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Cookies & Cream Cupcakes
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Cookies & Cream Cupcakes

50 Minutes
10 Min Prep
50 Min Cook
Cake mix, chocolatey sandwich cookies and whipped topping are all you need to make these kid-pleasing cupcakes. (PS: Grown-ups seem to like 'em, too!)
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
18 OREO Cookies, coarsely crushed (2-1/4 cups), divided
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350°F.
2
Prepare cake batter as directed on package; stir in 1-1/2 cups crushed cookies. Spoon batter into 24 paper-or foil-lined muffin cups.
3
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
4
Top cupcakes with COOL WHIP and sprinkle with remaining crushed cookies just before serving.
Kitchen Tips
Easy Cleanup
Coarsely crush OREO Cookies in resealable plastic bag.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 190mg
8%
Total Carbohydrates 24g
9%
Dietary Fibers 0g
Sugars 16g
32%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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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