Gooey Brain Cupcakes
24 servings
1h 10min Cook
Ingredient List
- 1 pkg. (2-layer size) chocolate cake mix
- 14 OREO Cookies, coarsely chopped
- 1 pkg. (3.4 oz.) vanilla instant pudding mix
- 1 cup cold milk
- ¼ cup powdered sugar
- 2 cups thawed frozen whipped topping
- 2 drops red food coloring
Nutritional Information
| Calories | 210 |
| Total fat | 11g |
| Saturated fat | 3g |
| Cholesterol | 25mg |
| Sodium | 290mg |
| Total Carbohydrate | 28g |
| Dietary fiber | 1g |
| Total sugars | 18g |
| Protein | 3g |
| Calcium | 6% DV |
| Iron | 8% DV |
- 1Heat oven to 350°F.
- 2Prepare cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
- 3Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in whipped topping and food coloring; spoon into pastry bag fitted with round tip.
- 4Pipe pudding mixture in zigzag pattern on tops of cupcakes to resemble brains, starting in center of each cupcake before filling in sides. Keep refrigerated.