OREO Cupcakes
Time1h 5min
Makes24 servings
Ingredients
- 24 OREO Cookies
- 1 pkg. (2-layer size) chocolate cake mix
- 2 cups thawed frozen whipped topping
Putting it together
- 1.Place 1 cookie in each of 24 paper-lined muffin 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.
- 2.Remove paper liners; cut cupcakes horizontally in half.
- 3.Fill with whipped topping. Serve cookie-sides up.
Tips and Tricks
How to Store:Keep filled cupcakes refrigerated.
Note:These cupcakes are served upside-down so the cookies show on top. If the cupcake tops are rounded, trim off the tops before using to assemble desserts as directed.
Nutrition Information
| Calories: | 210 |
| Total fat: | 12g |
| Saturated fat: | 3.5g |
| Cholesterol: | 25mg |
| Sodium: | 250mg |
| Total Carbohydrate: | 25g |
| Dietary fiber: | 1g |
| Total sugars: | 15g |
| Protein: | 3g |
| Calcium: | 4% DV |
| Iron: | 10% DV |