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Chocolate Lasagna Cupcakes

Chocolate lasagna cupcake

Chocolate lovers unite! These Chocolate Lasagna Cupcakes offer layer upon layer of yumminess, and can easily be turned into the perfect frozen summer treat!

If I had to pinpoint the most popular recipe on CenterCutCook, without a doubt, it would be this recipe for Chocolate Lasagna. The month that it was originally posted, an astounding 497,498 people viewed it here. And then, there were probably thousands upon thousands more who viewed it on places like Facebook and Pinterest! And of course, there were millions more who saw it on sites that cropped off my watermark and claimed it as theirs, but that’s a story for another day. ;)

Because Chocolate Lasagna is one of Ryan’s favorite desserts of all time, I decided to re-visit it and turn it into an awesome, cool, summery treat that could be enjoyed pool-side, at your 4th of July picnic, or on a random June, October, or March evening. Meet the Chocolate Lasagna Cupcake! Not only did I turn this oh-so-popular dessert into cupcake form, I also made a version with ice cream! SoSoSo delicious, and cool, and refreshing. Are you ready? 

Chocolate lasagna cupcake 3

The first thing I’d like to say about Chocolate Lasagna Cupcakes is that you will start with regular, plain-ole, traditional Oreo’s. Not Double Stuff. Why you ask? It’s a consistency thing. Because you crush up the WHOLE COOKIE (yes, the whole cookie gets used, cream and all!), the Double Stuff variety seems to have too much cream. Did you get the part about using the whole cookie? This little sentence should hopefully prevent 234 people from asking if you use the whole cookie. :)

I used my food processor to crumble the cookies which makes it SO easy to do!

Chocolate lasagna cupcake 4

The second thing I’d like to say about Chocolate Lasagna Cupcakes is that you will get about 24 from one batch. 24 perfect little single serving cupcakes that you can share with family and friends, and they will adore you for your willingness to share! It is really important to firmly press the Oreo mixture (crushed Oreos and butter) into each muffin cup. I used the back of a measuring cup to help with this part.

I made two versions, the first version I used the traditional ingredients for the white layer (cream cheese, sugar, Cool Whip), the second version I used vanilla ice cream. Woah. Talk about the perfect frozen treat! We loved both versions, but if it were a really hot day, I’d definitely choose the ice cream version over the traditional. I’ll include instructions below so that you can choose which option suits you best.

Chocolate lasagna cupcake 5

Let’s talk about the pudding layer, shall we? Because that’s what comes after the cream cheese or ice cream layer. Yes, I used instant pudding. Yes, I am okay with that. If you are not, feel free to make your own chocolate pudding. Can I let you in on a little secret? I have never tried homemade, from-scratch pudding. Some of you were so kind on the Chocolate Lasagna recipe to let me know that I am missing out. Some day, I will make it, but for now, instant pudding it is.

Chocolate lasagna cupcake 6

A note about Cool Whip:

After the pudding layer comes a little more Cool Whip/whipped topping/whatever you would like to call it. If you are unfamiliar with Cool Whip, or it’s not available where you live, it’s essentially processed whipped cream. Whatever they add to it makes it stable so that it doesn’t deflate and turn to liquid. If you search for a stabilized whipped topping recipe on Google, you may find an option that works for you. I haven’t tried any of these options to confidently tell you that it works with this particular recipe.

Chocolate lasagna cupcake 7 1

Now for my favorite part. After you’ve constructed these cute little cupcakes, you’ll top them with mini chocolate chips then pop ‘em in the freezer. If you made the traditional version (sans ice cream), you’ll want to freeze them for about an hour before eating them. If you made the version with vanilla ice cream, allow them to set-up in the freezer for 3-4 hours.

Here’s an important little tip – while I store leftover Chocolate Lasagna in the refrigerator, I decided to store these little cupcakes in the freezer this time. Obviously you’d store the ice cream variety in the freezer if you choose that route, but I froze the traditional cupcakes in the freezer too and guess what? They were awesome frozen!

Bottom line…

Chocolate Lasagna Cupcakes made the traditional way with a cream cheese layer: store in the refrigerator or freezer. Your choice. The frozen version is awesome!

Chocolate Lasagna Cupcakes made with vanilla ice cream: store them in the freezer, unless you want a melty mess all over your fridge.

Below: This is the ice cream version! Can you tell a difference? They look very similar to the traditional Chocolate Lasagna Cupcakes!

