Black Forest Cupcakes with OREO Cookies
- 16 oz.preparedchocolate cake batter
- 6 oz.OREO Medium Cookie Pieces
- 8¼ oz.heavy cream
- 1 oz.granulated sugar
- 4½ oz.preparedcherry pie filling
- 6 eachOREO Cookies, cut in half
Nutrition per serving
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.