OREO Cookie Football Cupcakes

A cake mix gets upgraded with added cookies and a light and creamy frosting, but the decorated OREO Cookie football on top earns the extra point!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 30 OREO Cookies, divided
  • 1 pkg. (2-layer size) white cake mix
  • ½ cup sour cream
  • 1 container (16 oz.) ready-to-spread white frosting
  • 1½ cups thawed frozen whipped topping
  • ½ cup sprinkles

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Cut 12 cookies in half; reserve for later use. Chop remaining cookies. Remove 1/2 cup chopped cookies, then finely chop them; reserve for later use.

3

Prepare cake batter as directed on package; blend in sour cream. Stir in larger chopped cookie pieces. Spoon into 24 paper-lined muffin pan cups. Bake as directed on package for cupcakes. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.

4

Meanwhile, mix frosting and whipped topping until blended; refrigerate until ready to use. Spoon 1/4 cup frosting mixture into pastry bag fitted with small round tip. Use to draw laces on cookie halves to resemble footballs as shown in photo.

5

Spread or pipe remaining frosting mixture onto cooled cupcakes. Roll edges of frosted cupcakes in reserved finely chopped cookies; top with sprinkles and OREO footballs.