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Cookies and Cream Cupcakes

Moist chocolate cupcakes topped with cookies and cream buttercream and Oreo cookies.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

Ingredients
  

Ingredients

  • 1/4 cup semisweet chocolate chips
  • 1/4 cup dark cocoa powder
  • 3/4 cup boiling water
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 2 large eggs room temperature
  • 2 tsp vanilla bean paste
  • 1 cup unsalted butter room temperature
  • 2 1/2 cups powdered sugar
  • 1/4 tsp salt
  • 2 tbsp heavy cream
  • 1/2 cup Oreo cookie crumbs about 6 Oreo cookies
  • 6 Oreo cookies halved

Instructions
 

  • Preheat the oven to 350℉. Line a 12 cup cupcake pan with paper liners.
  • In a small heatproof bowl combine the semisweet chocolate chips, dark cocoa powder, and boiling water, then stir until the chocolate is fully melted and the mixture is smooth. Set aside to cool to room temperature.
  • In a large mixing bowl whisk together the flour, granulated sugar, baking soda, and 1/2 teaspoon salt until well combined.
  • Pour the cooled chocolate mixture into the dry ingredients and whisk until mostly combined. Add the vegetable oil, eggs, and vanilla bean paste, then whisk until the batter is smooth and glossy with no dry spots of flour.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two thirds full.
  • Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove the pan from the oven and cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • While the cupcakes cool, make the frosting. In a large bowl beat the room temperature butter with a mixer on medium speed until smooth and creamy, about 2 minutes.
  • Add the powdered sugar and 1/4 teaspoon salt to the butter and mix on low speed until the sugar is mostly incorporated. Add the heavy cream, then increase the speed to medium and beat until the buttercream is light, fluffy, and smooth, 2 to 3 minutes.
  • Add the Oreo cookie crumbs to the buttercream and mix on low speed just until evenly dispersed, stopping to scrape the sides and bottom of the bowl as needed.
  • Continue to mix the buttercream on low speed for 1 to 2 minutes to smooth out air bubbles.
  • Once the cupcakes are completely cool, pipe or spread the cookies and cream buttercream onto each cupcake.
  • Top each frosted cupcake with an Oreo half, pressing it gently into the frosting before serving.

Notes

- Make sure the chocolate mixture is cool before adding it to the dry ingredients so it does not cook the eggs.
- The cupcakes must be completely cool before frosting or the buttercream will soften and slide.
- Store frosted cupcakes in a covered container at cool room temperature for 1 day or refrigerate for up to 3 days.
- For the neatest frosting swirls, chill the frosted cupcakes briefly before adding the Oreo halves.
Keyword chocolate cupcakes, cookies and cream buttercream, cookies and cream cupcakes, Oreo cupcakes, Vegetarian