Saturday, October 20, 2012
Yummy Mummy Cupcakes
So I found this cute recipe at Kraft.. I'll let you know how they turn out.
What You Need
1pkg. (2-layer size) chocolate cake mix
14 OREO Cookies, coarsely chopped
1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4cup powdered sugar
2cups thawed COOL WHIP Whipped Topping
48 semi-sweet chocolate chips, for eyes
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 TipsMake AheadDecorated cupcakes can be stored in refrigerator up to 8 hours before serving. If You Don't Have a Piping BagFill 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.
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