Best Oreo Dirt Poke Cupcakes Recipes

Oreo™ Dirt Poke Cupcakes image

Provided by By Annalise Sandberg

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge
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

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
Stir all but 1 1/2 cups crushed cookies into pudding mixture.
Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

Oreo™ Dirt Poke Cupcakes image

Provided by @MakeItYours

Number Of Ingredients 7

1 box Betty Crocker™ SuperMoist™ Cake Mix Chocolate Fudge
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

Steps:

Heat oven to 350Â°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
Stir all but 1 1/2 cups crushed cookies into pudding mixture.
Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.