Do you know that feeling, where you’re stoked to do the dishes after dinner? Neither do I..
So today, I’ll help you make dessert AND your dessert cup. How cool is that? I hear a “very” in the distance. Great, let’s move on.
For making the base/cookie cups, you begin with basic chocolate cookie dough and press that inside the cupcake baking tray (where the cupcake liner goes) or you could turn the tray upside down and cover the back of the tray with the dough which will give you a cup shape. When I made the cookie cups, I used the second method only to realize that it would have been much easier if I pressed the dough inside the tray without turning it upside down.
The filling too can be made two ways- one with gelatin and the other without it. I use gelatin because I find that it stabilizes the whipped cream and helps with holding it’s shape. If you’re making these ahead of time or for an outdoor event, I suggest you use gelatin because without it the whipped cream would melt.
- 1 ¼ cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp baking soda
- pinch of salt
- ¼ cup oil
- ½ cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1tsp vanilla
- 2 tablespoon milk (if needed)
- 1 cup heavy whipping cream
- ¼ cup confectioner’s sugar
- 6 whole oreo cookies
- 1 tsp unflavoured gelatin dissolved in ¼ cup boiling water (optional)
- Pre heat oven to 350F or 180C
- In a bowl, sieve the flour, cocoa powder, baking powder, baking soda and salt. Set aside
- In another mixing bowl, whisk the oil and both the sugars for 2 minutes
- Add the egg, vanilla and whisk until well combined
- Next add the dry ingredients to the wet ingredients and form a dough
- If the dough is too dry and breaks apart, add the milk
- Once you have the dough, grease a cupcake tray and press the dough in to the tray to form the cups. Bake for 12-13 minutes
- While the cookie is baking, make the filling by mixing the heavy whipping cream and sugar at high speed for 5-8 minutes or until stiff peaks form
- Crush the oreos and fold it in the whipping cream
- If using gelatin, add it to the oreo whipping cream mixture and make sure it’s evenly mixed. Refrigerate for 30-45 minutes
- Once the cookie cups are cool, slide it out of the baking tray and pipe in the oreo whipped cream.