KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • 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

Mummy Cupcakes

Mummy Cupcakes recipe
photo by:kraft
Their bandages are made from pudding mix, and their eyes are chocolate chips. But that's only part of the reason these mummy cupcakes are yummy!
time
prep:
15 min
total:
1 hr 20 min
servings
total:
24 servings
Magazine Acquisition

What You Need

1
pkg.  (2-layer size) chocolate cake mix
14
 OREO Cookies, coarsely chopped
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup  cold milk
1/4
cup  powdered sugar
2
cups  thawed COOL WHIP Whipped Topping
48
 semi-sweet chocolate chips (about 1/2 cup)

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in chopped cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.

BEAT pudding mix, milk and sugar in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into pastry bag fitted with basket-weave tip.

PIPE pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes.

Kraft Kitchens Tips

How to Store
Keep frosted cupcakes refrigerated.
Make Ahead
Decorated cupcakes can be stored in refrigerator up to 8 hours before serving.
If You Don't Have a Piping Bag
Fill a resealable plastic bag with pudding mixture; seal bag. Cut small piece off one bottom corner of bag; use to squeeze pudding mixture onto cupcakes.
K:51857v25:127204
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