Description
Delicious Oreo Cupcakes made with rich chocolate cake and topped with airy whipped cream frosting, featuring bits of crunchy Oreos.
Ingredients
Scale
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup crushed Oreo cookies
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Extra Oreo cookies for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.
- Combine the chocolate cake mix, eggs, water, and vegetable oil in a large mixing bowl, blending until smooth.
- Fold in the crushed Oreo cookies gently with a spatula.
- Spoon the batter into the liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the cooled cupcakes generously with the whipped cream and garnish with half an Oreo cookie.
Notes
For a dairy-free option, substitute heavy cream with full-fat coconut cream. Store cupcakes in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg