Oreo™ Cookies and Cream Cupcakes

Oreo™ Cookies and Cream Cupcakes
100 min.
24
226kcal

Suggestions


Indulge your sweet tooth with these delightful Oreo™ Cookies and Cream Cupcakes, a perfect treat for any dessert lover! With a rich chocolate base and a creamy filling, these cupcakes are sure to impress at any gathering. Whether you're celebrating a birthday, hosting a party, or simply craving something sweet, these cupcakes are the ultimate crowd-pleaser.

Imagine biting into a moist chocolate cupcake, only to discover a luscious cookies and cream filling that oozes with flavor. Topped with a generous swirl of fluffy white frosting and sprinkled with crunchy Oreo™ cookie pieces, these cupcakes are not just a feast for the taste buds but also a visual delight. Each bite offers a perfect balance of chocolatey goodness and creamy sweetness, making them irresistible.

What’s more, these cupcakes are easy to make, taking just about 100 minutes from start to finish. With simple ingredients and straightforward steps, even novice bakers can whip up a batch of these treats with confidence. So gather your friends and family, and get ready to enjoy a dessert that’s as fun to make as it is to eat. Treat yourself to a little slice of heaven with these Oreo™ Cookies and Cream Cupcakes!

Ingredients

  • box duncan hines devil's food cake 
  • cup crème-filled chocolate sandwich cookies 
  • 0.8 cup fluffy frosting white
  • container fluffy frosting white
  • 0.5 cup marshmallow creme 

Equipment

  • bowl
  • oven
  • wooden spoon
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350F (325F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes.
  3. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  4. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  5. In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag.
  6. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  7. Frost cupcakes.
  8. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.

Nutrition Facts

Calories226kcal
Protein2.42%
Fat32.27%
Carbs65.31%

Properties

Glycemic Index
3.58
Glycemic Load
7.68
Inflammation Score
-1
Nutrition Score
3.0073913236189%

Nutrients percent of daily need

Calories:226.11kcal
11.31%
Fat:8.34g
12.84%
Saturated Fat:1.75g
10.91%
Carbohydrates:37.99g
12.66%
Net Carbohydrates:37.36g
13.59%
Sugar:27.84g
30.93%
Cholesterol:0mg
0%
Sodium:222.78mg
9.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.41g
2.82%
Iron:1.66mg
9.22%
Vitamin B2:0.12mg
7.3%
Phosphorus:59.54mg
5.95%
Vitamin K:5.93µg
5.65%
Vitamin E:0.77mg
5.11%
Copper:0.09mg
4.71%
Folate:17.33µg
4.33%
Manganese:0.09mg
4.27%
Selenium:2.61µg
3.72%
Vitamin B1:0.05mg
3.09%
Magnesium:11.86mg
2.96%
Calcium:29.19mg
2.92%
Vitamin B3:0.52mg
2.6%
Fiber:0.63g
2.5%
Potassium:83.95mg
2.4%
Zinc:0.21mg
1.41%