Gooey Brain Cupcakes

3  Ratings
  • 15 min prep
  • 1 hr 10 min total
  • Makes 24 servings, 1 cupcake (55 g) each.

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Gooey Brain Cupcakes Recipe


  • 1 pkg. (2-layer size) chocolate cake mix
  • 14 Oreo Cookies, coarsely chopped
  • 1 pkg. (4-serving size) vanilla instant pudding mix
  • 1 cup cold milk
  • 1/4 cup icing sugar
  • 2 cups thawed Cool Whip Whipped Topping
  • 5 drops pink food colouring


  • Heat  oven to 350°F.
  • Prepare  cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
  • Beat  pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in Cool Whip and food colouring. Spoon into pastry bag fitted with round tip.
  • Pipe  pudding mixture in zigzag pattern on tops of cupcakes, starting in centre of each cupcake before filling in sides. Keep refrigerated.

Recipe Tips

Make AheadDecorated cupcakes can be stored in refrigerator up to 8 hours before serving.

If You Don't Have a Pastry BagFill a resealable plastic food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.

How to Make Pink Food ColouringIf you don't have pink food colouring, you can make your own by adding 3 drops red food colouring and 2 drops yellow food colouring to the pudding mixture with the Cool Whip.


Nutrition Information

Makes 24 servings, 1 cupcake (55 g) each.

Nutrition per serving:

  • Calories 200 
  • Total fat 9 g
  • Saturated fat 3.5 g
  • Cholesterol 25 mg
  • Sodium 280 mg
  • Carbohydrate 28 g
  • Dietary fibre 1 g
  • Sugars 17 g
  • Protein 3 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 10 %DV