KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Desserts

Chocolate Cookies 'n Cream Cupcakes

photo by:kraft
Chocolate Cookies 'n Cream Cupcakes: When every word of a recipe name can stand on its own in scrumptiousness, you just know it's going to be good!
time
prep:
20 min
total:
1 hr 23 min
servings
total:
30 servings

What You Need

1
pkg.  (2-layer size) chocolate cake mix
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
4
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  oil
1/2
cup  water
5
oz.  BAKER'S Semi-Sweet Chocolate, divided
15
 OREO Cookies, chopped, divided
1
tub   (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 350°F.

BEAT cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Chop 4 oz. chocolate. Stir into batter along with 1/2 cup chopped cookies. Spoon into 30 paper-lined muffin cups.

BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

COMBINE COOL WHIP and remaining chopped cookies; frost cupcakes. Melt remaining chocolate as directed on package; drizzle over cupcakes.

Kraft Kitchens Tips

Size-Wise
These cupcakes have built-in portion control to help you keep tabs on portions.
Note
Store frosted cupcakes in refrigerator.
Special Extra
Top each cupcake with a Mini OREO Bite Size Cookie just before serving.
K:56041v1:147481
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email