Indulge your sweet tooth with a dessert that’s sure to impress: Triple Oreo Chocolate Cupcakes! These decadent treats combine rich chocolate cake with the beloved crunch of Oreo cookies, creating a mouthwatering experience in every bite. With a luscious whipped Oreo cream topping and a whole Oreo perched on top, these cupcakes are not just a treat; they're a celebration! Whether you’re hosting a party or simply craving something sweet, these cupcakes will have everyone asking for the recipe. Get ready to dive into a world of chocolatey goodness that’s as fun to make as it is to eat!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 package Oreo cookies, crushed
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 whole Oreo cookies for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- 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 combined.
- Crush half of the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
- Fold the crushed Oreo crumbs into the cake batter, stirring gently to distribute evenly 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 let the cupcakes cool completely on a wire rack for about 30 minutes.
- For the Oreo cream topping, whip the heavy cream in a clean mixing bowl until soft peaks form.
- Gradually add powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form.
- Gently fold in additional crushed Oreo crumbs into the whipped cream mixture.
- Transfer the Oreo cream to a piping bag fitted with a large star tip.
- Pipe the Oreo cream generously onto each cooled cupcake, creating a swirled design.
- Top each cupcake with a whole Oreo cookie for garnish.
- Refrigerate the cupcakes for at least 30 minutes before serving to allow the cream to set.
- Serve chilled and enjoy your Triple Oreo Chocolate Cupcakes!
Tips
- Perfectly Measure Ingredients: Make sure to measure your ingredients accurately for the best results. Using a kitchen scale for the cake mix can help ensure consistency.
- Don’t Overmix the Batter: When combining the ingredients, mix just until everything is well combined. Overmixing can lead to dense cupcakes.
- Check for Doneness: Ovens can vary, so start checking your cupcakes a minute or two before the recommended baking time. A toothpick inserted into the center should come out clean.
- Cool Completely: Allow your cupcakes to cool completely on a wire rack before frosting. This prevents the cream from melting and ensures a beautiful presentation.
- Chill the Whipped Cream: For a more stable whipped cream, chill your mixing bowl and beaters before whipping the heavy cream. This helps achieve stiff peaks.
- Decorate Creatively: Feel free to get creative with your frosting! Use different piping tips or add extra crushed Oreo crumbs on top for an extra touch.
- Store Properly: If you have leftovers, store them in an airtight container in the refrigerator. They’re best enjoyed chilled!
- Make Ahead: You can bake the cupcakes a day ahead and frost them just before serving for a stress-free dessert experience.Enjoy making your Triple Oreo Chocolate Cupcakes, and watch them disappear in no time!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 55mg
