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Chocolate Cookies 'n Cream Cupcakes

Prep Time
Total Time

30 servings

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!

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding

Size Wise

These cupcakes have built-in portion control to help you keep tabs on portions.


Store frosted cupcakes in refrigerator.

Special Extra

Top each cupcake with a Mini OREO Bite Size Cookie just before serving.


  • 30 servings

Nutritional Information

Serving Size 30 servings
Calories 220
Total fat 13g
Saturated fat 5g
Cholesterol 30mg
Sodium 240mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 16g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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