Oreo Pudding Cupcakes

These are not one of those low-fat diet style cupcakes...They are so moist, chocolaty, creamy and so yummm...if you want, you can skip the cheesecake filling...they are one of the BEST cupcakes that I have even had!

 

Ingredients:
for cake...

• 1 box of Duncan Hines' Devil's Food cake mix
• 1 box of JELL-O cookie n' creme pudding mix
• 4 eggs
• 1/3 cup sour cream
• 3/4 cup cooking oil
• 1 cup hot water

for cheesecake filling...

• 1 package (8 oz.) cream cheese, softened
• 1 eggs
• 1/2 cup sugar
• 1 Tbsp. cookie n' creme pudding mix

for cream cheese topping...

• 2 packages (8 oz. each) of cream cheese, softened
• 1 stick butter, at room temperature
• 2 cups powdered sugar
• 2 tsp. vanilla
• 2 tsp. lemon juice
• 1/2 cup sweet whipping cream

Directions:
for cake...

• Place cake mix, pudding mix(save 1 Tbsp. for filling), 4 eggs, cooking oil and sour cream in a large mixing bowl. Whisk with an electric mixture or stand mixture at medium speed, add hot water gradually. Continue whisk about 5 minutes until well blend and fluffy.

for fillings...

• In a medium mixing bowl, cream sugar and 1 package cream cheese together with an electric mixer. Add 1 egg and 1 Tbsp. pudding mix. Mix until blend and set aside.

for cream cheese topping:

• In another medium or large mixing bowl, whisk 2 pkg. cream cheese, butter and powdered sugar together with an electric mixer until creamy. Add vanilla, lemon juice and whipping cream, whisk until well blend and fluffy. Set in the refrigerator until ready to use.

Put together:

• Preheat oven to 350 degrees F. Line 36 cupcake liners in muffin pans. Using a small cookie scoop, fill each cupcake liner with 1 scoop of cake batter. Then, drop about 1/2 Tbsp. cheesecake filling in the middle of each cupcake batter. Top with another small cookie scoop of cake batter. Repeat until all cupcake lines filled.
• Bake for 15-18 minutes until a toothpick comes out of the cake part clean. Cool. Top with the cream cheese topping. Decorate with chocolate chip crumbs, coca powder, Oreo cookie crumb, or Oreo cookie pieces, etc. Refrigerator few hours in the covered containers (keep moist) until ready to serve.

 Makes: 24-30cupcakes.

 

Here are some of the variations:

• Crush 1/2 cup chocolate chips in a food processor, then fold into the cake batter or fold into the cream cheese topping instead of dipping. Or
• Fold some of the Oreo Pudding into the cream cheese topping to make the muddy look. Or
• For peanut butter lovers, add a Reese peanut butter cup in the center of the cake instead of cheesecake filling.