OREO Cupcakes
Time1h 5min
Makes24 servings
Ingredients
- 24 OREO Cookies
- 1 pkg. chocolate cake mix, (2-layer size)
- 2 cups whipped topping, thawed frozen
Putting it together
- 1.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.
- 2.Remove paper liners; cut cupcakes horizontally in half.
- 3.Fill with whipped topping. Serve cookie-sides up.
Tips and Tricks
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.
Nutritional Information
Makes 24 Servings