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Oreo™ Dirt Poke Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Decadent fudge cupcakes topped with Oreo cookie mousse - a guaranteed crowd-pleaser!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 jar (12 oz) chocolate fudge topping
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 1 1/2 cups milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 package (14.3 oz) Oreo chocolate creme sandwich cookies, crushed
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, vigorously blend together cake mix, water, oil, and eggs until a smooth batter forms. Fill muffin cups halfway with the batter using a spoon.
  • Bake the cupcakes for 15 to 18 minutes, or until the tops spring back when gently touched. Let them cool in the pans for 3 minutes, then remove from the pans and use the end of a wooden spoon to poke 3 holes into each hot cupcake.
  • Microwave the chocolate fudge topping in a small bowl, uncovered, on High for 20 to 30 seconds until it is thin and pourable. Drizzle over the warm cupcakes, saving about 1/4 cup for later. Let the cupcakes cool completely for about 20 minutes.
  • In a medium bowl, vigorously whisk together pudding mix and milk for about 4 minutes until softly set. Gently fold in whipped topping using a spatula.
  • Fold most of the crushed cookies into the pudding mixture, reserving 1 1/2 cups for topping.
  • Spoon the pudding mixture onto the cupcakes. Sprinkle with the rest of the crushed cookies and drizzle with the remaining chocolate fudge topping. Chill in the fridge until serving time.

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