Description
Delicious chocolate cupcakes filled with Oreo cookie pieces, topped with whipped cream and an Oreo half for a delightful treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup crushed Oreo cookies
- 1 cup whipped cream
- Oreo cookie halves for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and milk into the dry ingredients and beat until smooth. Fold in the crushed Oreo cookies.
- Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely. Top each cupcake with whipped cream and place an Oreo cookie half on top for decoration.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze (without topping) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg