Chocolate-Covered OREO Creme Cupcakes

Yield:

4 doz. or 48 servings, 1 cupcake each

Ingredients

Ingredients	Weights	Measures
Cupcakes
prepared chocolate cake batter	9 lb. 2 lb. + 4 oz.	1 gal. 1 qt.
OREO Creme Frosting
PHILADELPHIA Original Cream Cheese, softened	6 lb. + 4 oz. 1 lb. + 9 oz.	- -
OREO Crème Icing Variegate	2 lb. + 1 oz. 8-1/4 oz.	1-2/3 cups 6-1/2 Tbsp.
OREO Pieces-Small	8 lb. + 10 oz. 13 oz.	2 qt. + 3 cups 2-3/4 cups
Assembly
prepared chocolate ganache, warmed	7 lb. + 8 oz. 1 lb. + 14 oz.	3 qt. 3 cups
OREO Crème Icing Variegate	6 oz. 1-1/2 oz.	1/2 cup 2 Tbsp.

Directions

CUPCAKES:
USE #12 scoop to portion 3 oz. (about 1/3 cup) batter into each of 48 greased muffin cups (or into 12 greased muffin cups for trial recipe). Bake in 300ºF-convection oven 10 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; transfer to parchment-lined sheet pans.

OREO Creme Frosting: Beat cream cheese and OREO Crème Icing Variegate in large bowl with mixer fitted with paddle attachment until well blended. Fold in OREO Pieces.

ASSEMBLY:
FIT pastry bag with plain round tip; insert tip into top of each Cupcake, then pipe about 1 Tbsp. OREO Creme Frosting into cupcake.

SPREAD 1/3 cup of the remaining frosting onto top of each cupcake; smooth top. Pour about 1/4 cup warm ganache over each cupcake, completely covering top and letting excess drip down side. Cool. Drizzle each cupcake with about 1/2 tsp. Variegate.

Kraft Kitchens Tips

Make Ahead

Cooled cupcakes can be tightly wrapped and stored in freezer for up to several months. Thaw completely before using to prepare recipe as directed.

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Rated

by a cook on 5/21/2010

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