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Chocolate Lasagna Cupcakes Recipe

kept byDZ

1. I used a Norpro Stainless Steel 1 tablespoon scoop for every single layer of these cupcakes. It helped tremendously! You can check it out on Amazon (buy here).
2. Use a food processor to crush the Oreos. You can also put the Oreos in a big ziplock bag and use a rolling pin to crush them (and remember, you use the WHOLE cookie), however a food processor will make this step so much faster.
3. If you make the ice cream variety, let the ice cream soften up a bit before you make these. It’ll make it so much easier for you to flatten the ice cream and spread it to cover the whole cupcake.

4. If you make the traditional version with the cream cheese layer, be sure your cream cheese has softened, otherwise it will be chunky and clumpy!
5. You can make these days ahead of time and they will be perfectly fine! If they’ve been in the freezer for a day or two and are frozen solid, let them sit at room-temperature for about 10 minutes before serving.




1 package regular Oreo Cookies, about 36 cookies. *You will use the WHOLE cookie, cream and all!
6 tablespoons butter, melted
1-8 ounce package cream cheese, softened
1/4 cup granulated sugar
1- 12 ounce tub Cool Whip, divided (*See note about Cool Whip above)
1- 3.9 ounce package Chocolate Instant Pudding made according to package directions (You will need 2 cups of milk)
1 cup mini chocolate chips



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