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Frosted Cookies ’N’ Creme Cupcakes made with OREO Variegate and OREO Cookie Pieces

Frosted Cookies ’N’ Creme Cupcakes made with OREO Variegate and OREO Cookie Pieces

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INGREDIENTS

4 doz. or 48 servings, 1 cupcake each

  • Cupcakes
  • 9 lb. prepared chocolate cake batter
  • OREO Creme Frosting
  • 6-1/4 lb. cream cheese, softened
  • 2 lb. plus 1 oz. OREO Crème Icing Variegate
  • 8 lb. plus 10 oz. OREO Small Cookie Pieces
  • Assembly
  • 7-1/2 lb. prepared chocolate ganache, warmed
  • 6 oz. OREO Crème Icing Variegate

Nutrition per serving

  • Calories

    1280

  • Total fat

    87 g

  • Saturated fat

    37 g

  • Trans fat

    1.5 g

  • Cholesterol

    150 mg

  • Sodium

    890 mg

  • Carbohydrate

    112 g

  • Dietary fiber

    4 g

  • Sugars

    72 g

  • Protein

    13 g

  • Vitamin A

    25 %DV

  • Vitamin C

    4 %DV

  • Calcium

    15 %DV

  • Iron

    30 %DV

DIRECTIONS

Cupcakes: Use #12 scoop to portion 3 oz. (about 1/3 cup) batter into each of 48 greased muffin cups. Bake in 300°F convection oven 10 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; transfer to parchment-lined sheet pans.

OREO Creme Frosting: Beat cream cheese and OREO Creme Icing Variegate in large bowl with mixer fitted with paddle attachment until well blended. Fold in OREO Pieces.

Assembly: Fit pastry bag with plain round tip; insert tip into top of each cupcake, then pipe about 1 Tbsp. OREO Creme Frosting into cupcake.

Spread 1/3 cup of the remaining frosting onto top of each cupcake; smooth top. Pour about 1/4 cup warm ganache over each cupcake, completely covering top and letting excess drip down side. Cool. Drizzle each cupcake with about 1/2 tsp. Variegate.