Description
These Chocolate Lasagna Cupcakes are a delightful no-bake treat featuring a crunchy Oreo crust, creamy cream cheese layer, rich chocolate pudding, and whipped topping, all assembled in convenient cupcake liners for easy serving.
Ingredients
Scale
Crust
- 24 Oreo cookies, crushed
- 4 tablespoons butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping (such as Cool Whip), divided
Pudding Layer
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 3/4 cups cold milk
Topping
- 1/2 cup mini chocolate chips, for garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for assembling the cupcakes.
- Make the Crust: In a bowl, combine the crushed Oreo cookies and melted butter thoroughly. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form the crust.
- Prepare Cream Cheese Mixture: In a separate bowl, beat together the softened cream cheese, granulated sugar, milk, and vanilla extract until the mixture is smooth and creamy.
- Fold in Whipped Topping: Gently fold 1 cup of the whipped topping into the cream cheese mixture to lighten it. Spoon this layer evenly over the prepared Oreo crusts in the cupcake liners.
- Make Pudding Layer: Whisk the instant chocolate pudding mix with 1 3/4 cups of cold milk until the pudding thickens according to the package instructions.
- Add Pudding Layer: Spoon the thickened pudding evenly over the cream cheese layer in each cupcake liner to create the pudding layer.
- Top with Whipped Topping and Garnish: Add a dollop of the remaining whipped topping on top of the pudding in each cupcake, then sprinkle with mini chocolate chips for garnish.
- Refrigerate and Serve: Refrigerate the cupcakes for 1-2 hours to allow the layers to set before serving for best texture and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and smoother texture.
- Press the crust firmly into the cupcake liners to prevent it from crumbling.
- Use instant pudding mix for quick setting; regular pudding mix will require cooking and longer chilling.
- Refrigeration time is important for the layers to set and flavors to meld.
- For a gluten-free version, substitute Oreo cookies with a gluten-free chocolate cookie variety.
- These cupcakes can be made a day in advance and stored covered in the refrigerator.
