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Cookies and Cream Cupcakes

Decadent Cookies and Cream Cupcakes You'll Adore

These Cookies and Cream Cupcakes blend a rich chocolate base with fluffy frosting and a ganache drizzle, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cupcakes
  • 1 cup Semisweet Chocolate Chips Adds a rich chocolate flavor; substitute with milk chocolate for a sweeter touch.
  • 3/4 cup Dark or Black Cocoa Powder Provides depth and a dark color; regular cocoa powder works in a pinch.
  • 1 cup Boiling Water Blooms the chocolate and cocoa for enhanced flavor.
  • 1 1/4 cups All-Purpose Flour Gives structure to the cupcakes.
  • 1 cup Granulated Sugar Sweetens each delightful bite.
  • 1 teaspoon Baking Soda Acts as a leavening agent for lift.
  • 1/2 teaspoon Salt Enhances the overall flavor profile.
  • 1/2 cup Vegetable Oil Keeps the cupcakes moist; melted coconut oil is a great alternative.
  • 2 Eggs Binds ingredients and adds moisture; use room temperature for the best mix.
  • 1 teaspoon Vanilla Extract Infuses a lovely aromatic sweetness.
For the Cookies and Cream Buttercream
  • 1 cup Unsalted Butter Forms the base of the frosting for a creamy texture; dairy-free margarine can be used for a vegan version.
  • 4 cups Powdered Sugar Sweetens and thickens the buttercream for a perfect spread.
  • 1/4 cup Heavy Cream Adds richness to the frosting; a dairy-free heavy cream alternative is also suitable.
  • 1 cup Finely Crushed Oreo Cookies Provides the iconic cookie flavor in the frosting.
For the Ganache and Topping
  • 1/2 cup Semisweet Chocolate Chips (for ganache) A deep chocolate flavor for a luxurious drizzle.
  • 1/4 cup Heavy Cream (for ganache) Blends with chocolate for a smooth, silky finish.
  • 12 Oreo Cookies (for topping) Decorative and delicious, these add flair and flavor to each cupcake.

Equipment

  • Cupcake pan
  • mixing bowls
  • Whisk
  • Piping bag
  • Saucepan

Method
 

Step-by-Step Instructions for Cookies and Cream Cupcakes
  1. Preheat the oven to 350°F (177°C) and prepare a cupcake pan with liners.
  2. Melt semisweet chocolate chips and dark cocoa powder with boiling water until smooth; cool slightly.
  3. Whisk together all-purpose flour, granulated sugar, baking soda, and salt in a large bowl.
  4. Add the cooled chocolate mixture and mix gently until just combined.
  5. Incorporate vegetable oil, eggs, and vanilla extract into the batter until smooth.
  6. Fill each cupcake liner about two-thirds full with the batter and bake for about 20 minutes.
  7. Cool the cupcakes for 5-10 minutes in the pan, then transfer to a wire rack to cool completely.
  8. Beat unsalted butter until fluffy, gradually adding powdered sugar and then heavy cream, vanilla extract, and salt.
  9. Fold in finely crushed Oreo cookies into the buttercream until evenly distributed.
  10. Make ganache by heating chocolate chips and heavy cream until smooth, then cool slightly before drizzling.
  11. Frost cupcakes with cookies and cream buttercream, drizzle with ganache, and top with halved Oreo cookies.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

Ensure ingredients are at room temperature for better mixing. Don't over-mix to prevent dense cupcakes. Allow to cool completely before frosting.

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