OREO Big Crunch Bar Cupcakes
- 1 pkg. (2-layer size) chocolate cake mix
- 1 OREO Big Crunch Chocolate Candy Bar (10.5 oz.), divided
- 1 tub (8 oz.) frozen whipped topping , thawed
Putting it together
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely.
- Meanwhile, finely chop 24 chocolate squares; place in medium microwaveable bowl. Microwave on HIGH 45 sec. or until melted, stirring after 30 sec. Add 1 cup whipped topping; mix well. Gently stir in remaining whipped topping. Place in piping bag with tip. Refrigerate until ready to use.
- Pipe whipped topping mixture onto cupcakes. Coarsely chop remaining chocolate; sprinkle over cupcakes.
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