Description
Chocolate Lasagna Cupcakes are a delightful no-bake dessert combining layers of Oreo cookie crust, creamy sweetened cream cheese mixture, rich instant chocolate pudding, and fluffy whipped topping. These easy-to-make cupcakes are chilled and garnished with mini chocolate chips for an irresistible treat perfect for parties or a special dessert.
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
Garnish
- 1/2 cup mini chocolate chips
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, combine the crushed Oreo cookies and melted butter. Mix well and press about 1 tablespoon of this mixture into the bottom of each cupcake liner to form the crust.
- Make the cream cheese layer: In another bowl, beat together the softened cream cheese, granulated sugar, milk, and vanilla extract until the mixture is smooth and creamy. Gently fold in 1 cup of the whipped topping until combined. Spoon this mixture evenly over the Oreo crusts in the cupcake liners.
- Prepare the pudding layer: In a separate bowl, whisk the instant chocolate pudding mix with 1 3/4 cups of cold milk until the pudding thickens, typically within a few minutes. Spoon the pudding evenly over the cream cheese layer in each cupcake liner.
- Add whipped topping and garnish: Top each cupcake with a dollop of the remaining whipped topping. Sprinkle mini chocolate chips on top to garnish and add extra chocolate flavor.
- Chill before serving: Refrigerate the cupcakes for 1 to 2 hours to allow the layers to set and flavors to meld. Serve chilled for the best taste and texture.
Notes
- Be sure to soften the cream cheese beforehand for easy mixing.
- Press the Oreo crust firmly and evenly into the cupcake liners to ensure it holds together.
- Use instant pudding mix for quick thickening; do not substitute with cook-and-serve pudding.
- Keep the cupcakes refrigerated until serving to maintain their structure and freshness.
- These cupcakes are best served within 24 hours for optimal flavor and texture.
