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.
Ingredients for Cookies and Cream Cupcakes
Chocolate Cupcakes
- Semi-sweet chocolate chips – You can also use dark chocolate chips if preferred.
- Dark cocoa powder – Use dark cocoa powder or black cocoa powder for the richest chocolate flavor.
- Boiling water
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Vegetable oil – Use your favorite neutral baking oil.
- Eggs – Large whole eggs, room temperature.
- Vanilla extract – Pure vanilla extract.
Cookies and Cream Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Salt – A bit of salt balances the sweetness of the frosting.
- Heavy cream – Heavy cream makes the frosting smooth and creamy.
- Crushed Oreo cookies – Very finely crushed Oreos.
Additional Ingredients
- Chocolate ganache – Semi-sweet chocolate chips + heavy cream.
- Oreo cookies
How to Make Cookies and Cream Cupcakes
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- Make the cupcake batter: Stir the chocolate chips, cocoa powder, and hot water until the chocolate is melted. In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Add the chocolate mixture to the flour mixture and whisk to combine. Add in the vegetable oil, eggs, and vanilla extract and whisk until the batter is smooth.
- Bake the cupcakes: Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 2/3 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
- Make the buttercream: Whip the butter for 5 minutes until light and creamy. Add in the powdered sugar, vanilla extract, and salt and mix until combined. Drizzle in the heavy cream while mixing on low speed. Turn the mixer to medium and whip the frosting for 2 to 3 minutes until smooth and creamy. Stir in the Oreo cookie crumbs.
- Assemble the cupcakes: Fill a piping bag fitted with an Ateco 826 piping tip with the Oreo buttercream frosting. Pipe a generous swirl of frosting onto the cupcakes. Decorate the cupcakes with chocolate ganache and Oreo cookies.
Recipe Tips
- Check out my baking tips posts on 10 Tips for Baking Perfect Cupcakes and 10 Tips for Making Perfect Buttercream to learn simple tips and tricks to make the most out of this recipe.
- If you want to learn more about my favorite cupcake baking and decorating supplies, be sure to check out this post for more information.
- Learn how to frost cupcakes and my favorite piping tips for frosting cupcakes.
- I do not recommend making the cookies and cream buttercream ahead of time. The cookie crumbs break down and the frosting becomes gray and muddy. Make it the day you plan on using it for the best results.
Frequently Asked Questions
How should I store the cupcakes?
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Can I use regular cocoa powder?
- Yes, you can use regular unsweetened cocoa powder. However, I do prefer using dark cocoa powder or black cocoa powder in this recipe for the richest chocolate flavor and deep color.
Can I turn this recipe into a cake?
- If you are looking to make a cookies and cream cake, I recommend trying out my chocolate cake recipe with cookies and cream buttercream frosting or cookies and cream cake for the best results.
Other Recipes You Will Love
- Cookies and cream buttercream frosting
- Oreo brownies
- Cookies and cream cake
- Oreo chocolate chip cookies
- Cookies and cream whoopie pies
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Cookies and Cream Cupcakes
Yield: 12 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.
Equipment
Ingredients
Chocolate Cupcakes
- ¼ cup (45 g) semisweet chocolate chips
- ¼ cup (22 g) dark cocoa powder
- ¾ cup (177 ml) boiling water
- ¾ cup (94 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- ⅓ cup (80 ml) vegetable oil
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
Cookies and Cream Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 ½ cups (300 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
- 2 tbsp (30 g) heavy cream
- ½ cup (50 g) Oreo cookie crumbs 6 cookies
Chocolate Ganache
- ¼ cup (45 g) semisweet chocolate chips
- 2 tbsp (30 g) heavy cream
Additional Ingredients
- 6 (12) Oreo cookies halved, to make 12 pieces
Instructions
Chocolate Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- 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.
- 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.
- 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.
Cookies and Cream Buttercream Frosting
- 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.
- 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.
- Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
- 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.
Chocolate Ganache
- 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.
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 generous swirl of buttercream onto the cooled chocolate cupcakes. Drizzle the slightly cooled chocolate ganache onto the cupcakes and decorate with halved Oreo cookies.
Notes
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature.
Made This Recipe?
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
How long can i store the left over frosting ?
