Description
Delicious Oreo cupcakes featuring a rich chocolate cake base topped with fluffy whipped cream frosting and a whole Oreo cookie.
Ingredients
Scale
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup crushed Oreo cookies
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Whole Oreo cookies for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Combine the chocolate cake mix, eggs, vegetable oil, and water in a large mixing bowl until smooth.
- Fold in the crushed Oreo cookies gently into the batter.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Frost the cooled cupcakes with the whipped cream and top each with a whole Oreo cookie.
- Serve and enjoy!
Notes
For a lighter option, substitute vegetable oil with melted coconut oil or applesauce. Use non-dairy alternatives for a vegan version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg