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Mini Cookies and Cream Stuffed Cakes

Blogger Arlene Cummings of Cooking With Sugar shares a recipe for Mini Cookies ‘n Cream Stuffed Cakes that is sure to turn any frown upside-down.

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  • Prep Time 45 min
  • Total Time 1 hr 30 min
  • Servings 24

Ingredients

Cake Layers

1
box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box

Cookies ‘n Cream Layer

1
package (8 oz) cream cheese, softened
1/2
cup butter, softened
3/4
cup sugar
1/2
cup whipping cream
1
teaspoon vanilla
12
creme-filled chocolate sandwich cookies, crushed

Ganache Layer

8
oz semisweet baking chocolate, chopped, or chocolate chips
1
cup whipping cream

Garnish

6
creme-filled chocolate sandwich cookies, crushed

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Make cake batter using cake mix, water, oil and eggs as directed on box. Bake 24 cupcakes in greased muffin cups (do not line cups with paper baking cups). Cool completely.
  • 2 Meanwhile, in large bowl, beat cream cheese, butter, sugar, 1/2 cup whipping cream and the vanilla with electric mixer on medium speed until smooth and fluffy. Fold in 12 crushed cookies. Refrigerate until ready to assemble cakes.
  • 3 Place chocolate in heatproof bowl; set aside. In 2-cup microwavable measuring cup, microwave 1 cup whipping cream on High (or heat in 1-quart saucepan over medium-low heat) until cream is hot but not boiling. Pour hot cream over chocolate; let stand 1 to 2 minutes. When chocolate is softened, mix with spoon until all chocolate is melted and mixture is silky and smooth.
  • 4 To assemble cakes, cut each cake in half horizontally. Spoon about 1 teaspoon cream cheese mixture onto bottom halves of cakes; cover with top halves of cakes. Drizzle chocolate mixture over tops of cakes. Sprinkle crushed cookies over tops for garnish. Store in refrigerator until ready to serve.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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