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


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


Nutritional facts are based on a single serving
Calories 1280
Total fat 87g
Saturated fat 37g
Trans fat 1.5g
Cholesterol 150mg
Sodium 890mg
Carbohydrate 112g
Dietary fiber 4g
Sugars 72g
Protein 13g
Vitamin A 25%DV
Vitamin C 4%DV
Calcium 15%DV
Iron 30%DV
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