OREO-Boston Cream Basketball Cupcakes
24 servings
1h 15min Cook
Ingredient List
- 24 OREO Cookies
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (4-serving size) vanilla instant pudding mix
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ½ cup sour cream
- 1 tsp. vanilla
- 2 Tbsp. orange colored sugar
- 1 oz. semi-sweet baking chocolate, melted
Nutritional Information
| Calories | 270 |
| Total fat | 15g |
| Saturated fat | 7g |
| Trans fat | 0g |
| Cholesterol | 50mg |
| Sodium | 260mg |
| Total Carbohydrate | 32g |
| Dietary fiber | 1g |
| Total sugars | 20g |
| Added sugars | 15g |
| Protein | 3g |
| Vitamin D | 2% DV |
| Calcium | 6% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
PREPARATION
Place 1 cookie in each of 24 paper-lined muffin pan 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.- Meanwhile, beat dry pudding mix and next 4 ingredients in large bowl with mixer on high speed until stiff peaks form. Refrigerate until ready to use.
- Spoon pudding mixture into pastry bag fitted with round tip. Insert decorating tip into center of each cupcake, then squeeze to fill inside of cupcake with pudding mixture. Pipe remaining pudding mixture onto tops of cupcakes.
- Dip tops of cupcakes into orange sugar. Spoon melted chocolate into separate pastry bag fitted with clean round tip; use to pipe chocolate onto tops of cupcakes to resemble basketballs.