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Desserts

Mummy Cupcakes

Mummy Cupcakes recipe
photo by:kraft
I will look forward to making this
posted by
HungryGal450
on 10/19/2013
time
prep:
15 min
total:
1 hr 10 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  milk
1/4
cup  powdered sugar
2
cups  thawed COOL WHIP Whipped Topping
48
 semi-sweet chocolate chips, for eyes

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in 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 large 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. Keep refrigerated.

Kraft Kitchens Tips

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 food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.
K:51857v25:127204
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