If you’re an Oreo lover, these Cookies and Cream Cupcakes are the ultimate dessert for you! Each cupcake features a rich, moist chocolate base topped with fluffy cookies and cream buttercream, a drizzle of chocolate ganache, and a mini Oreo cookie for the perfect finishing touch. These cupcakes are decadent, beautiful, and easy to make — ideal for birthdays, holidays, or when you just want to treat yourself to something sweet.
🧁 Ingredients for Cookies and Cream Cupcakes
Chocolate Cupcakes
- ¼ cup (45g) semisweet chocolate chips
- ¼ cup (22g) dark or black cocoa powder
- ¾ cup (177ml) boiling water
- ¾ cup (94g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup (80ml) vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Cookies and Cream Buttercream Frosting
- 1 cup (227g) unsalted butter, room temperature
- 2 ½ cups (300g) powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp (30g) heavy cream
- ½ cup (50g) finely crushed Oreo cookies (about 6 cookies)
Chocolate Ganache
- ¼ cup (45g) semisweet chocolate chips
- 2 tbsp (30g) heavy cream
Topping
- 6 Oreo cookies, halved for decoration
🧁 How to Make Cookies and Cream Cupcakes
Step 1: Prepare and Preheat
Preheat your oven to 350°F (177°C). Line a cupcake pan with 12 cupcake liners and set aside.
Step 2: Make the Chocolate Cupcake Batter
In a small bowl, combine the chocolate chips, cocoa powder, and boiling water. Stir until smooth and let cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the cooled chocolate mixture and whisk to combine.
Add in the vegetable oil, eggs, and vanilla extract, whisking until the batter is smooth and glossy.
Step 3: Bake the Cupcakes
Use a large cookie scoop to fill each liner about ⅔ full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Transfer to a wire rack to cool completely before frosting.
🍪 Make the Cookies and Cream Buttercream
In a stand mixer or large bowl, beat the butter for 5 minutes until light and fluffy. Add half of the powdered sugar and mix on low until incorporated, then add the remaining sugar. Mix in the vanilla extract and salt, followed by the heavy cream.
Increase to medium speed and beat for 2–3 minutes until smooth and creamy.
Stir in the crushed Oreo crumbs until evenly distributed. Beat on low for another minute to remove air bubbles.
🍫 Prepare the Chocolate Ganache
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat for 30–45 seconds, then let sit for 1 minute. Stir until smooth and glossy. Allow to cool slightly before drizzling.
🎂 Assemble the Cupcakes
Fill a piping bag fitted with a large star tip (Ateco 826) with the cookies and cream frosting.
Pipe a generous swirl on each cooled cupcake. Drizzle the ganache over the frosting and top each cupcake with a halved Oreo cookie.
💡 Recipe Tips
- For the richest chocolate flavor, use dark or black cocoa powder.
- Make the cookies and cream buttercream the same day you plan to use it — the cookie crumbs can break down if made ahead.
- Store cupcakes in an airtight container for up to 2 days at room temperature or 3 days in the refrigerator. Bring to room temperature before serving.
🍰 Frequently Asked Questions
Can I use regular cocoa powder?
Yes! Regular cocoa powder works fine, but dark or black cocoa will give a deeper flavor and darker color.
Can I make this into a cake?
Absolutely! Try baking the batter as a cake and pairing it with the same cookies and cream buttercream for a show-stopping dessert.
❤️ More Oreo-Inspired Recipes
- [Cookies and Cream Buttercream Frosting]
- [Oreo Brownies]
- [Cookies and Cream Cake]
- [Oreo Chocolate Chip Cookies]
- [Cookies and Cream Whoopie Pies]