Description
Decadent no-bake cupcakes made with an Oreo cookie crust, velvety chocolate mousse, and a whipped cream topping—perfect for chocolate lovers.
Ingredients
Oreo Crust:
- 22 regular Oreo cookies (not Double Stuf)
- 5 tablespoons (71g) unsalted butter, melted
Chocolate Mousse Layer:
- 8 oz (226g) unsweetened chocolate, finely chopped
- 2 tablespoons (28g) unsalted butter
- 4 large egg whites (120g)
- 1 cup (200g) granulated sugar
- 1/4 teaspoon cream of tartar
- 2 cups (480ml) heavy cream, cold
- 6 whole Oreos, crushed into crumbs (68g)
Whipped Cream Topping:
- 1 cup (240ml) heavy cream, cold
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- Optional: chocolate curls or shavings for topping
Instructions
- Preheat oven to 350°F (177°C). Line a muffin tin with cupcake liners.
- Pulse 22 Oreos in a food processor to fine crumbs. Mix with melted butter. Press 1 tbsp of mixture into each liner. Bake for 5 minutes and cool.
- Melt chocolate and butter in a heatproof bowl over simmering water. Cool slightly.
- Whisk egg whites, sugar, and cream of tartar over simmering water until sugar dissolves. Whip to stiff peaks.
- In a separate bowl, whip cold heavy cream to soft peaks. Fold in chocolate mixture, then fold in whipped cream and crushed Oreos.
- Spoon mousse over cooled crusts. Chill for 2–3 hours until set.
- Whip topping ingredients to soft peaks. Top each cupcake with whipped cream and garnish as desired.
Notes
- Chill your mixing bowls and beaters before whipping cream for best results.
- Use high-quality chocolate for the richest flavor.
- Store mousse cupcakes without whipped topping if making ahead.
- Prep Time: 30 minutes
- Cook Time: 5 minutes