My favorite moist Chocolate Oreo Cupcakes with Cookies and Cream Buttercream 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.
Chocolate Oreo Cupcakes Recipe
I have a very specific and weirdly good memory.
I can tell you the first and last names of most kids in my elementary classes. I can tell you very ordinary, but extremely accurate accounts of particular days, moments, situations, etc. If I can tell you that, you can be sure I remember, detail for detail, every embarrassing situation I’ve been in.
In fact, I can probably tell you where I was when I first tried most desserts.
It’s a gift. (Unless you happen to be the one who gets to listen to my very interesting stories… 😜)
When it comes to Oreos? I’m pretty sure my first introduction to them was at my neighbor’s house when I was little. During the summers, we’d hang out with their kids at their house, swim in their pool and eat their amazing snacks.
Seriously, their pantry was a kid’s dream. Almost every afternoon, one of their sons and I would sit in their walk-in pantry, pour strawberry ice cream syrup in milk and dunk our Oreos.
And these Choocolate Oreo Cupcakes with ganache filling are just begging for a glass of milk. They’re incredibly rich, so moist, and so, so irresistible. And the cookies and cream frosting on top? It’s literally and figuratively the icing on the cake.
Let’s Talk Cookies and Cream Cupcakes Ingredients:
- Unsalted Butter: I prefer unsalted butter because I can control the salt content.
- Oil: You can use vegetable oil or canola oil—whichever you have on hand. We make these chocolate cupcakes with oil and butter because it makes them moist and very rich.
- Sour Cream
- Granulated Sugar
- Brown Sugar
- Cocoa Powder
- Espresso Powder: This is an optional ingredient, but espresso powder helps enhance the flavor of the chocolate.
- All Purpose Flour
- Baking Powder
- Baking Soda
- Hot Coffee: This is an optional ingredient as well, and if you don’t want to use it, you can substitute hot water.
- Buttermilk: Buttermilk makes for a very rich chocolate cupcake.
- Vanilla Extract
- Semi Sweet Chocolate: We use the semi-sweet chocolate for the ganache. You can use chips or chopped chocolate.
- Heavy Cream
- Crushed Oreos
- Powdered sugar
While these chocolate oreo cupcakes call for a few different ingredients, and take a few steps, they are incredibly worth the bit of effort. Promise.
How To Make These Oreo Cupcakes From Scratch:
- Chocolate: Whisk cocoa powder, espresso powder, and coffee together. Set aside.
- Batter: Cream the butter and oil together until light and fluffy. Add in both the granulated sugar and the brown sugar. Cream the mixture until light and fluffy. Add in the eggs, beating until well combined.
- Dry Ingredients: Sift flour, baking soda, baking powder, and salt together.
- Wet Ingredients: Alternately, add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Lastly, once combined, add in the chocolate mixture, vanilla extract, and sour cream.
- Bake: Fill each muffin cup 2/3 of the way full and bake until the cake tester comes out clean. Allow to cool.
- Ganache: Heat heavy whipping cream and pour over the chocolate chips. Allow the mixture to sit for a few minutes, then whisk until smooth. Cut a circle in the center of each cupcake, about halfway down. Fill each hole with the ganache and top with oreo crumbs. Then, place the cake circles back on top.
- Frosting: Cream the butter until light and fluffy. Add in the powdered sugar and beat until combined. Add in the vanilla extract and heavy whipping cream, and beat until combined. Lastly, add in the Oreo crumbs and a pinch of alt. Spread the frosting on top of each cupcake.
These cupcakes should be stored in an airtight container either in the fridge or at room temperature. While they will last longer if stored in the fridge, I do suggest letting them reach room temperature before serving them. (Cake tends to get very dry and crumbly when it’s cold.)
- Pipe: You can pipe the frosting on the cupcakes with a piping bag. I did not use a tip because I did not want the Oreo crumbs to get stuck in the tip.
- Knife: You can also just spread the frosting on with a knife.
- Spoon: If you want to make the frosting look a little fancier than spreading with a knife, but also don’t want to whip out the piping bag, you can use the back of a spoon. Place a big dollop of frosting on each cupcake and then use the back of a spoon to spread.
How To Fill These Stuffed Chocolate Cupcakes:
- Sharp Knife: Use a sharp pairing knife to cut the centers of the cupcakes out. You want to cut about halfway down and at a slight angle so the centers pop out easily.
- Save the Centers: Make sure you save the centers. You are going to put them back on top of each cupcake once they are filled.
- Filling: Spoon or pipe the filling into the centers of each cupcake and then top with crushed oreos. You want to fill only about halfway full so there is still room to put the tops back on.
Quick and Easy Chocolate Cookies and Cream Cupcakes Tips:
- Coffee: Coffee enhances the flavor of chocolate. However, you can substitute hot water for coffee, if you prefer. You can also omit the espresso powder.
- Sift: Sift the the dry ingredients before adding them to the batter. It is an extra step, but it is a necessary step if you want a fluffy chocolate cupcake.
- Butter and Oil: The reason these oreo chocolate cupcakes made with oil and butter is because the butter yields a rich and more flavorful chocolate cake while the oil makes it a very moist chocolate cake.
- Cupcake Tin: Fill the cupcakes only about 2/3 of the way full because they will rise quite a bit as they bake.
When you’re done with these Oreo Cupcakes with ganache, try these other cookies and cream recipes:
- Cookies and Cream White Chocolate Cookies
- Chocolate Chip Oreo Pudding Cookies
- Chocolate Oreo Cream Pie
- Mint Chocolate Oreo Ice Cream Pie
- Triple Layer Oreo Cookies and Cream Cake
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.
- 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
- 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
- 3 oz semi-sweet chocolate chips
- 6 oz heavy whipping cream
- 1/3 cup crushed Oreos (3-4 Oreos)
- 7-8 Oreos, cut in half
- 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.
- 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).
- 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.
- 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.
- Cupcakes can be stored at room temperature for a couple of days, or they can be stored in the fridge.
Here are some other Oreo recipes you might love:
No Bake Oreo Chocolate Cream Pie
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