• 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


Nutritional facts are based on a single serving
Calories 310
Total fat 16g
Saturated fat 7g
Trans fat 0g
Cholesterol 45mg
Sodium 320mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 23g
Protein 3g
Calcium 6%DV
Iron 10%DV


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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