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Mummy Cupcakes

Mummy Cupcakes

Prep time15 min
Total time1hr 10min
ServingsMakes 24 servings.
  • 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
  • ¼ cup powdered sugar
  • 2 cups thawed frozen whipped topping
  • 48 semi-sweet chocolate chips, for eyes
  • 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 Ahead
    Decorated cupcakes can be stored in refrigerator up to 8 hours before serving.
  • If You Don't Have a Piping Bag
    Fill 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 12g 
   Saturated fat 3.5g 
Cholesterol 25mg 
Sodium 290mg 
Carbohydrate 29g 
   Dietary fiber 1g 
   Total sugars 18g 
Protein 3g 
Vitamin A0 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron8 %DV

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