Ingredients

For the Mini Cake Bases

- All-purpose flour – Provides structure

- Granulated sugar – Sweetness and tenderness

- Eggs – Moisture and richness

- Butter or oil – Soft, tender crumb

- Milk or buttermilk – Keeps cakes light

- Vanilla extract – Enhances flavor

- Baking powder – Gentle lift

- Crushed Oreo cookies – Signature chocolate crunch

For the Oreo Cream Filling

- Cream cheese or mascarpone – Rich, smooth base

- Heavy whipping cream – Light, fluffy texture

- Powdered sugar – Sweetness without graininess

- Vanilla extract – Flavor depth

- Crushed Oreos – Texture and flavor

Optional Toppings

- Whipped cream

- Chocolate drizzle

- Crushed Oreo crumbs

- Mini Oreo cookies

Choosing the Right Oreos

Classic chocolate Oreos work best for this recipe. They offer:

- Balanced sweetness

- Strong cocoa flavor

- Familiar cookies-and-cream taste

You can experiment with flavored Oreos (golden, mint, peanut butter), but classic Oreos deliver the most recognizable flavor.

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Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease a mini cake pan, muffin tin, or ring molds. Line with parchment circles if desired for easy removal.

Step 2: Make the Mini Cake Batter

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, followed by vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Alternate adding dry ingredients and milk to the batter, mixing gently until smooth.

Fold in crushed Oreo cookies, being careful not to overmix.

Step 3: Bake the Mini Cakes

Divide the batter evenly among prepared molds.

Bake for 12–15 minutes, or until:

The tops spring back when touched

A toothpick comes out clean

Allow cakes to cool completely before assembling.

Step 4: Prepare the Oreo Cream Filling

In a bowl, beat cream cheese until smooth.

Add powdered sugar and vanilla extract.

In a separate bowl, whip heavy cream until soft peaks form.

Gently fold whipped cream into the cream cheese mixture.

Fold in crushed Oreos until evenly distributed.

The filling should be light, fluffy, and spreadable.

Step 5: Assemble the Mini Cakes

Place one mini cake base on a serving plate.

Pipe or spread a generous layer of Oreo cream filling on top.

Add a second cake layer if desired, or leave them single-layered for a cleaner look.

Top with whipped cream, crushed Oreos, and chocolate drizzle.

Step 6: Chill Briefly

Refrigerate assembled cakes for 20–30 minutes to allow the filling to set slightly.

This improves structure and flavor.