Hi Liz! Typically you can store buttercream in the refrigerator for 2 weeks and the freezer for 3 months. This frosting does not store very well because the cookie crumbs break down and will turn the frosting gray. It will still taste great, but the color will be a bit muddy.
These are soo yummy! I made them for my son’s birthday and they were a hit. Just the perfect amount of sweetness. I will for sure make these again. Thank you! ❤️
Hi Suzy! So glad you enjoyed the recipe! Happy birthday to your son! Thanks for trying the recipe and for the positive review!
This may seem like a silly question…but do I leave the cream in the cookies I use to make the buttercream, or should I scrape it off before I turn the cookies into crumbs?
Hi Kim! Not a silly question at all! You can keep the cream in the cookies! More deliciousness – less work!
What’s the difference between unsweetened cocoa powder and dark cocoa powder?
Hi Courtney! First of all, great name! “Dark cocoa powder” typically refers to a cocoa powder that has been heavily alkalized, making it much darker in color compared to “unsweetened cocoa powder” which is usually a natural, non-alkalized cocoa powder with a lighter color and slightly more acidic taste. I find that dark cocoa powder usually gives the cupcakes a richer chocolate taste and darker color which I think is perfect for this recipe.
why do they deflate after they come out oven?
Hi Anita! They shouldn’t be deflating or sinking after they come out of the oven. Two things come to mind – either they are underbaked or the baking soda may be old or expired.
These are awesome!!! Made them for friends and a batch for the office, everyone loves them. Theyre easy and fun to make, and they came out so cute! Only thing I would do different next time is to make sure to VERY FINLEY grind the cookie crumbs for the frosting. I kept getting little chunks stuck in my piping tip. But other than that they’re still gorgeous. Thanks for sharing your recipe! <3
Hello! So happy that you enjoyed the recipe! Yes, very very fine cookie crumbs or a piping tip with larger teeth should do the trick!
Can I use hot coffee instead of water?
Yes, absolutely!
Hi! Would 100% dark chocolate work in the cupcakes?
Hi Abby! I haven’t tested that specifically for this recipe. I presume it would probably work, but it might make the cupcakes a bit less sweet.
Hii can you please give me a substitute for heavy cream?
Hi there! For the frosting, you could substitute milk or half and half. For the chocolate ganache, you need to use heavy cream because of the high fat content. If you use milk, the chocolate will seize up and become clumpy.
Made these for my sons 5th birthday and they were such a hit I have to make more today for all my
Loves! My first time making all homemade cupcakes and I loved it!
Hi Evelyn! So thrilled to hear you loved this recipe! That’s amazing that this was your first time making homemade cupcakes! LOVE IT!!
Do you have any tips with this buttercream recipe to color it for decoration? I know the frosting comes out darker than other buttercreams. I’m doing a Christmas cupcake and need to color it !
Hi Sam! I’ve never tinted this particular buttercream, but I would recommend going with gel food coloring for the best results. Make this frosting the day you plan on piping it onto the cupcakes because if you make it ahead and rewhip, it will turn gray because the cookie crumbs will break down.
Hello! Do you have any tips for attempting to make these into minis? 😅
Thanks!
To make these into mini cupcakes, you would use the same process. Mini cupcakes bake up in about 10 minutes instead of the 20. Other than that, everything should be the same!
So so moist and yummy…definitely recommend!
So happy to hear you enjoyed these cupcakes!
We are wanting to make these for the kids in my classroom but we have a type 1 diabetic and I can’t find anything for nutrition and carbs! Do you happen to have that info?
Hi Alicia! Unfortunately, I don’t have that information available on my recipes.
These cupcakes turned out perfect! They were super moist and the buttercream was fluffy and smooth. My family loved them!
Hi Jenna! So glad you and your family enjoyed these cupcakes! Thank you so much for trying the recipe!
This was the PERFECT cupcake recipe!! The cupcakes turned out so delicious and not overly sweet!
Hi Brie! So thrilled to hear you loved these cupcakes! Thank you for trying the recipe and for the positive review! 🙂
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!
Can you make this recipe for a small cake instead of cupcakes?
Hi Hannah! I haven’t tested this recipe as a cake, so I can’t say for sure, but I don’t see why it wouldn’t work as a small cake!
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!