OREO Big Crunch Bar Cupcakes

26  Ratings
  • 15 min prep
  • 1 hr 18 min total
  • Makes 24 servings.


OREO Big Crunch Bar Cupcakes Recipe

Ingredients

  • 1 pkg. (2-layer size) chocolate cake mix
  • 1 OREO Big Crunch Chocolate Candy Bar (10.5 oz.), divided
  • 1 tub (8 oz.) frozen whipped topping, thawed

Instructions

  • Prepare  cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Meanwhile,  finely chop 24 chocolate squares; place in medium microwaveable bowl. Microwave on HIGH 45 sec. or until melted, stirring after 30 sec. Add 1 cup whipped topping; mix well. Gently stir in remaining whipped topping. Place in piping bag with tip. Refrigerate until ready to use.
  • Pipe  whipped topping mixture onto cupcakes. Coarsely chop remaining chocolate; sprinkle over cupcakes.

Recipe Tips

SubstitutePrepare using 36 squares (about 2-1/2 pkg. [3.5 oz. each]) OREO Chocolate Candy Bars.

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Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 220 
    • Total fat 14 g
    • Saturated fat 5 g
    • Cholesterol 25 mg
    • Sodium 190 mg
    • Carbohydrate 23 g
    • Dietary fiber 0 g
    • Total sugars 15 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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