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Homemade Cookies and Cream Frosted Hersheys Chocolate Cupcakes

Indulge in the Ultimate Treat: Hershey’s Chocolate Cupcakes with Irresistible Cookies & Cream Frosting!

Delicious Homemade Oreo Chocolate Cupcakes with Cookies and Cream Frosting

The Sweetest Secret: My All-Time Favorite Cookie Inspires This Recipe

Ask me about my all-time favorite cookie, and without a moment’s hesitation, the answer will always be… OREOS. There’s something undeniably magical about that classic chocolate wafer and creamy filling. It’s a flavor combination that brings back a flood of happy memories and pure indulgence. So, it was only a matter of time before my adoration for Oreos inspired a truly extraordinary dessert: these sensational Hershey’s Chocolate Cupcakes, crowned with a dreamy Cookies & Cream Frosting.

These aren’t just any cupcakes; they are a decadent experience designed to delight every chocolate and cookie lover. The rich, moist Hershey’s chocolate base perfectly complements the incredibly fluffy and flavorful Oreo frosting. Seriously, once you try these, you’ll be tempted to hide them from everyone else! This recipe is crafted to create an unforgettable treat that you’ll want to make again and again.

From Beloved Cake to Perfect Cupcakes: The Hershey’s Legacy

If you’ve been a loyal follower of my blog for a while, you’ve likely encountered my legendary Homemade Hershey’s Chocolate Cake. It’s not only one of my most cherished recipes but also one of the very first I ever shared when I began my blogging journey. That cake quickly became a reader favorite, racking up countless visits and rave reviews. Why? Because Hershey’s cocoa creates an unparalleled chocolate flavor—deep, rich, and utterly satisfying.

It was only natural to translate that same incredible chocolate magic into individual portions. These Hershey’s Chocolate Cupcakes inherit all the fantastic qualities of that beloved cake: a tender crumb, intense cocoa flavor, and a moistness that makes them irresistible. They serve as the perfect canvas for our show-stopping Cookies & Cream Frosting, elevating a simple cupcake into a gourmet delight. Trust me, the combination of Hershey’s and Oreos is a match made in dessert heaven!

Crafting the Perfect Cookies & Cream Frosting: The Secret to Fluffy Perfection

The star of this recipe, beyond the exquisite chocolate cupcake, is undoubtedly the Cookies & Cream Frosting. This isn’t your average buttercream. This unique frosting employs a technique often called “Ermine frosting” or “cooked flour frosting,” resulting in a whipped, incredibly light, and less-sweet frosting than traditional buttercreams. It’s wonderfully stable and has a velvety texture that truly melts in your mouth, making it the ideal partner for our robust chocolate cupcakes.

The secret lies in first cooking milk and flour into a thick, paste-like consistency, then chilling it thoroughly. This cooled “roux” is then whipped with butter, powdered sugar, and vanilla to create an airy and smooth base. The addition of crushed Oreos, *with their cream filling still intact*, infuses the frosting with that unmistakable cookie flavor and delightful textural bits. The contrast between the dark chocolate cupcake and the speckled white frosting is as pleasing to the eye as it is to the palate. Get ready to fall in love with a frosting that’s truly a cut above the rest!

Tips for Baking Your Best Hershey’s Chocolate Cupcakes

Achieving bakery-quality cupcakes at home is easier than you think with a few key tips. First, ensure all your cold ingredients, especially the eggs and buttermilk, are at room temperature. This helps them emulsify better, leading to a smoother batter and a more uniform, tender crumb. When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can develop the gluten in the flour too much, resulting in tough, dry cupcakes. A light hand here is crucial for that desirable moistness.

Filling your cupcake liners is another important step. Aim to fill them only about halfway to two-thirds full. This allows the cupcakes to rise beautifully without spilling over the sides, giving you that classic domed top perfect for frosting. Baking times can vary slightly depending on your oven, so always do the toothpick test: insert a toothpick into the center of a cupcake; if it comes out clean, they’re done. Lastly, patience is a virtue! Allow your cupcakes to cool completely on a wire rack before even thinking about adding that delicious Cookies & Cream Frosting. Frosting warm cupcakes leads to a melting mess and runny disaster. A fully cooled cupcake provides the perfect stable base for your masterpiece.

Hershey’s Chocolate Cupcakes with Cookies & Cream Frosting!

