Description
Delight in the contrast of soft chocolate cupcakes and crunchy Oreo cookies topped with fluffy whipped cream.
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 a cupcake pan with cupcake liners.
- Combine the chocolate cake mix, eggs, water, and vegetable oil in a large mixing bowl. Blend until smooth.
- Fold in the crushed Oreo cookies gently.
- Spoon the batter into each liner, filling them two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before transferring to a wire rack.
- Whip together the heavy cream, powdered sugar, and vanilla extract in another bowl until stiff peaks form.
- Frost the cooled cupcakes generously with the whipped cream mixture.
- Garnish with half an Oreo cookie on top.
Notes
Bake the cupcakes ahead of time and frost just before serving for maximum freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg