These moist Chocolate Oreo Cupcakes with homemade Cookies and Cream Frosting are filled with chocolate ganache and Oreo crumbs, making these outrageously chocolatey cupcakes irresistible. This over-the-top chocolate Oreo dessert is sure to be a crowd pleaser!
Chocolate Oreo Cupcakes with ganache filling are incredibly rich and extremely moist. The Oreo frosting on top? It’s literally and figuratively the icing on top.
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.
I prefer to dunk my Oreos in plain milk now, but man, that strawberry milk was life when I was little. (Note to self…make something with strawberries and Oreos stat.)
Ever since those summer days, Oreos have and forever will be one of my favorite store bought cookies. I love using them for crusts (like in this Mint Chocolate Ice Cream Pie), for cakes (like this Oreo Cookies and Cream Layer Cake) and in cookie bars (like these Marshmallow Chocolate Oreo Cookie Bars).
These cookies and cream cupcakes are one of my favorite desserts featuring the holy grail of cookies, aka, Oreos. Moist chocolate cupcakes filled with crushed Oreos and chocolate ganache and topped with Oreo frosting? I mean, does it get any better?
As a self-proclaimed chocolate lover and expert, these Chocolate Oreo Cupcakes are rich, fudge-like (thanks to the ganache–just look at it below 😍) and 100% amazing.
Let’s get down to the nitty gritty deets about these Chocolate Oreo Cupcakes.
Chocolate Oreo Cupcakes Ingredients:
- cocoa powder, espresso powder & hot coffee
- flour, baking powder, baking soda & salt
- butter, oil & sour cream
- buttermilk, eggs & vanilla extract
- semi-sweet chocolate, heavy cream & crushed Oreos
- butter, powdered sugar, heavy cream, vanilla extract & crushed Oreos
There are a few steps here to these cupcakes, but they are oh-so-worth it—trust me, guys. Worth it.
Tips & Tricks to making these Chocolate Oreo Cupcakes with Cookies and Cream Frosting (aka, Cookies and Cream Cupcakes):
- Coffee enhances the flavor of chocolate. While I use brewed coffee and espresso powder to enhance the rich chocolate flavor in these cupcakes, the cupcakes themselves do not taste like coffee. However, you can omit the espresso powder and substitute hot water for the hot coffee, if you prefer.
- Make sure you sift the dry ingredients together. This yields a lighter and fluffier texture for your cupcakes. If you skip sifting, your cupcakes might be a bit denser.
- Fill the cupcake tin up only about 2/3 of the way full.
Chocolate Oreo Cupcakes with Filling tips and tricks cont.:
- You can omit the ganache filling, if you desire (why you would do that, I have no idea 😉). The ganache not only adds extra flavor and richness, it also makes these extremely moist chocolate cookies and cream cupcakes.
- To fill these oreo cupcakes with oreos and ganache, you will use a knife to cut the tops and centers out of the cupcakes. I cut into the cupcakes about halfway down, filled with Oreo crumbs and ganache, then placed the tops back on (you can see in my instagram highlights step-by-step video instructions).
- I piped the frosting on, but did not use a tip. If the Oreo crumbs in the Oreo buttercream are too large, they will get stuck in a piping tip.
Ready to bake??
- 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: