Description
Delightful chocolate cupcakes topped with creamy frosting and cookie crumbs, perfect for any occasion!
Ingredients
Scale
- 1/4 cup semi-sweet or dark 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 eggs, room temperature
- 2 tsp vanilla extract
- 1 cup unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 tsp salt
- 2 tbsp heavy cream
- 1/2 cup chocolate sandwich cookie crumbs (about 5 cookies, finely ground)
- 1/4 cup semi-sweet or dark chocolate chips
- 2 tbsp heavy cream
- 12 mini chocolate sandwich cookies (like Oreos)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine chocolate chips, dark cocoa powder, and boiling water. Stir until the chocolate chips melt, then set aside to cool slightly.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the cooled chocolate mixture to the dry ingredients and gently whisk until combined.
- Add the vegetable oil, eggs, and vanilla extract, whisking until the batter is smooth.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- To make the frosting, beat the butter in a large bowl or stand mixer on medium-high speed for about 5 minutes, until light and fluffy.
- Slowly add the powdered sugar, mixing on low until incorporated, then add vanilla extract, salt, and heavy cream. Whip for another 2-3 minutes on medium-high speed until fluffy.
- Fold in the finely ground cookie crumbs.
- For the ganache, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat for an additional 15 seconds if necessary until smooth.
- Fill a piping bag with the cookies and cream frosting, using an Ateco 826 or similar piping tip to swirl the frosting onto the cooled cupcakes.
- Drizzle the chocolate ganache over the frosting and top each cupcake with a mini Oreo for garnish. Enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for about a week.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 23g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cupcakes, cookies and cream, dessert, chocolate, birthday