Why You’ll Love Cookies & Cream Cupcakes with Chocolate Ganache Filling Recipe

Delightful combination of classic cookies and cream and rich chocolate ganache
Moist cupcakes with a surprise filling in every bite
Silky buttercream frosting with real crushed cookies
Great for bakers of all skill levels

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:
milk (your choice of unsweetened almond or whole milk)
white vinegar
granulated sugar
canola oil
vanilla extract
corn starch
baking powder
baking soda
all-purpose flour
salt
cookies (such as Oreo or similar)

For the Milk Chocolate Ganache:
milk chocolate (chips or chopped)
heavy whipping cream

For the Oreo Buttercream Frosting:
butter
powdered sugar
milk
salt
crushed cookies

Directions

Preheat your oven to 350°F (175°C) and prepare a cupcake liner tray.
Combine milk and vinegar and let it rest briefly to lightly acidify the milk.
Stir in sugar, oil, and vanilla extract until well blended.
Sift together dry ingredients and fold into wet mixture to make a smooth batter.
Place one cookie at the base of each cupcake liner, then pour batter over it.
Bake until the cupcakes are firm to the touch (about 13–15 minutes).
Prepare the ganache by heating the cream and stirring in the chocolate until smooth and glossy.
Make the buttercream by whipping butter, then adding powdered sugar in stages with milk and salt. Finally fold in the crushed cookies.
Once cupcakes are cool, core out a small section from the center and fill with chocolate ganache.
Pipe or spread the cookies & cream buttercream on top and enjoy.

Servings and timing

Makes approximately 6 cupcakes
Bake time: about 13–15 minutes
Prep time (including ganache and frosting): around 30–40 minutes

Variations

Use dark chocolate instead of milk chocolate for a richer ganache
Add crushed cookies into the cupcake batter for extra texture
Sprinkle cookie crumbs on top of the frosting for extra decoration

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 3 days
Bring to room temperature before serving for best texture
Ganache-filled cupcakes are not ideal for reheating; simply enjoy them chilled or at room temperature

FAQs

How do I prevent the ganache from spilling out?

Make sure the cupcake has a small well for the ganache, not too large, and let the ganache cool slightly so it thickens before filling.

Can I make these cupcakes ahead of time?

Yes, you can bake and cool the cupcakes a day before filling and frosting.

What type of cookies should I use?

Classic sandwich cookies like Oreo or similar work best for the cookies & cream flavor.

Can I freeze these cupcakes?

You can freeze them without ganache for up to 2 months. Add ganache and frosting after thawing.

How do I crush the cookies for the frosting?

Place cookies in a zip-top bag and gently crush them with a rolling pin, or pulse them in a food processor.

Is there a dairy-free option?

You can use dairy-free chocolate and dairy-free milk alternatives to make this recipe dairy-free.

Can I double the recipe?

Yes, simply double all ingredient amounts to make more cupcakes.

What’s the best way to frost them?

Use a piping bag with a star tip for a decorative touch, or spread with a knife for a rustic look.

My cupcakes are dry — what might be the cause?

Overbaking can cause dryness, so check for doneness early.

How do I store leftover frosting?

Keep leftover frosting in an airtight container in the fridge for up to 3 days and whip again lightly before use.

Conclusion

These Cookies & Cream Cupcakes with Chocolate Ganache Filling are a fun and impressive dessert that combines classic cookie flavor with rich ganache and creamy frosting. Perfect for celebrations or cozy weekends baking at home, they’re sure to delight cookie lovers and cupcake fans alike.