• 16 oz. prepared chocolate cake batter
  • 6 oz. OREO Medium Cookie Pieces
  • 1 Tbsp. OREO Base Cake
  • 1/2 tsp. peppermint extract
  • 5-1/2 oz. granulated sugar, divided
  • 3-1/2 Tbsp. water
  • 4 oz. egg whites, at room temperature
  • 16 oz. unsalted butter, softened
  • 1/2 tsp. vanilla extract
  • 1 oz. hard peppermint candies, coarsely chopped


Nutritional facts are based on a single serving
Calories 540
Total fat 38g
Saturated fat 21g
Trans fat 0g
Cholesterol 100mg
Sodium 310mg
Carbohydrate 45g
Dietary fiber 1g
Sugars 29g
Protein 4g
Calcium 6%DV
Iron 10%DV


  1. Fold  OREO Pieces, base cake and peppermint extract 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. Meanwhile,  cook 2/3 of the sugar and water in small heavy saucepan on medium heat until mixture comes to boil, stirring constantly. Cook until mixture reaches 240°F on candy thermometer, washing down side of pan as necessary. (Do not stir after sugar syrup comes to boil.)
  3. Beat  egg whites and remaining sugar in bowl with mixer fitted with whip attachment on medium-high speed until medium stiff peaks form.
  4. Add  sugar syrup gradually to egg whites, beating until mixture has cooled to room temperature. Gradually beat in butter until light and fluffy. Stir in base cake and vanilla; spoon into pastry bag fitted with #4 fluted tip.
  5. Remove  cupcakes from pan. Pipe butter cream onto tops of cupcakes. Sprinkle each with 1/2 tsp. chopped candy.

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