Chocolate Cookies and Cream Cupcakes: A Dreamy Dessert Delight

Chocolate and cookies and cream—two of the most beloved flavors in the dessert world—come together in these irresistible Chocolate Cookies and Cream Cupcakes. With a rich, moist chocolate base and a luscious cookies and cream frosting, these cupcakes are pure indulgence in every bite. The contrast of deep cocoa flavor with the sweet crunch of crushed cookies makes them an absolute crowd-pleaser for any occasion.

Whether you’re baking for a birthday, a party, or just to satisfy your sweet tooth, these cupcakes will be a hit. Plus, they’re easy to make and require simple ingredients, making them perfect for both beginner and experienced bakers. Let’s dive into this decadent recipe!

Ingredients

Ingredient	Quantity
For the Chocolate Cupcakes:
All-purpose flour	1 1/4 cups
Unsweetened cocoa powder	1/2 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Salt	1/4 tsp
Granulated sugar	3/4 cup
Brown sugar	1/4 cup
Eggs	2 large
Whole milk	1/2 cup
Vegetable oil	1/3 cup
Vanilla extract	1 tsp
Boiling water	1/2 cup
Crushed chocolate sandwich cookies (Oreo)	1/2 cup

| For the Cookies and Cream Frosting: | |
| Unsalted butter, softened | 1 cup (2 sticks) |
| Powdered sugar | 3 cups |
| Heavy cream | 3 tbsp |
| Vanilla extract | 1 tsp |
| Crushed chocolate sandwich cookies (Oreo) | 1/2 cup |

| For Garnish (Optional): | |
| Whole Oreo cookies | 12 (for topping) |
| Extra crushed cookies | For sprinkling |

Equipment Needed

• Mixing bowls – For combining dry and wet ingredients separately.
• Whisk – Helps in blending ingredients smoothly.
• Electric mixer – Essential for making a fluffy frosting.
• Cupcake liners – To prevent sticking and for easy serving.
• Muffin tin – Holds the cupcake batter while baking.
• Piping bag with tip – For a professional frosting look.

Step-by-Step Instructions

Preparing the Chocolate Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the granulated sugar, brown sugar, eggs, milk, oil, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour in the boiling water slowly and mix until the batter is smooth. It will be slightly runny—this is normal!
6. Gently fold in the crushed chocolate sandwich cookies to distribute the cookie pieces evenly.
7. Fill each cupcake liner about 2/3 full with batter.
8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool completely before frosting.

Making the Cookies and Cream Frosting

1. In a large mixing bowl, beat the butter until smooth and creamy (about 2 minutes).
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Pour in the heavy cream and vanilla extract, then continue beating until the frosting is fluffy.
4. Gently fold in the crushed cookies, making sure not to overmix (or the frosting may turn gray).

Assembling the Cupcakes

1. Transfer the frosting to a piping bag fitted with a star tip.
2. Pipe the frosting onto each cooled cupcake in a beautiful swirl.
3. Top each cupcake with a whole Oreo cookie and sprinkle extra cookie crumbs for a bakery-style finish.

Tips and Variations

• For extra moist cupcakes, replace the boiling water with hot coffee to deepen the chocolate flavor.
• No piping bag? Use a ziplock bag with the tip cut off for an easy DIY alternative.
• Gluten-free option: Swap out the flour for a 1:1 gluten-free baking flour and use gluten-free sandwich cookies.
• Vegan version: Replace eggs with a flaxseed or applesauce substitute and use dairy-free butter and milk.
• Want extra crunch? Add some cookie chunks inside the frosting for added texture.

Serving Suggestions

These cupcakes look stunning when displayed on a dessert stand with some extra cookie crumbles around them. Serve them at room temperature for the best texture.

For a fun twist, pair these cupcakes with a cookies and cream milkshake for an ultimate Oreo overload experience!

Pairings

• Milk – Classic and simple, a cold glass of milk enhances the cookies and cream flavor.
• Coffee or Espresso – The bold bitterness of coffee balances the sweetness perfectly.
• Vanilla Bean Ice Cream – A scoop of ice cream on the side makes this dessert even more decadent.
• Chocolate Liqueur – If you’re looking for an adult pairing, a chocolate-based liqueur is a dreamy complement.

Storage and Reheating

• Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 4 days.
• Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Wrap them in plastic wrap before placing them in a freezer-safe bag.
• Reheating: Bring refrigerated cupcakes to room temperature before serving.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	350
Carbohydrates	45g
Sugar	30g
Protein	3g
Fat	18g
Saturated Fat	9g
Sodium	150mg

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

These Chocolate Cookies and Cream Cupcakes are the perfect blend of chocolatey goodness and creamy, crunchy cookie magic. Whether you’re making them for a party or just a treat-yourself moment, they are guaranteed to impress.

Try this recipe and let me know how it turns out! Share your creations on social media and tag your photos—I’d love to see them!