OREO Cookie Football Cupcakes
24 servings
1h 30min Cook
Ingredient List
- 30 OREO Cookies, divided
- 1 pkg. (2-layer size) white cake mix
- ½ cup sour cream
- 1 container (16 oz.) ready-to-spread white frosting
- 1½ cups thawed frozen whipped topping
- ½ cup sprinkles
Nutritional Information
| Calories | 290 |
| Total fat | 11g |
| Saturated fat | 3.5g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 240mg |
| Total Carbohydrate | 44g |
| Dietary fiber | 1g |
| Total sugars | 31g |
| Added sugars | 30g |
| Protein | 2g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1Heat oven to 350°F.
- 2Cut 12 cookies in half; reserve for later use. Chop remaining cookies. Remove 1/2 cup chopped cookies, then finely chop them; reserve for later use.
- 3Prepare cake batter as directed on package; blend in sour cream. Stir in larger chopped cookie pieces. Spoon into 24 paper-lined muffin pan cups. Bake as directed on package for cupcakes. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.
- 4Meanwhile, mix frosting and whipped topping until blended; refrigerate until ready to use. Spoon 1/4 cup frosting mixture into pastry bag fitted with small round tip. Use to draw laces on cookie halves to resemble footballs as shown in photo.
- 5Spread or pipe remaining frosting mixture onto cooled cupcakes. Roll edges of frosted cupcakes in reserved finely chopped cookies; top with sprinkles and OREO footballs.