Prep Time 42m
Cook Time 18m
Ready Time 90m
Yield 24 servings


Ingredients
  • 1 package Pillsbury™ Funfetti® Halloween Cake Mix
  • 1 1/4 cups water
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 (8 oz.) package mini creme-filled chocolate sandwich cookies
  • 1 (16 oz.) can Pillsbury™ Funfetti® Halloween Vanilla Flavored Frosting
  • 1 (13.5 oz.) can Pillsbury™ Easy Frost™ Vanilla Dream Flavored No-Fuss Frosting
Preparation Directions
  • Step 1Heat oven to 350°F. Line cupcake pan with baking cups. Prepare cake according to package directions using water, oil, and eggs. Select 24 whole cookies and set aside to top the finished cupcakes. Place 40 cookies in a resealable 1 quart plastic bag; seal. Crush cookies coarsely with rolling pin to equal 1 cup. Fold crushed cookies into batter. Fill baking cups two-thirds full.
  • Step 2Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely.
  • Step 3Frost cupcakes with Funfetti® Halloween frosting, using a knife to smooth frosting evenly. Create decorative loops by starting with Easy Frost tip in the center of cupcake. Press nozzle as you move towards outer edge, looping back to center in a continuous motion. Repeat making 2 more loops. Sprinkle with enclosed candy bits. Place a whole sandwich cookie in the center. Repeat with remaining cupcakes.
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