Oreo™ Dirt Poke Cupcakes

 

Ingredients

• 1

  box Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge
• Water, vegetable oil and eggs called for on cake mix box
• 1

  jar (12 oz) chocolate fudge topping
• 1

  box (4-serving size) chocolate instant pudding and pie filling mix
• 1 1/2

  cups milk
• 1

  container (8 oz) frozen whipped topping, thawed
• 1

  package (14.3 oz) Oreo chocolate creme sandwich cookies, crushed

Steps

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

2 In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full

3 Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.

4 In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.

5 In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.

6 Stir all but 1 1/2 cups crushed cookies into pudding mixture.

7 Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.