Courtesy of Kraft Kitchens
24Servings•15 Min.Prep Time•20 Min.Cook Time•30 Min.Chill Time•
原料：
- 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 c. cold milk
- 1/4 c. powdered sugar
- 2 c. thawed COOL WHIP Whipped Topping
- 48 semi-sweet chocolate chips (about 1/2 c.)
说明：
- 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.
- 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.
- Recipe courtesy of Kraft Kitchen
营养：
| 成分 | 数值 |
|---|
| Calories | 210 |
| Total Fat | 11g |
| Saturated Fat | 3g |
| Cholesterol | 25mg |
| Total Carbs | 26g |
| Fiber | 1g |
| Sugar | 16g |
| Protein | 3g |
| Sodium | 250mg |