Chocolate Oreo Snack Cake Recipe

Name: Chocolate Oreo Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Chocolate Chips; 1/2 cups Vegetable Oil, Divided; 1/2 cups Whole Milk Yogurt; 1 cup Sugar; 3 Eggs; 1 teaspoon Vanilla Extract; 1/2 teaspoons Almond Extract; 1-1/2 cup Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 cup Crushed Oreos

Servings: persons

1
Preheat the oven to 350u00b0F. Line a muffin tin with 12 paper cupcake liners, or grease the inside of the muffin tin.
2
In a heatproof bowl set over simmering water (a double boiler), melt the chocolate with 1/4 cup of the oil. Once melted (mix to make it smooth), remove from heat and set aside to cool a bit.
3
In another bowl, mix together the remaining 1/4 cup of oil with the yogurt, sugar, eggs, and extracts.
4
In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt mixture to the flour and give it a quick stir. Add the melted chocolate, and stir just until smooth (about 1 minute).
5
Scoop the batter (I use an ice cream scoop) into the muffin tins and sprinkle with Oreo crumbs. Bake for 25 minutes or until they've puffed up but aren't completely set. Note: you don't want to over bake these or they'll be dry.
6
Remove from oven and cool in the pan for about 5 minutes, then finish cooling on a wire rack before serving.
7
Store in an airtight container at room temperature. They are best eaten the day they are made.

880

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cups Chocolate Chips, 1/2 cups Vegetable Oil, Divided, 1/2 cups Whole Milk Yogurt, 1 cup Sugar, and more.

Yes, Chocolate Oreo Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Oreo Snack Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions