OREO Cupcakes
Prep time10 min
Total time1hr 5min
ServingsMakes 24 servings.
Ingredients
- 24 OREO Cookies
- 1 pkg. (2-layer size) chocolate cake mix
- 2 cups thawed frozen whipped topping
Preparation
- Place 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.
- Remove paper liners; cut cupcakes horizontally in half.
- Fill with whipped topping. Serve cookie-sides up.
Recipe Tips
- How to Store
Keep filled cupcakes refrigerated. - Note
These cupcakes are served upside-down so the cookies show on top. If the cupcake tops are rounded, trim off the tops before using to assemble desserts as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 210 |
| % Daily Value* | |
| Total fat 12g | |
| Saturated fat 3.5g | |
| Cholesterol 25mg | |
| Sodium 250mg | |
| Carbohydrate 25g | |
| Dietary fiber 1g | |
| Total sugars 15g | |
| Protein 3g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 10 %DV |
