Description
Delicious Oreo Hi-Hat Cupcakes featuring a fluffy chocolate base and a light, glossy meringue topping, perfect for sharing at family gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup whole milk
- 1 ½ cups crushed Oreos
- 3 large egg whites (for meringue)
- ½ cup granulated sugar (for meringue)
- Chocolate for drizzling
- Additional crushed Oreos for topping
Instructions
- Preheat oven to 350°F (177°C) and prepare a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, mix sugar and butter until fluffy. Add eggs one at a time, mixing well. Gradually incorporate dry ingredients and milk, then fold in crushed Oreos.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For the meringue, whisk egg whites until frothy, gradually add sugar, and whisk until stiff peaks form.
- Frost the cooled cupcakes with meringue, form high “hats,” and chill for 10-15 minutes.
- Melt chocolate and drizzle over meringue, topping with more crushed Oreos before serving.
Notes
Ensure all bowls and equipment are grease-free for optimal meringue results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Oreo cupcakes, dessert, chocolate cupcakes, baking, family recipes