting ahead of time
As I mentioned earlier, this is not a buttercream to make ahead of time. When cookies and cream buttercream is made ahead and stored in the refrigerator and rewhipped, the cookies break down and cause the buttercream to turn gray in color. Make the buttercream the same day you plan on piping it onto the cupcakes to get the perfect look and texture.
Chocolate ganache temperature and drizzling
Be sure that your chocolate ganache is not too hot when you drizzle it onto the buttercream. If it is too hot, it can melt the buttercream and make sad, droopy cupcakes. The ganache should feel warm, but not hot. You can also chill the frosted cupcakes 15 minutes to further prevent the buttercream from melting. I like using a piping bag or squeeze bottle to drizzle the ganache.
Storing and serving
The cupcakes can be stored in an airtight container in the refrigerator for up to five days! Remove the cupcakes from the refrigerator about an hour before serving to bring to room temperature. The cupcakes are best enjoyed at room temperature for the best flavor and texture.
Click here to see a quick video on how to make cookies and cream cupcakes! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
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Cookies and Cream Cupcakes
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
- Piping bag with Ateco 826 piping tip
Ingredients
Chocolate Cupcakes
- ¼ cup semi-sweet or dark 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
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 chocolate sandwich cookie crumbs finely ground (about 5 cookies)
Chocolate Ganache
- ¼ cup semi-sweet or dark chocolate chips
- 2 tbsp heavy cream
Decoration
- 12 mini chocolate sandwich cookies
Instructions
Chocolate Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a small bowl or a glass liquid measuring cup, stir together semi-sweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips are melted. Set aside.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
- Stir the chocolate mixture again to ensure that the chocolate chips are melted. Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.
- Add vegetable oil, eggs, and vanilla extract. Whisk until the batter is well combined and smooth.
- Portion the cupcake batter into the 12 cupcake liners. Use a large cookie scoop or pour into the cupcake liners with a large liquid measuring cup.
- Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched or a toothpick comes out clean.
- Remove the cupcakes from the oven and cool in the pan for a few minutes before transferring the cupcakes to a wire rack to cool completely.
Cookies and Cream Buttercream Frosting
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, whip room temperature unsalted butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will become light, pale, and fluffy.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract and salt and mix on low speed. Slowly drizzle in the heavy cream while the mixer is on low.
- Increase the speed to medium-high and whip for 2-3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Add the chocolate sandwich cookie crumbs and mix on low speed.
Chocolate Ganache
- In a microwave safe bowl, combine semi-sweet chocolate chips and heavy cream.
- Heat in the microwave for 30 seconds. Remove from microwave and stir.
- Heat for an additional 15 seconds if needed and stir until the chocolate is melted and the ganache is smooth.
Assembling the Cookies and Cream Cupcakes
- Fill a piping bag fitted with an Ateco 826 piping tip with the cookies and cream buttercream frosting.
- Pipe a swirl of buttercream onto the cooled chocolate cupcakes.
- Add the chocolate ganache to a small piping bag or squeeze bottle. The ganache should only be slightly warm. Drizzle the chocolate ganache over the buttercream swirl.
- Place one Oreo cookie on top of the buttercream swirl.
Notes
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Comments & Reviews
I haven’t made the cookies and cream cupcakes but I want to they look delicious! Thank you always
Annie
Thank you so much, Annie!
These turned out great! It was hard to find a recipe online that didn’t use a bunch of butter or sour cream. Thank you!
Thank you for trying out the recipe! I am glad you enjoyed the cupcakes!
Cupcakes were very delicious! Could you use the cupcake mix as a cake?
I wouldn’t use the cupcake recipe for cake layers, but I encourage you to check out my chocolate cake recipe! It’s just as easy to make!
Very good! Incredibly light and airy with just enough sweetness from the frosting.
Thank you for trying the recipe! I’m happy to hear that you enjoyed it!