Chocolate cupcakes with Oreo cookies
10 servings
60 minutes
Chocolate cupcakes with Oreo cookies are the embodiment of sweet pleasure, combining tender dough, rich cocoa flavor, and the crunchy texture of the famous cookie. This dessert draws inspiration from American cuisine, where cupcakes have long been a symbol of cozy family evenings and festive treats. The secret of the taste lies in the combination of a rich chocolate base and airy cream with cookie pieces, creating a delicate balance of sweetness and a light vanilla note. The Oreo hidden in the center of the cupcakes gives them an amazing textural play—soft dough unfolds while the cookie adds unexpected crunchiness. Such a dessert is perfect for parties, holidays, or simply to lift your spirits on an ordinary day. Cupcakes can be decorated with sprinkles, crushed cookies or soft cream, creating a true culinary masterpiece that captivates from the first bite.
1
Preheat the oven to 180 degrees. Place paper cupcake liners.
2
Mix melted butter, cocoa, and sugar until smooth. Let it cool slightly. Beat the eggs and add to the chocolate mixture. Then add flour and a pinch of salt. Place one cookie at the bottom of the molds and fill with batter up to 2/3. Bake for 20 minutes.
- Butter: 150 g
- Cocoa powder: 0.5 glass
- Sugar: 0.8 glass
- Chicken egg: 2 pieces
- Wheat flour: 0.8 glass
- Salt: pinch
- Oreo cookies: 15 pieces
3
Meanwhile, crush 3-4 cookies in a mortar or blender. Mix the cream cheese and powdered sugar. Whisk with a whisk or fork to make the mixture fluffier. Later, add the cookie crumbs and mix again. Place in the freezer for about 15 minutes.
- Oreo cookies: 15 pieces
- Cottage cheese: 150 g
- Powdered sugar: 50 g
4
When the cupcakes are ready, let them cool. If the tops and cookies have risen too much, press them down while the batter is warm. Decorate the cooled cupcakes with cream, cookie crumbs, or sprinkles.
- Confectionery decorations: to taste