Chocolate lasagna cupcake 8

A couple helpful tips:

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.

I <3 Chocolate Lasagna Cupcakes!  Enjoy!

Chocolate Lasagna Cupcakes

Chocolate lasagna cupcake 2

Prep Time: 30mn
Cook Time: N/A
Total Time: 1hr 30mn

INGREDIENTS

  • 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

DIRECTIONS

  1. Crush 36 Oreo’s, cream and all. Use a food processor for the best result. You can also place them in a ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Prepare cupcake tins with paper liners. You will make 24 cupcakes with this recipe.
  3. Prepare the pudding according to package directions and set aside.
  4. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. 
  5. Place a heaping tablespoon of Oreo mixture in each cupcake liner. I used a 1 tablespoon cookie dough scoop (found on Amazon) to simplify this process. Firmly press the crumbs into the bottom of each cup.
  6. Next comes the cream cheese layer. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 heaping cup full of Cool Whip *see note above if you don’t know what Cool Whip is, or it’s not available where you live. Place a heaping tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly.
  7. *Optional – skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture.
  8. Pudding Layer – scoop 1 tablespoon of pudding on top of the cream cheese/or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly.
  9. Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out.
  10. Sprinkle mini chocolate chips on top.
  11. Place traditional cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours.
  12. *Be sure to read the helpful tips above for a few more suggestions.
    Note: All images shown here are copyrighted and may not be used without written permission from CenterCutCook. I pursue unauthorized use of my work. 

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Comments (97)

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  1. I’d love to win this giveaway!

  2. These look sooo good giveaway isn’t shabby either lol ;)

  3. I would not only use the Magimix for all of my canning of tomatoes and jams but also for baking! I don’t have a food processor and would love one to make canning and baking easier!!

  4. Shared on Facebook also!

  5. This would be a wonderful addition to my new home. This this site.

  6. Oh I would love this!!!!

  7. Could you replace the cream cheese with vanilla pudding, even though you’re using chocolate pudding also?

  8. creative! and they look yummy!

  9. I would make THESE cupcakes! And homemade peanut butter, hummus, salsa…so many uses for the Magimix! It would be a wonderful addition to my kitchen. Thanks for the giveaway!

  10. Was just on FG checking my submission and saw this on the top row. NICE job! Whoa. I need this :)

  11. This is one of the yummiest looking things I’ve laid eyes on! It reminds me of a dessert my aunt used to make growing up. Great photos!

  12. For chopping, for making hummus, for making chutneys, for everything that i possibly could with it :)

  13. Who doesn’t love chocolate?! These look amazing, can’t wait to try them.

  14. I would use it to make crusts like this, chop up veggies for soups, make pesto (I’ve been wanting to do that but haven’t been able to) and more! :)

    • Just had these…need to make them again! Love the ease of sharing them with the kids–less mess, less plates and less utensils when serving! And YUM! They are DELICIOUS! :) Thanks!

  15. There are so many recipes I would like to try using the Magimix, especially this one that looks so awesome!! Thanks for sharing it!

  16. I made the lasagna version of this recipe you posted.. I'll tell you. it was one of the best dessert I've ever had

    I made the lasagna version of this recipe you posted!! I’ll tell ya it was one of the best dessert ever had!! Thanks for sharing:)

  17. This would help me so much. My rolling pin could actually take a break.

  18. These look so yummy! I cannot tolerate chocolate too well and I was wondering how it would taste using the golden Oreo cookies with a vanilla pudding?

  19. I’de love to win this food processor for my teenage daughter , whom wishes to be the next cupcake queen

  20. for chopping oreos of course ! :)

  21. Recipe sounds amazing….thanks for sharing! thanks also for a giveaway!

  22. I’m sure I would use it for hummus, which I currently make in the blender (not efficient!). But I bet if I had it I’d figure out some new uses, too.

  23. i’d use it to make many sauces

  24. I’d make the crust for cheesecake.

    Plus I’m trying to quit smoking so I’m spending a lot of time trying many of the recipes I find online to keep my hands busy, so I’d be using it for all sorts of things I’ve never tried before.

  25. This looks amazing! :D

    Actually, I’m going to be making this for a demo presentation sort of thing we’re supposed to do in class. I was wondering if I could use the images in this post? I really hope I could use them so that even the people at the back of the room could see what the cupcakes are supposed to look like in each step.

    Thank you!

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