Chocolate Cookies and Cream Cupcakes

Chocolate Cookies and Cream Cupcakes with bits of cookies and cream bars baked into the center. The cupcakes are topped off with a delicious Oreo buttercream frosting. This recipe is made completely from scratch using fresh ingredients for a robust flavor profile that brings cookies and cream cupcakes chocolate and candy together in a beautiful dessert.

The decadent chocolate cake brings together cocoa powder, sour cream, and 2 large crushed Cookies and Cream candy bars. The addition of the candy bars adds moisture and flavor to the otherwise standard chocolate cupcake along with the addition of sour cream which really elevates the robust flavor.

Our creamy homemade buttercream is where the chocolate Oreo sandwich cookies can be brought center stage if you choose. Crush up the cookies and mix them right into the buttercream, sprinkle them on top, and add a darling mini cookie for garnish and a little something extra.

Cookies and Cream Cupcakes can be made as decadent or simple as you like. They can be made with chocolate, or if you prefer, you can make a lighter vanilla cupcake for your guests that don’t want the chocolate cake. The buttercream can also be changed up as you could go with a chocolate or even peanut butter buttercream!

Cupcakes are so much fun and very easy to make personal to you and your event. Don’t be afraid to play around with this cookies and cream cupcakes recipe and make it your own with some personal flair.

When we first started making cupcakes, we had no idea that you could literally toss just about any frozen chocolate candy into the center and it would bake right in. Candy cupcakes quickly become some of our favorites to serve at birthdays, family parties, and holidays. The candy brings a fun twist to the popular dessert, and kids always love a tiny cake decked out with extra goodies.

How do I bake the best chocolate cupcakes?

Baking a robust, full flavored chocolate cake lies mainly in the ingredients that you use. Scratch made recipes that bring in intensity of flavor, add moisture and complexity are always going to outshine the rest. Your cookies and cream cupcakes will taste much better if you prioritize the details.

Tips for making the best chocolate cupcakes

• Always use the freshest and best quality ingredients possible, including your leavening agents like the baking powder and soda. The freshest ingredients will not only have the most flavor, they will also result in fluffy, delicate baked cakes that stand tall and have phenomenal texture.
• Add extra moisture using butters, whole milk, sour cream and even extra eggs. These ingredients bring fats to the cake batter which will help with the flavor and rise. They will also keep the cupcakes light and fluffy after they have cooled.
• Using dark cocoa powders, espresso powders, and even a spoonful of something like Oreo powder will not only intensify the color of your chocolate cupcakes, but will also deepen the cocoa flavor and make it a truly rich chocolate cake.
• It’s important not to over mix the batter. Mix the dry and wet ingredients separately before combining together; then, only mix until the ingredients are just combined. Over mixing will cause the cupcakes to bake very dense, and can result in fallen cakes once they have cooled.
• Allow time for the ingredients to warm to room temperature; this includes the eggs, butter, sour cream, even the milk. Warm ingredients will mix faster and smoother, giving you a better consistency and texture in your chocolate cakes.

How can I get an even bake for my cookies and cream cupcakes?

The challenge of over baking and under baking can be a daunting detail if you are new to the world of baking, especially when it comes to delicate cakes that need a fluffy and light texture. This is another important detail that will make all the difference for your cupcakes.

Tips for baking your cookies and cream cupcakes

• Be aware that all ovens cook at different temperatures and might require different cook times and/or temperatures. If you don’t know your oven very well, be sure to err on the side of caution and keep an eye on your cupcakes while they are baking.
• Low and slow is a good rule to follow when it comes to baking, because this will prevent the tops and edges of the cakes getting burned. It can also prevent the cakes from falling once they are removed from the oven.
• Don’t over crowd the cupcakes in the tin, maybe even space them apart in every other well. This will give a more even distribution of heat which will bring an even bake to the cupcakes.
• Use cupcake liners to help insulate and protect the cupcakes from burning, and to give you an easier release from the tin.
• Fill the cupcakes evenly using a large ice cream or cookie scoop. We recommend filling only 2/3 full to prevent over flow and burnt edges.
• Consider setting your oven temperature to 425 degrees F and baking the cupcakes for 6-10 minutes. This will infuse a lot of heat to the interior of the cakes very quickly, you can then reduce to the 350 degrees F for the remainder of the cook time.
• Remove the cupcake right when they are done baking and no longer wet in the middle. They will continue to bake slightly, and set after they have cooled.

