Description
These Chocolate Lasagna Cupcakes are a delightful no-bake dessert that layers Oreo crust, creamy sweetened cream cheese, rich chocolate pudding, and fluffy whipped topping into individual servings. Perfect for parties or an indulgent treat, they’re easy to assemble and require no baking.
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 Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for assembling the cupcakes.
- Make the Oreo 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 layer.
- 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, ensuring no lumps remain.
- Combine Cream Cheese and Whipped Topping: Gently fold 1 cup of the whipped topping into the cream cheese mixture carefully to maintain the fluffy texture. Spoon this cream cheese layer evenly over the Oreo crusts in the cupcake liners.
- Make Chocolate Pudding: Whisk the instant chocolate pudding mix with 1 3/4 cups of cold milk until it thickens, following the pudding mix package instructions for best results.
- Assemble Pudding Layer: Spoon the prepared chocolate pudding layer gently over the cream cheese layer in each cupcake liner to create a distinct layer.
- Top with Whipped Topping and Garnish: Add a dollop of the remaining whipped topping on top of each pudding layer. Sprinkle mini chocolate chips over the whipped topping for garnish and added texture.
- Chill Before Serving: Refrigerate the cupcakes for 1 to 2 hours to allow the layers to set and flavors to meld before serving. No baking is necessary.
Notes
- For best results, use full-fat cream cheese and chilled milk for the pudding.
- You can substitute the Oreo cookies with any chocolate sandwich cookies if preferred.
- Make sure to fold the whipped topping gently to keep the mixtures light and airy.
- These cupcakes must be kept refrigerated and are best consumed within 2 days.
- Try adding a sprinkle of crushed nuts or a drizzle of chocolate syrup on top for extra decoration.
