Ready to be the star of the holiday party? Show up with a tray of these OREO-topped, marshmallow-creme-filled cupcakes—then wait for recipe requests.
What You Need
Original recipe yields 30 servings
30 OREO Cookies
1 pkg. (2-layer size) white cake mix with colored sprinkles
1 cup JET-PUFFED Marshmallow Creme
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350ºF.
Place 1 cookie in each of 30 paper-lined muffin cups. Prepare cake batter as directed on package; spoon 1 heaping Tbsp. over each cookie. (All batter will not be used.)
Bake 14 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min.; remove to wire racks. Cool completely.
Microwave marshmallow creme in medium microwaveable bowl on HIGH 15 sec. Gradually fold in whipped topping until blended.
Remove liners from cupcakes; cut cupcakes horizontally in half. Fill with whipped topping mixture. Serve upside-down. Keep filled cupcakes refrigerated.
Use the remaining batter to bake cupcakes as directed on package.
These cupcakes are served upside-down so the cookies show on top. If the cupcake tops are rounded, trim tops to level them before using to assemble the whoopie pies.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.