Cookies and Cream Cupcakes
Moist chocolate cupcakes topped with cookies and cream buttercream and Oreo cookies.
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 cookies
- 6 Oreo cookies halved to make 12 pieces
Instructions
- Preheat the oven to 350℉. Line a 12 cup muffin pan with paper cupcake liners.
- In a heatproof bowl, combine the semisweet chocolate chips, dark cocoa powder, and boiling water. Let sit briefly, then stir until the chocolate is fully melted and the mixture is smooth and glossy. Set aside to cool until just slightly warm.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and 1/2 teaspoon salt until well combined.
- Pour the cooled chocolate mixture into the dry ingredients. Add the vegetable oil, eggs, and vanilla bean paste. Whisk until the batter is smooth, glossy, and free of lumps.
- Divide the batter evenly among the 12 liners, filling each about two thirds full. Tap the pan lightly on the counter to release any large air bubbles.
- Bake for 18 to 20 minutes, or until the centers spring back when gently pressed and a toothpick inserted in the center comes out with a few moist crumbs.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes. Remove the cupcakes from the pan and place them directly on the rack to cool completely.
- While the cupcakes cool, place the room temperature butter in a large bowl. Using a hand mixer or stand mixer, beat on medium speed until smooth and creamy.
- Gradually add the powdered sugar, 1/4 teaspoon salt, and heavy cream, mixing on low speed until combined, then increase to medium speed and beat for 2 to 3 minutes until the buttercream is light, fluffy, and smooth.
- Add the Oreo cookie crumbs to the frosting and mix on low speed just until evenly dispersed, scraping the bowl as needed. Continue mixing on low speed for 1 to 2 minutes to remove air bubbles.
- Once the cupcakes are completely cool, pipe or spread the cookies and cream buttercream onto each cupcake.
- Garnish each frosted cupcake with one halved Oreo cookie, pressing it gently into the top of the frosting.
Notes
- Make sure the chocolate mixture cools to just warm before adding the eggs to prevent scrambling.
- Use finely crushed Oreo crumbs in the frosting so it pipes smoothly.
- For the neatest swirl, use a large piping bag fitted with a star or round tip.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Use finely crushed Oreo crumbs in the frosting so it pipes smoothly.
- For the neatest swirl, use a large piping bag fitted with a star or round tip.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.