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Mini Cookies and Cream Stuffed Cakes
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Prep Time:
45 minutes
Total Time:
1 hour 30 minutes
Indulgent triple chocolate fudge cake with cookies-and-cream filling, topped with a chocolate drizzle. Guaranteed to impress your guests.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • 12 creme-filled chocolate sandwich cookies, crushed
  • 8 oz semisweet baking chocolate, chopped, or chocolate chips
  • 1 cup whipping cream
  • 6 creme-filled chocolate sandwich cookies, crushed
Instructions:
  • Prepare the cake batter according to the instructions on the box using cake mix, water, oil, and eggs. Fill greased muffin cups with the batter and bake to make 24 cupcakes (avoid using paper baking cups). Allow the cupcakes to cool completely before serving.
  • In a large bowl, use an electric mixer on medium speed to whip together cream cheese, butter, sugar, 1/2 cup whipping cream, and vanilla until smooth and fluffy. Gently fold in 12 crushed cookies. Chill mixture until ready to use for assembling cakes.
  • Place the chocolate in a heatproof bowl and set it aside. In a 2-cup microwavable measuring cup, heat 1 cup of whipping cream in the microwave on High (or in a 1-quart saucepan over medium-low heat) until the cream is hot but not boiling. Pour the hot cream over the chocolate and let it stand for 1 to 2 minutes. Once the chocolate is softened, stir with a spoon until all the chocolate is melted and the mixture is silky and smooth.
  • Cut the cakes in half horizontally. Spread 1 teaspoon of cream cheese mixture on the bottom halves of the cakes, then place the top halves on top. Drizzle with chocolate mixture and sprinkle crushed cookies on top for garnish. Refrigerate until serving.

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