If you love Oreos, these Cookies and Cream Cupcakes are guaranteed to be your new favorite dessert. Each cupcake starts with a moist, rich chocolate base, topped with fluffy cookies and cream buttercream, finished with a drizzle of silky chocolate ganache and a classic Oreo cookie on top.
They’re decadent without being heavy, visually stunning, and perfect for birthdays, parties, or anytime you’re craving a bakery-style Oreo dessert at home.
Why You’ll Love These Oreo Cupcakes
- Deep chocolate flavor from dark cocoa powder
- Soft, tender crumb that stays moist for days
- Creamy Oreo buttercream packed with real cookie crumbs
- Easy but impressive dessert for special occasions
- Perfect for Oreo lovers and chocolate fans alike
These cupcakes deliver that classic cookies-and-cream flavor in every bite.
Ingredients Overview
Chocolate Cupcakes
- Semi-sweet chocolate chips (dark chocolate works too)
- Dark or black cocoa powder for rich color and flavor
- Boiling water (blooms the cocoa)
- All-purpose flour
- Granulated sugar
- Baking soda & salt
- Vegetable oil for moisture
- Large eggs (room temperature)
- Pure vanilla extract
Cookies and Cream Buttercream
- Unsalted butter, room temperature
- Powdered sugar
- Vanilla extract
- Salt (balances sweetness)
- Heavy cream
- Finely crushed Oreo cookies
For Decorating
- Chocolate ganache (chocolate chips + heavy cream)
- Oreo cookies, halved
Tools You’ll Need
- Cupcake pan & liners
- Mixing bowls & whisk
- Stand mixer or hand mixer
- Rubber spatula
- Wire cooling rack
- Piping bag with Ateco 826 tip
- Cookie scoop
How to Make Cookies and Cream Cupcakes
1. Prep the Oven
Preheat the oven to 350°F (177°C) and line a cupcake pan with liners.
2. Make the Chocolate Cupcake Batter
Stir together chocolate chips, cocoa powder, and boiling water until smooth. In a separate bowl, whisk flour, sugar, baking soda, and salt. Combine with the chocolate mixture, then whisk in oil, eggs, and vanilla until smooth.
3. Bake
Fill liners about ⅔ full and bake for 20 minutes, or until set. Cool completely before frosting.
4. Make the Oreo Buttercream
Beat butter until light and fluffy. Gradually add powdered sugar, vanilla, salt, and cream. Whip until smooth, then gently mix in finely crushed Oreos.
5. Make the Chocolate Ganache
Heat chocolate chips and cream until melted and smooth. Let cool slightly.
6. Assemble
Pipe a generous swirl of Oreo buttercream onto each cupcake. Drizzle with ganache and top with a halved Oreo.
Recipe Tips for Best Results
- Use dark or black cocoa powder for the richest chocolate flavor
- Shred Oreos finely so the buttercream pipes smoothly
- Make the buttercream the same day for the best color and texture
- Let cupcakes cool completely before frosting