Mummy Cupcakes

Name: Mummy Cupcakes
Prep time: 15 min
Total time: 70 min
Yield: 24
Ingredients: 1 pkg. cake mix; 14 OREO Cookies, coarsely chopped; 1 pkg. vanilla instant pudding mix; 1 cup milk; ¼ cup powdered sugar; 2 cups frozen whipped topping; 48 semi-sweet chocolate chips, for eyes

Using both a boxed cake mix and pudding mix are the shortcuts that make these fun Halloween cupcakes so easy. They're simple to decorate with icing stripes!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

1 pkg. (2-layer size) chocolate cake mix
14 OREO Cookies, coarsely chopped
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 cup milk
¼ cup powdered sugar
2 cups thawed frozen whipped topping
48 semi-sweet chocolate chips, for eyes

Directions

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 whipped topping. Spoon into pastry bag fitted with basket-weave tip.

Pipe pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes. Keep refrigerated.

Recipe Tips

Make 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.