Description
Deliciously soft chocolaty cupcakes bursting with crushed Oreo cookies and topped with fluffy whipped cream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup crushed Oreo cookies
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Extra crushed Oreo cookies for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until fully combined. Fold in the crushed Oreo cookies.
- Fill the cupcake liners about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in the pan for a few minutes before transferring to a wire rack.
- For the whipped cream, whip the heavy cream with the powdered sugar until stiff peaks form.
- Frost the cooled cupcakes generously with whipped cream and sprinkle extra crushed Oreo cookies on top. Serve and enjoy!
Notes
Make sure butter is at room temperature for easy creaming. You can prepare the batter the night before if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 30mg