Black Forest Cupcakes with OREO Cookies

Black Forest Cupcakes with OREO Cookies


12 cupcakes

  • 16 oz. prepared chocolate cake batter
  • 6 oz. OREO Medium Cookie Pieces
  • 8-1/4 oz. heavy cream
  • 1 oz. granulated sugar
  • 4-1/2 oz. prepared cherry pie filling
  • 6 each OREO Cookies, cut in half

Nutrition per serving

  • Calories


  • Total fat

    16 g

  • Saturated fat

    7 g

  • Trans fat

    0 g

  • Cholesterol

    45 mg

  • Sodium

    320 mg

  • Carbohydrate

    39 g

  • Dietary fiber

    1 g

  • Sugars

    23 g

  • Protein

    3 g

  • Vitamin A

    6 %DV

  • Vitamin C

    0 %DV

  • Calcium

    6 %DV

  • Iron

    10 %DV


Fold OREO Pieces into cake batter. Use #24 scoop to portion batter evenly into 12 paper-lined 2-1/2-inch muffin cups. Bake as directed in recipe for cupcakes. Cool completely in pan.

Beat cream in chilled bowl on medium speed with mixer until cream begins to thicken. Gradually beat in sugar until stiff peaks form. Spoon into pastry bag fitted with plain #4 tip.

Remove cupcakes from pan. Pipe whipped cream into ring around top of each cupcake. Spoon 1-1/2 tsp. pie filling into center of each ring. Refrigerate until ready to garnish with cookie halves just before serving.


User Defined

  • If making cherry filling from scratch, refrigerate it until chilled before using as directed.

Size Wise

  • Sweets can be part of a balanced diet but remember to keep tabs on portions.