What other candies can I add to cupcakes?

Our darling Easter Egg cupcakes are another fun candy filled cupcake recipe. They feature an entire Cadbury egg baked into the center of the cupcakes and they turned out so delicious and cute. Decadent Snickers Cupcakes, and Reese Peanut Butter Cupcakes are two more of our most popular candy cupcakes if you are looking for another delicious chocolate option.

Does the addition of candy affect the bake time for my cupcakes?

It can, it will depend on the type of candy and how much has been added to the cupcake batter. A candy that has a gooey or soft consistency will of course bring the level of moisture up, possibly requiring a slightly longer bake time. Candy bars that have caramel, marshmallow, or a high fat content will result in a softer cupcake, but wont necessarily need a longer bake.

The key is to start moderately and check the cupcakes through the baking process if you are unfamiliar with baking candy infused cupcakes. We don’t recommend disturbing the cupcakes during the baking process by opening the oven door frequently, but one or twice will be alright.

Can I use fancy cupcake liners for these cookies and cream cupcakes?

One of our favorite things about cupcakes is the ability to use a variety of liners to showcase the tiny cakes, elevate your theme, and add a pop of color or sophistication to your dessert table. You can use any type of cupcake liner you like for this recipe, and we definitely encourage you to have fun using them to bring your theme or color scape to life.

Liners and wrappers will go a long way in bringing your cupcakes to life, and the choice of design will have a powerful impact on the display of your desserts.

Recipe for Cookies and Cream Cupcakes

We recommend following the recipe and process exactly until you are familiar enough to begin personalizing it and changing it up. We have always had great success with it, and it has proven one of our most popular cupcake recipes on the blog.

Cookies and Cream Cupcakes Ingredients

This cookies and cream cupcakes recipe is made with fresh ingredients for a completely scratch made cake that prioritizes flavor and texture for the ultimate in decadence. You can substitute the ingredients if you prefer, but the flavor and consistency of the cupcakes will change a bit. If you would like to use lower fat ingredients, non diary alternatives, or omit ingredients completely it can be done but it will change the cupcakes.

The Oreo Buttercream

1. This frosting is decorated with a simple swirl. You can use your favorite decorating tip or apply it with a small butter knife.
2. We used a large Wilton 2D tip to make the traditional cupcake swirl. The frosting needs a fairly big opening to get all of the crushed cookie bits through the tip, so you won’t be able to use a small one if you add the crushed cookies to the buttercream.
3. Garnish your cookies and cream cupcakes with a mini Oreo cookie and extra crumble to bring an extra flair.
4. You can make the buttercream ahead of time if that is easier. It will need to be kept in the fridge so that it doesn’t melt, and we recommend waiting to add the cookie crumbs until you are ready to decorate and serve the cupcakes so that they don’t soften too much.

Can I use a whipped cream frosting for cookies and cream cupcakes?

Absolutely! A whipped cream frosting will give you a lighter option if that is what you are looking for, and will compliment the rich chocolate cupcakes and Oreo cookies very well. One of our favorite recipes comes from Sugar Spun Run. She has a delicious whipped cream frosting that uses unflavored gelatin for a very stable and structured frosting that can be decorated with.

This is a great option if you are looking to lighten the flavor and richness of these cupcakes. A standard American buttercream is pretty heavy, and paired with the heaviness of the cookies and cream candy and the Oreo cookies filling; it can be a little much for some folks.

