Description
Cookies and Cream Mini Cakes are delightful bite-sized treats that combine the rich flavors of chocolate and cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreo cookies
- 1 cup whipped cream for frosting
- Additional crushed Oreo cookies for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract until combined.
- In a separate bowl, whisk together the flour, cocoa powder, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed Oreo cookies.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the mini cakes to cool completely before frosting with whipped cream and topping with additional crushed Oreo cookies.
Notes
- For a richer flavor, use dark cocoa powder.
- These mini cakes can be stored in the refrigerator for up to 3 days.
- Feel free to add chocolate chips for extra sweetness.
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg