Description
Delicious Oreo cupcakes with a rich chocolate cake base, filled with crushed Oreo cookies and topped with fluffy whipped cream frosting.
Ingredients
Scale
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup water (or milk for creamier texture)
- 1/2 cup vegetable oil
- 1 cup crushed Oreo cookies
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Whole Oreo cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- Combine the chocolate cake mix, eggs, water (or milk), and vegetable oil in a large bowl. Beat on medium speed until smooth, about 2 minutes.
- Fold in the crushed Oreo cookies gently.
- Spoon the batter into each cupcake liner, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream until soft peaks form, then add powdered sugar and vanilla, whipping until stiff peaks appear.
- Frost each cooled cupcake with the whipped cream and top with a whole Oreo cookie.
Notes
Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Oreo, cupcakes, chocolate, dessert, whipped cream, baking