Cookies and Cream Cupcakes can be made with a variety of cakes and frostings

We love this recipe as it is written. It keeps with the cookies and cream candy bar which is a true classic. But, you can definitely add your own flair and bring out more of an Oreo cookies presence if you like. Here are some ways to change up this recipe and have some fun with flavor and presentation.

• Make vanilla cupcakes or serve a mixture of both chocolate and vanilla.
• Use a chocolate buttercream, a peanut butter buttercream, or even a mint buttercream! These are all popular flavors that folks love with Oreo cookies.
• Go all in with the cookies and cream theme and omit the Oreo cookies altogether. Instead, garnish with chunks of the classic candy bar.

The addition of the cookies infused with the buttercream is optional

If you find that the intensity of the sweetness or heaviness of the buttercream is too much, here are few things you can try.

1. You can use fewer crushed cookies in the buttercream
2. You can omit them altogether and use them only as a garnish
3. You can scrape out the filling and add only the crushed cookies to the buttercream

We love these cookies and cream cupcakes, and we know you will too! They make a fun addition to any dessert table, birthday party, family picnic, or themed party.

Printable Recipe Cookies and Cream Cupcakes

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Yield: 24 frosted cupcakes

Cookies and Cream Cupcakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Chocolate Cookies and Cream Cupcakes with bits of cookies and cream candy bars baked into the center. The cupcakes are topped off with a delicious Oreo buttercream frosting.

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Ingredients

• For the Cupcakes:
• 1/2 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup hot water
• 2-1/4 cups flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1-2/3 cup granulated sugar
• 1 tablespoon vanilla
• 3/4 cup sour cream
• 2 lg cookies and cream hershey's candy bars (broken into small pieces)
• 1 cup butter (2 sticks, cut into small pieces)
• For the Frosting:
• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 1-/2 tsp vanilla
• 3-4 tbsp milk
• 1/2 cup crushed mini Oreos with filling removed

Instructions

CUPCAKES

1. Preheat oven to 350 F
2. Line cupcake tin with cupcake liners.
3. Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
4. Whisk together the unsweetened cocoa powder and the hot water in a small bowl.
5. Heat butter and sugar together in a medium bowl on the stove on medium to low heat setting.
6. Heat and whisk until they are just combined and melted together.
7. Add in the cocoa powder mixture to the butter and sugar mixture.
8. Remove from heat and blend with an electric beater for 4-5 minutes until it is cool.
9. Add in eggs one at a time mixing thoroughly between additions.
10. Mix in vanilla
11. Finally alternate adding in the flour and the sour cream in additions of thirds until they are completely blended in.
12. Once the batter is finished, crumble up cookies and cream bars and add them to the batter, fold in the cookie bar, do not blend with the electric blender.
13. Bake in the oven for 15-18 minutes or until a toothpick can be inserted and comes out cleanly.

FROSTING:

1. Beat butter with an electric mixer for 2-3 minutes until it is pale and fluffy.
2. Slowly adding powdered sugar and beat in between additions.
3. Add in the vanilla extract next mixing thoroughly.
4. Add the milk in and mix to desired consistency.
5. Next, remove the cream filling from the mini Oreos and place in a plastic sandwich bag. Crush the cookie portion until it is fine powder. You do not want any chunks of Oreo left if you are planning on decorating with an icing tip! it clogs the tip.
6. beat the Oreos into the frosting mixture until it is combined.
7. Decorate the cupcakes after they are completely cooled.
8. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
• 
  Wilton Elegance Cupcake Liners, 150-Count
• 
  Stainless Steel Mixing Bowls with Lids (Set of 3) by Fitzroy and Fox, Blue or Red

Nutrition Information

Yield

24

Serving Size

1 Frosted Cupcake
Amount Per Serving Calories 399Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 71mgSodium 210mgCarbohydrates 51gFiber 1gSugar 37gProtein 4g

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