By daily 
Cookies and Cream Cupcakes Recipe
🧁 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🧁
Chocolate Cupcakes:
¼ cup semi-sweet or dark chocolate chips
¼ cup dark cocoa powder
¾ cup boiling water
¾ cup all-purpose flour
¾ cup granulated sugar
½ tsp baking soda
½ tsp salt
⅓ cup vegetable oil
2 eggs, room temperature
2 tsp vanilla extract
Cookies and Cream Buttercream Frosting:
1 cup unsalted butter, room temperature
2 ½ cups powdered sugar
2 tsp vanilla extract
¼ tsp salt
2 tbsp heavy cream
½ cup chocolate sandwich cookie crumbs (about 5 cookies, finely ground)
Chocolate Ganache:
¼ cup semi-sweet or dark chocolate chips
2 tbsp heavy cream
🧁 𝗗𝗲𝗰𝗼𝗿𝗮𝘁𝗶𝗼𝗻 🧁
12 mini chocolate sandwich cookies (like Oreos)
Instructions
1. Make the Chocolate Cupcakes:
Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
In a small bowl, stir together chocolate chips, dark cocoa powder, and boiling water until the chocolate chips melt. Set aside to cool slightly.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Add the cooled chocolate mixture to the dry ingredients and gently whisk until combined.
Add the vegetable oil, eggs, and vanilla extract, and whisk until smooth.
Pour the batter into the cupcake liners, filling each about ⅔ full.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
2. Prepare the Cookies and Cream Buttercream Frosting:
In a large bowl or stand mixer fitted with a whisk attachment, beat the butter on medium-high speed for 5 minutes, until light and fluffy.
Gradually add powdered sugar, mixing on low until incorporated. Add the vanilla extract, salt, and heavy cream, and whip for 2-3 more minutes on medium-high speed until fluffy.
Fold in the finely ground cookie crumbs and mix on low until combined.
3. Make the Chocolate Ganache:
In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave for 30 seconds and stir.
If needed, microwave for an additional 15 seconds, then stir until the ganache is smooth.
4. Assemble the Cupcakes:
Fill a piping bag with the cookies and cream frosting and use an Ateco 826 or similar piping tip to swirl the frosting onto the cooled cupcakes.
Drizzle the chocolate ganache over the frosting using a small piping bag or squeeze bottle.
Top each cupcake with a mini Oreo for garnish.
Enjoy these decadent Cookies and Cream Cupcakes! They’re perfect for any celebration or just as a treat for Oreo lovers.🧁🧁🧁