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Ingredients

Frosting Ingredients:

  • 1 cup whole milk
  • 5 tablespoons all purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1 cup butter softened
  • 1 cup powdered sugar
  • 1 cup crushed Oreos with cream still inside!

Chocolate Cupcake Ingredients:

  • 1/2 cup Hershey’s unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup real buttermilk

Instructions

HOMEMADE CHOCOLATE CUPCAKE DIRECTIONS:

  1. Preheat oven to 350°F (175°C).
  2. Line a 12-cup muffin pan with cupcake liners. Set aside.
  3. In a large bowl or stand mixer, whisk together the Hershey’s cocoa powder, all-purpose flour, baking soda, baking powder, and salt until thoroughly combined. Set aside.
  4. In a separate medium bowl, whisk the eggs, granulated sugar, packed light brown sugar, vegetable oil, and vanilla extract until completely incorporated and smooth.
  5. Pour half of the wet ingredients into the dry ingredients. Mix on low speed, then add half of the buttermilk. Repeat with the remaining wet ingredients and buttermilk. Be careful not to overmix; stop once all ingredients are just combined to ensure tender cupcakes.
  6. Spoon the batter into the prepared cupcake liners, filling each only halfway to avoid spilling over during baking.
  7. Bake for 16-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Allow the cupcakes to cool completely in the pan on a wire rack before attempting to frost them.

COOKIES AND CREAM FROSTING DIRECTIONS:

  1. In a small saucepan, whisk together the cold whole milk and all-purpose flour. Place over very low heat and continue to whisk constantly until the mixture thickens into a paste-like consistency. Remove from heat.
  2. Transfer the thickened milk-flour mixture to a separate bowl and place it in the refrigerator or freezer for about 15 minutes, until it is thoroughly chilled. It must be cold before proceeding.
  3. In a medium bowl, combine the softened butter, powdered sugar, and vanilla extract. Begin mixing well. Once partially combined, add the chilled milk-flour mixture. Using a stand mixer or hand mixer, beat on medium-high speed for 3-4 minutes until the frosting is incredibly light, fluffy, and smooth.
  4. Gently fold in 1 cup of crushed Oreos (remember, keep the cream filling in for extra flavor!) and mix for an additional 45 seconds on low speed until just distributed.
  5. Pipe or spread generously onto your cooled chocolate cupcakes. ENJOY!

Customizing Your Oreo Cupcake Masterpiece

While this recipe is perfect as is, don’t hesitate to get creative! You can experiment with different Oreo flavors—think Golden Oreos for a vanilla-based cupcake, or mint Oreos for a festive twist. For an extra touch of flair, garnish your frosted cupcakes with additional crushed Oreos, a drizzle of chocolate syrup, or some fun sprinkles. These cupcakes are also a fantastic base if you ever want to make a larger cake version; just adjust baking times and quantities accordingly. The versatility makes them perfect for any celebration or just a delightful weekend treat.

Frequently Asked Questions About Hershey’s Chocolate Cupcakes with Cookies & Cream Frosting

Can I use Dutch-processed cocoa powder instead of Hershey’s unsweetened cocoa?

Yes, you can! Dutch-processed cocoa powder will give your cupcakes a darker color and a slightly milder, less acidic chocolate flavor. Ensure your baking soda and baking powder ratios are correct for your chosen cocoa, as Dutch-processed cocoa is neutral and requires more baking powder.

Can I make the Cookies & Cream Frosting ahead of time?

Absolutely! You can prepare the cooked milk and flour mixture up to 2-3 days in advance and keep it refrigerated. When you’re ready to frost, let the cooked mixture come closer to room temperature for easier whipping, then proceed with the recipe. The fully prepared frosting can also be stored in an airtight container in the fridge for a few days; just re-whip it for a few minutes before piping.

How should I store these cupcakes?

Store the frosted cupcakes in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or for longer storage, you can refrigerate them for up to 5 days. Bring them to room temperature for about 30 minutes before serving for the best flavor and texture.

What if I don’t have buttermilk?

No problem! You can easily make a homemade buttermilk substitute. For 1/2 cup of buttermilk, simply pour 1/2 cup of whole milk into a measuring cup and stir in 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles. This acidity helps activate the baking soda and keeps the cupcakes moist.

Did you make this recipe?

Make sure to follow on Pinterest for more recipes and share your creations! Tag us and let us know how your delicious Oreo Chocolate Cupcakes turned out.

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