Chocolate lovers unite! These Chocolate Lasagna Cupcakes offer layer upon layer of yumminess, and can easily be turned into the perfect frozen summer treat!
If I had to pinpoint the most popular recipe on CenterCutCook, without a doubt, it would be this recipe for Chocolate Lasagna. Because it was such a hit, I decided to revisit the recipe and turn it into an awesome, cool, summery treat that could be enjoyed poolside, at your 4th of July picnic, or on a random June, October, or March evening. Meet the Chocolate Lasagna Cupcake! Not only did I turn this oh-so-popular dessert into cupcake form, I also made a version with ice cream! SoSoSo delicious, and cool, and refreshing.
Image: Courtesy of Center Cut Cook
I made two versions, the first version I used the traditional ingredients for the white layer (cream cheese, sugar, Cool Whip), the second version I used vanilla ice cream. Woah. Talk about the perfect frozen treat! We loved both versions, but if it were a really hot day, I’d definitely choose the ice cream version over the traditional. I’ll include instructions below so that you can choose which option suits you best.
While it is a bit tedious to create a layered cupcake, it is SO worth it! I used a 1 tablespoon cookie dough scoop which made the process go so much faster!
Now for my favorite part. After you’ve constructed these cute little cupcakes, you’ll top them with mini chocolate chips then pop ‘em in the freezer. If you made the traditional version (sans ice cream), you’ll want to freeze them for about an hour before eating them. If you made the version with vanilla ice cream, allow them to set-up in the freezer for 3-4 hours.
- 1 package regular Oreo Cookies, about 36 cookies. *You will use the WHOLE cookie, cream and all!
- 6 tablespoons butter, melted
- 1-8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 1- 12 ounce tub Cool Whip, divided (*See note about Cool Whip above)
- 1- 3.9 ounce package Chocolate Instant Pudding made according to package directions (You will need 2 cups of milk)
- 1 cup mini chocolate chips
- Crush 36 Oreo's, cream and all. Use a food processor for the best result. You can also place them in a ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
- Prepare cupcake tins with paper liners. You will make 24 cupcakes with this recipe.
- Prepare the pudding according to package directions and set aside.
- Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs.
- Place a heaping tablespoon of Oreo mixture in each cupcake liner. I used a 1 tablespoon cookie dough scoop (found on Amazon) to simplify this process. Firmly press the crumbs into the bottom of each cup.
- Next comes the cream cheese layer. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 heaping cup full of Cool Whip *see note above if you don't know what Cool Whip is, or it's not available where you live. Place a heaping tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly.
- *Optional - skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture.
- Pudding Layer - scoop 1 tablespoon of pudding on top of the cream cheese/or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly.
- Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out.
- Sprinkle mini chocolate chips on top.
- Place traditional cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours.
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