OREO "Cupcake" Cone Torches

Not rated
  • 30 min prep
  • 3 hr 30 min total
  • Makes 24 servings, 1 cupcake cone each.


OREO "Cupcake" Cone Torches Recipe

Ingredients

  • 24 COMET Cups
  • 22 OREO Cookies, divided
  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (4 oz.) semi-sweet baking chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 4-1/2 cups thawed frozen whipped topping
  • 3 Tbsp. multi-colored sprinkles (orange, red and yellow)

Instructions

  • Heat  oven to 350°F. Stand COMET Cups in large shallow baking pan with sides of cups almost touching.
  • Chop  10 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Spoon evenly into COMET Cups.
  • Bake  20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely.
  • Meanwhile,  microwave semi-sweet chocolate and whipping cream in microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred. Finely chop remaining cookies.
  • Dip  tops of cakes into melted chocolate; sprinkle finely chopped cookies evenly around edges of cakes. Refrigerate 15 min. or until melted chocolate is firm.
  • Spoon  whipped topping into pastry bag fitted with desired decorating tip. Use to pipe whipped topping onto cakes, then top with sprinkles to resemble torches.

Recipe Tips

SubstitutePrepare using red, white and blue sprinkles.

VariationPrepare using your favorite variety of OREO Cookies and/or cake mix.

Special ExtraDivide whipped topping evenly into 3 bowls. Tint whipped topping in 1 bowl with 1/8 tsp. orange gel or paste food coloring. Repeat with remaining whipped topping and red and yellow food colorings to tint whipped topping in one bowl red and whipped topping in the other bowl yellow. Spoon each colored whipped topping into separate pastry bag fitted with decorating tip. Place all bags in large resealable plastic bag, positioning all 3 tips in one bottom corner of bag. Use to pipe whipped topping onto cakes, then top with sprinkles as directed.

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Nutrition Information

Makes 24 servings, 1 cupcake cone each.

Nutrition per serving:

    • Calories 290 
    • Total fat 12 g
    • Saturated fat 6 g
    • Cholesterol 5 mg
    • Sodium 210 mg
    • Carbohydrate 44 g
    • Dietary fiber 1 g
    • Total sugars 23 g
    •     Includes added sugars 21 g
    • Protein 3 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D 0 %DV
    • Calcium 4 %DV
    • Iron 8 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

This recipe features:

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