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



4 doz. or 48 servings, 1 cupcake each
  • Cupcakes
  • 9 lb. prepared chocolate cake batter
  • OREO Creme Frosting
  • 6¼ lb. cream cheese, softened
  • 2 lb. plus 1 oz. OREO Crème Icing Variegate
  • 8 lb. plus 10 oz. OREO Small Cookie Pieces
  • Assembly
  • 7½ lb. prepared chocolate ganache, warmed
  • 6 oz. OREO Crème Icing Variegate

Nutrition per serving

Calories1280 Total fat87 gSaturated fat37 gTrans fat1.5 gCholesterol150 mgSodium890 mgCarbohydrate112 gDietary fiber4 gProtein13 gVitamin A25 %DVVitamin C4 %DVCalcium15 %DVIron30 %DV

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.


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.

© Mondelēz International group