Chocolate Oreo Cupcakes with Cookies and Cream Frosting
My favorite moist Chocolate Oreo Cupcakes with Cookies and Cream Frosting are filled with a rich chocolate ganache. This is a death-by-chocolate cupcake that is completely irresistible, especially with the homemade oreo frosting swirled on top.
Servings: 14 -16 cupcakes
Ingredients
Chocolate Cupcakes
- 1/2 cup cocoa powder
- 1/3 cup brewed coffee, hot (alternatively, you can substitute hot water)
- 1 tsp espresso powder
- 2 Tbsp canola oil or vegetable oil
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup sour cream
Cookies and Cream Frosting
- 1 cup butter
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 Tbsp heavy whipping cream
- 1 cup crushed Oreos (about 10 or 11 Oreos)
- salt, to taste
Chocolate Ganache Filling
- 3 oz semi-sweet chocolate chips
- 6 oz heavy whipping cream
- 1/3 cup crushed Oreos (3-4 Oreos)
Toppings
- 7-8 Oreos, cut in half
Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners. Set aside.
- In a small bowl, whisk cocoa powder, espresso powder and coffee together until well combined (it will be thick). Set aside.
- With a standing mixer or hand mixer, cream your butter in a large bowl, mixing until the butter is light and fluffy (about 1 minute or so). Pour in the oil and continue to cream the mixture until combined.
- Add in granulated sugar and brown sugar, and using your mixer, cream the mixture until light and fluffy, and well combined.
- Egg in the eggs, one at a time, beating until well combined.
- In a separate bowl, sift together the flour, baking soda, baking powder and salt.
- Alternately, add dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients.
- Once just combined, add in chocolate mixture, vanilla extract, and sour cream. Mix the batter until combined.
- Fill each muffin cup 2/3 of the way full (you will have enough batter for about 14-16 cupcakes).
- Bake for 18-20 minutes, or until a cake tester comes out clean.
- Allow the cupcakes to cool.
Cookies and Cream Frosting
- With a standing mixer or hand mixer, cream the butter until it is light, fluffy and increased in volume (about 2-3 minutes).
- Add in powdered sugar, 1 cup at a time, beginning with 3 cups. Add in vanilla extract and 3 Tbsp of heavy whipping cream. Beat the mixture until combined.
- Add in crushed Oreos and mix until combined.
- If the frosting seems too thin, add in the remaining cup of powdered sugar. If it seems too thick, add in the remaining Tbsp of heavy whipping cream.
- Add in salt, to taste (it helps to cut through the sweetness).
Ganache
- Heat heavy whipping cream until just below a boil (either on the stove or in the microwave), and pour over the chocolate chips. Allow the mixture to sit for 4-5 minutes, then whisk until smooth.
Assembling the Cupcakes
- With a sharp knife, cut a circle in the center of each cupcake, about halfway down, removing the tops and centers.
- Fill each hole with some Oreo crumbs (about halfway full), then top the Oreos with the ganache, filling each center almost to the top.
- Place the tops back on each cupcake.
- With a piping bag or a knife, top each cupcake with frosting. Place half an Oreo on top of each.
- You can eat immediately (the ganache will be gooey), or you can allow the cupcakes to sit for 20-30 minutes (room temp is finand allow the ganache to fully set.
- Enjoy!
- Cupcakes can be stored at room temperature for a couple of days, or they can be stored in the fridge.