Are you ready to indulge in a dessert that combines the beloved flavors of Oreo cookies with the moist, rich goodness of chocolate cupcakes? Introducing the Oreo Cookies and Cream Cupcakes—a delightful treat that will have your taste buds dancing with joy! With a creamy frosting that’s bursting with Oreo goodness and a chocolate base that’s simply irresistible, these cupcakes are perfect for any occasion, from birthday parties to cozy family gatherings. Get ready to impress your friends and family with this easy-to-follow recipe that promises to be the star of your dessert table!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 box chocolate cake mix
- 3 eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup crushed Oreos
- 1 cup heavy cream
- 1 cup powdered sugar
- 1/2 cup crushed Oreos (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix with an electric mixer on medium speed for 2-3 minutes until smooth and well-blended.
- Gently fold 1 cup of crushed Oreo cookies into the cake batter, ensuring they are evenly distributed throughout the mixture.
- Carefully spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow cupcakes to cool completely on a wire rack for approximately 30 minutes.
- While cupcakes are cooling, prepare the Oreo cream frosting by whipping heavy cream in a chilled mixing bowl until soft peaks form.
- Gradually add powdered sugar to the whipped cream, continuing to beat until stiff peaks develop and the frosting is smooth and creamy.
- Fold in the remaining 1/2 cup of crushed Oreo cookies into the frosting mixture.
- Once cupcakes are completely cooled, pipe or spread the Oreo cream frosting generously on top of each cupcake.
- Garnish with additional crushed Oreo cookies or whole Oreo cookies for extra decoration.
- Refrigerate cupcakes for at least 30 minutes before serving to allow frosting to set.
Tips
- Prep Your Ingredients: Make sure all your ingredients are at room temperature before you start mixing. This helps to create a smoother batter and a more consistent texture in your cupcakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense cupcakes instead of light and fluffy ones.
- Use Quality Cocoa Powder: For a richer chocolate flavor, consider using high-quality cocoa powder in your cake mix. It can elevate the taste of your cupcakes significantly.
- Cool Completely: Allow your cupcakes to cool completely before frosting. If they are even slightly warm, the frosting may melt and lose its shape.
- Chill Your Mixing Bowl: For the best results when whipping your cream, chill your mixing bowl and beaters in the fridge for about 15 minutes before you start. This helps the cream whip up to a lovely, fluffy consistency.
- Experiment with Toppings: Feel free to get creative with your toppings! Besides crushed Oreos, you can add chocolate shavings, sprinkles, or even a drizzle of chocolate sauce for an extra touch.
- Store Properly: To keep your cupcakes fresh, store them in an airtight container in the refrigerator. They can last for up to 3 days, but they’re so delicious, they might not last that long!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
