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Oreo™ Dirt Poke Cupcakes

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Annalise Sandberg
Updated Mar 2, 2023
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These easy-but-impressive cupcakes are soaked in fudge topping and finished off with Oreo™ cookie chocolate “dirt” mousse. Completely irresistible!

More About This Recipe

  • It wasn’t until I had kids that I really saw the value in recipes like this -- amazing desserts to feed a crowd that get a jumpstart from time-savers like cake mix and instant pudding. While I used to be able to spend a whole day in the kitchen, now I’m lucky to get a few minutes in here and there. I often don’t have time for long ingredient lists or complicated steps. These cupcakes are stunning, but they’re also incredibly easy! There are three basic components: easy chocolate cupcakes made with Betty Crocker™ Super Moist™ chocolate fudge cake mix, then a chocolate filling of fudge ice cream topping, and finally (my favorite!) a mousse-like topping made of chocolate instant pudding mix, Cool Whip™ whipped topping and crushed Oreo™ cookies. Finish cupcakes with more crushed cookies and a drizzle of fudge topping, and you have a treat no one will be able to resist. These cupcakes are pretty much chocolate on chocolate on chocolate. What’s not to love?

Oreo™ Dirt Poke Cupcakes

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 7
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 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

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
  • Step 
    6
    Stir all but 1 1/2 cups crushed cookies into pudding mixture.
  • Step 
    7
    Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.

Nutrition

Nutrition Facts are not available for this recipe

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