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Mummy Cupcakes

Prep time

15 min

Total time

1 hr 10 min

Servings

Makes 24 servings.

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    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 frozen whipped topping
    • 48 semi-sweet chocolate chips, for eyes
Preparation
  • 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 whipped topping. 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.

127204
Calories 220
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Cholesterol 25mg
Sodium 290mg
Total Carbohydrate 29g
Dietary Fiber 1g
Total Sugars 18g
Protein 3g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 6% DV
Iron 8% DV

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