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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
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No-Bake Oreo Cupcakes

 No-Bake Oreo Cupcakes


No-Bake Oreo Cupcakes

These No-Bake Oreo Cupcakes are an easy and delicious treat with a crunchy Oreo crust, creamy filling, and a classic Oreo topping. Perfect for any occasion when you want a quick and indulgent dessert.

Ingredients

For the Oreo Crust:
  • 20 Oreo cookies (plus more for topping)
  • 3 tbsp unsalted butter, melted
For the Filling:
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream
  • 1/2 cup crushed Oreos (about 6-8 cookies)
For Topping:
  • 6-8 Oreos, crumbled or halved (for garnish)

Instructions

  1. Make the Oreo Crust:

    • Place 20 Oreo cookies in a food processor or blender and pulse until finely crushed into crumbs. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin.
    • In a medium bowl, combine the crushed Oreos with the melted butter. Stir until the crumbs are evenly coated with butter.
    • Spoon the mixture into cupcake liners in a muffin tin. Press the crumbs down firmly with the back of a spoon to form a crust. Place the tin in the fridge while you prepare the filling.

  2. Prepare the Filling:

    • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or stand mixer until smooth and fluffy (about 2-3 minutes).
    • In a separate bowl, whip the heavy cream until stiff peaks form (about 4-5 minutes).
    • Gently fold the whipped cream into the cream cheese mixture until fully combined.
    • Stir in the crushed Oreos for a bit of crunch.

  3. Assemble the Cupcakes:

    • Spoon the Oreo filling over the chilled Oreo crusts in each cupcake liner, filling them almost to the top. Smooth the tops with a spatula.
    • Refrigerate the cupcakes for at least 3 hours, or until set.

  4. Garnish and Serve:

    • Before serving, garnish with crumbled or halved Oreos on top of each cupcake.
    • Remove the cupcakes from the muffin tin and enjoy!

Tips:

  • For Extra Crunch: Add extra crushed Oreos to the filling for more texture.
  • Make-Ahead: These cupcakes can be made a day ahead and stored in the fridge, making them a great dessert for parties or gatherings.
  • Dairy-Free Version: Use dairy-free cream cheese and whipped topping for a dairy-free version.

Enjoy these easy and indulgent no-bake Oreo cupcakes! Would you like other no-bake dessert ideas?

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