Mummy Cupcakes

8  Ratings
  • 15 min prep
  • 1 hr 10 min total
  • Makes 24 servings.


Mummy Cupcakes Recipe

Ingredients

  • 1 pkg. (2-layer size) chocolate cake mix
  • 14 OREO Cookies, coarsely chopped
  • 1 pkg. (3.4 oz.) vanilla instant pudding mix
  • 1 cup milk
  • 1/4 cup powdered sugar
  • 2 cups thawed COOL WHIP Whipped Topping
  • 48 semi-sweet chocolate chips, for eyes

Instructions

  • Heat  oven to 350°F.
  • Prepare  cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
  • Beat  pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP. Spoon into pastry bag fitted with basket-weave tip.
  • Pipe  pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes. Keep refrigerated.

Recipe Tips

Make AheadDecorated cupcakes can be stored in refrigerator up to 8 hours before serving.

If You Don't Have a Piping BagFill a resealable plastic food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.

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Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 220 
    • Total fat 12 g
    • Saturated fat 3.5 g
    • Cholesterol 25 mg
    • Sodium 290 mg
    • Carbohydrate 29 g
    • Dietary fiber 1 g
    • Total sugars 18 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 8 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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