Cookies and Cream Cupcakes

Cookies and cream cupcakes with a chocolate ganache core and oreo crust. The name of these pretty much says it all, but these cookies and cream cupcakes are pretty much heaven in a mini cake.

Since we love our chocolate cake with cookies and cream icing, we wanted to do a play on one of our favorite cakes in cupcake form. The icing and cake are incredibly delicious on their own, but for these cupcakes, we added a chocolate ganache core and oreo cookie crust to make them even more decadent. The chocolate ganache is soft and fudgy in the center while the oreo crust adds the classic oreo cookie crunch texture underneath the cake.

Components of the Cookies and Cream Cupcakes:

1. Oreo Cookie Crust: The base of the cupcakes is an oreo cookie crust. It provides crunch and the classic oreo cookie texture underneath the soft cupcake. The crust is made from just two ingredients – oreos and butter. The oreos are ground until they become fine crumbs and then melted butter is stirred in. Once the mixture is combined, press ~2 tablespoons into the base of each muffin liner and bake before placing the cake batter on top.
2. Chocolate Cake: The chocolate cake we use for these cupcakes is our all time favorite chocolate cake recipe. Not only is this cake incredibly delicious, but it also comes together with one bowl and a whisk. It requires no creaming or beating, just stirring all the ingredients together. Once it is baked, the cake is tender, moist, and the best chocolate cake you will ever eat. 
3. Chocolate Ganache: To make the core of these cupcakes gooey and chocolatey, we fill them with chocolate ganache. Cream, butter, chocolate, sugar, vanilla, and sea salt are the perfect combination for a soft, chocolatey core.
4. Cookies and Cream Icing: The icing is a cream cheese base with pieces of oreo cookies throughout. The oreos are ground and mixed in at the end for a icing that will remind you of your favorite cookies and cream milkshake.

FAQs:

Can I just make the cake and icing? Yes! These are still extremely delicious without the oreo crust and chocolate ganache core. Simply omit those steps in the recipe.

Do I need to core the cupcakes before I fill them? You can if you want the core to be more pronounced, but we prefer to poke the cake with a knife and then use a metal piping tip to fill the cupcake. Be sure to firmly press the tip all the way to the bottom and then slowly bring it up to ensure ~1 tablespoon of ganache is inside each cake.

Tips for Cookies and Cream Cup

1. Oreo Crust: For the Oreo crust, make sure to finely grind the cookies for a crumbly texture and thoroughly combine them with melted butter for easy pressing into the muffin liners.
2. Chocolate Cake: When making the chocolate cake, use our all-time favorite recipe that requires just one bowl and a whisk for a fuss-free and delicious result. Although another version can be used, This is our absolute favorite that we make just about anywhere we need chocolate cake. We even sift the dry ingredients together and store them in a ziploc until we are ready to bake it to help with prep.
3. Ganache Core: To fill the cupcakes with the chocolate ganache, poke the cake with a knife and use a metal piping tip to firmly press into the center, ensuring approximately 1 tablespoon of ganache is inside each cake.
4. Oreo Icing: Customize the icing by adding more or fewer crushed Oreo cookies to achieve your desired level of cookies and cream flavor.

Ingredient Notes:

• Oreos: These iconic cookies are the star of the Oreo crust and the cookies and cream icing. Make sure to use the original Oreos or Newmans Chocolate Sandwich cookies for the best taste.
• Chocolate: Use high-quality chocolate for the ganache to achieve a rich and smooth texture. Dark or semi-sweet chocolate works well for the best flavor.
• Cream Cheese: Opt for full-fat cream cheese for a creamy and tangy base for the icing. We find good cream cheese makes all the difference for these cookies and cream cupcakes.

Print

Cookies and Cream Cupcakes

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12

Ingredients

Cupcakes:

• 1 cup sugar
• 7/8 cup flour 105 grams
• 3/8 cup cocoa powder 36 grams
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup neutral oil vegetable oil
• 1/2 cup buttermilk
• ½ cup hot coffee

Ganache:

• 2.5 oz chocolate chopped or chocolate chips
• 2 tablespoons butter cut into 4 pieces
• ⅜ cup sugar
• ⅜ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Cookies and cream frosting:

• 1 cream cheese room temperature
• 1 stick butter room temperature
• 1 tablespoon vanilla extract
• ¼ teaspoon almond extract
• ½ teaspoon salt
• 4 cups powdered sugar
• 1 cup chocolate sandwich cookie finely crumbled
• Extra chocolate sandwich cookie for decorating

Crust:

• 6 oz chocolate sandwich cookies
• 3 tablespoons melted butter

Instructions

Crust:

• Preheat the oven to 350 F
• Pulse chocolate sandwich cookies in a food processor until the cookies are a fine crumb
• Pour in melted butter and pulse until evenly combined
  
• Scoop ~2 tablespoons of the crust into a lined cupcake pan (evenly distribute between all 12)
• Press the mixture down with your fingers or the back of a measuring cup until it forms an even, compact layer (be sure to do this firmly so the layer is very compact)
• Bake for 8 minutes and set aside to cool while you make the cake
  

Cupcakes:

• Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
• Add the vanilla, eggs, buttermilk, and oil and stir until combined
• Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
  
• Pour the batter over the baked crust and cook for 20 minutes on 350 F or until a toothpick comes out clean
  

Ganache:

• To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside
• In a small pan over medium heat, heat cream and sugar until hot but just before boiling
• Pour the heated cream and sugar over the bowl of chocolate and stir until smooth
• Set in the fridge until cooled but not hard
• Once it is cooled, add it to a piping bag with a ¼” metal tip or to a ziploc and cut a ¼” inch circle out of the corner
  

Frosting

• On medium high, whip cream cheese, butter, extracts, and salt for 1-2 minutes until fluffy. Turn the mixer down to low, and add in the powder sugar 1 cup at a time. After it is mixed in, turn up the mixer speed to medium high and whip for 2 minutes. Turn off the mixer, and add 1 cup of crushed chocolate sandwich cookie crumbs until just combined.
  

To compose the cupcakes

• With a knife, poke a hole in the center of the cupcake and using a metal tip, pipe in the ganache filling (be sure to press the piping bag to the bottom of the cupcake them slowly bring it upwards to fill the cake).
  
• Pipe on the cookies and cream icing and place a chocolate sandwich cookie on top
  

These cookies and cream cupcakes with a chocolate ganache core and Oreo crust are a dream for any oreo or cookies and cream lover. The combination of a crunchy Oreo crust, moist chocolate cake, gooey chocolate ganache, and cookies and cream icing creates the best combination of flavor and texture. Whether you make them with all the components or customize to your preference, these cupcakes are sure to be a favorite for any celebration or weekend bake.

Note: Please make sure to follow the recipe instructions and adjust measurements, baking times, and other details according to your specific preferences and equipment used.