Skip to Content

Mini Cookies and Cream Stuffed Cakes

  • Save Recipe
  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Our cakes are sure to bring a smile to all your guests. Simply layer Betty Crocker™ Super Moist™ triple chocolate fudge cake mix with a cookies-and-cream filling and drizzle with chocolate.
By Arlene Cummings
Updated Sep 27, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On


Cake Layers

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


  • 6 creme-filled chocolate sandwich cookies, crushed


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    A teaspoon of espresso powder can be added to the cake batter for a variation in flavor.
  • tip 2
    Cake can be made into one large cake by baking it in two 9-inch cake pans and adding all the cream between the two cake layers. Then, top with the chocolate and crumbled cookies.
  • tip 3
    Cake can also be baked in mini muffin cups for an extra small dessert.


Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved