Mummy Cupcakes

Time1h 10min
Makes24 servings

Ingredients

  • 1 pkg. (2-layer size) chocolate cake mix
  • 14 OREO Cookies, coarsely chopped
  • 1 pkg. (3.4 oz.) vanilla instant pudding mix
  • 1 cup milk
  • ¼ cup powdered sugar
  • 2 cups thawed frozen whipped topping
  • 48 semi-sweet chocolate chips, for eyes

Putting it together

  1. 1.
    Heat oven to 350°F.
  2. 2.
    Prepare 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.
  3. 3.
    Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in whipped topping. Spoon into pastry bag fitted with basket-weave tip.
  4. 4.
    Pipe pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes. Keep refrigerated.

Tips and Tricks

Make Ahead:Decorated cupcakes can be stored in refrigerator up to 8 hours before serving.
If You Don't Have a Piping Bag:Fill a resealable plastic food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.

Nutrition Information

Calories:220
Total fat:12g
Saturated fat:3.5g
Cholesterol:25mg
Sodium:290mg
Total Carbohydrate:29g
Dietary fiber:1g
Total sugars:18g
Protein:3g
Calcium:6% DV
Iron:8% DV