If you’re searching for a crowd-pleasing dessert that’s as eye-catching as it is delicious, look no further than these Chocolate Lasagna Cupcakes. Every bite is a mini adventure through layers of creamy cheesecake, rich chocolate pudding, and a crunchy Oreo crust, all crowned with fluffy whipped topping and a sprinkle of chocolate chips. These treats are the perfect blend of nostalgia and indulgence, guaranteed to disappear quickly at any gathering!

Chocolate Lasagna Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Making Chocolate Lasagna Cupcakes is delightfully simple, and each ingredient plays a special role in delivering that irresistible layered effect. With just a handful of pantry staples and a few fresh items, you’ll create a dessert that looks impressive but is easy enough for any day of the week.

Oreo cookies, crushed (24): The foundation for that signature crunchy, chocolatey crust.
Butter, melted (4 tablespoons): Binds the cookie crumbs together and adds a rich, buttery flavor to the base.
Cream cheese, softened (8 oz): Gives the cheesecake layer its smooth, tangy, and creamy texture.
Granulated sugar (1/4 cup): Sweetens the cream cheese mixture just enough to balance the tartness.
Milk (1 tablespoon): Loosens and smooths out the cream cheese filling for easier layering.
Vanilla extract (1 teaspoon): Adds a warm, aromatic note to the creamy layer.
Whipped topping (1 1/2 cups, such as Cool Whip): Lightens the cheesecake and adds a fluffy finish on top.
Instant chocolate pudding mix (1 package, 3.9 oz): Creates a luscious, chocolatey middle layer with almost no fuss.
Cold milk (1 3/4 cups, for pudding): Activates the pudding mix and provides that silky, spoonable texture.
Mini chocolate chips (1/2 cup, for garnish): The perfect finishing touch for a bit of crunch and extra chocolate in every bite.

How to Make Chocolate Lasagna Cupcakes

Step 1: Prep Your Pan

Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with cupcake liners. This not only helps with easy removal later but also gives your Chocolate Lasagna Cupcakes their classic shape and makes them portable for parties or lunchboxes.

Step 2: Build the Oreo Crust

Combine the crushed Oreo cookies and melted butter in a mixing bowl. Once everything’s thoroughly mixed, press about one tablespoon of the mixture into the bottom of each cupcake liner. Use the back of a spoon to really pack it down; this step ensures a solid, crunchy base that holds up to all those creamy layers.

Step 3: Whip Up the Cream Cheese Layer

In a separate bowl, beat together the softened cream cheese, granulated sugar, milk, and vanilla extract until the mixture is velvety smooth. Gently fold in one cup of whipped topping to lighten things up. Carefully spoon this creamy layer over the Oreo crusts, dividing it evenly among the cupcake liners.

Step 4: Prepare the Pudding Layer

Next, whisk together the instant chocolate pudding mix and cold milk until the pudding thickens—this usually takes just a few minutes. Spoon a generous layer of pudding over the cream cheese layer in each cupcake liner, covering the white layer completely for that beautiful contrast.

Step 5: Add the Finishing Touches

Top each cupcake with a fluffy dollop of the remaining whipped topping. Sprinkle with a hearty pinch of mini chocolate chips for texture, crunch, and extra chocolatey goodness. These little details make your Chocolate Lasagna Cupcakes look bakery-worthy!

Step 6: Chill and Set

Refrigerate the cupcakes for at least 1–2 hours before serving. This time in the fridge helps the layers firm up and meld together, making each bite perfectly sliceable and oh-so-satisfying.

How to Serve Chocolate Lasagna Cupcakes

Garnishes

A flourish of whipped topping and a generous sprinkle of mini chocolate chips are classic, but don’t hesitate to get creative! Try dusting with cocoa powder, adding a few fresh raspberries, or even a drizzle of chocolate syrup for extra flair. Each cupcake becomes a mini masterpiece with your special touch.

Side Dishes

While these Chocolate Lasagna Cupcakes are stars on their own, they pair beautifully with a scoop of vanilla ice cream or a bowl of fresh strawberries. For a playful dessert platter, serve alongside fresh fruit kabobs or a light citrus salad to balance the richness of the chocolate layers.

Creative Ways to Present

For parties, arrange the cupcakes on a tiered dessert stand, or nestle each one into a colored or patterned cupcake wrapper for a festive look. You can even top each with a tiny flag or personalized topper for birthdays, showers, or holidays. Chocolate Lasagna Cupcakes are endlessly adaptable to any celebration!

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocolate Lasagna Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days, and the flavors often meld and get even better by the next day.

Freezing

You can freeze these cupcakes if you want to get ahead for a special event. Place them in a single layer in a freezer-safe container, making sure they’re tightly covered. They’ll keep well for up to a month—just thaw overnight in the refrigerator before serving.

Reheating

There’s no need to reheat Chocolate Lasagna Cupcakes, as they’re meant to be enjoyed chilled. If frozen, allow them to thaw in the fridge until they return to their creamy texture. Serve straight from the fridge for the best experience.

FAQs

Can I make Chocolate Lasagna Cupcakes without a muffin tin?

If you don’t have a muffin tin, you can use silicone cupcake molds or even small ramekins. Just be sure to line or grease them well so the layers release easily.

Can I use homemade whipped cream instead of whipped topping?

Absolutely! Whipped cream made from scratch works beautifully in this recipe, just be sure to beat it until stiff peaks form so it holds up in the layers.

Are there gluten-free options for Chocolate Lasagna Cupcakes?

Yes! Simply use gluten-free chocolate sandwich cookies in place of Oreos, and double-check that your pudding mix is gluten-free. The rest of the ingredients are naturally gluten-free.

Can I make these cupcakes ahead of time?

Chocolate Lasagna Cupcakes are perfect for making ahead! Prepare them the night before and let them chill overnight for an even more flavorful, set dessert the next day.

What’s the best way to crush the Oreos?

A food processor makes quick work of turning Oreos into fine crumbs, but you can also place them in a zip-top bag and crush with a rolling pin for a chunkier texture.

Final Thoughts

If you’re ready to wow your friends and family, give these Chocolate Lasagna Cupcakes a try. They’re easy to make, endlessly customizable, and guaranteed to be the talk of your next get-together. Go ahead—treat yourself (and everyone else) to a batch of these irresistible mini desserts!

Chocolate Lasagna Cupcakes Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

These Chocolate Lasagna Cupcakes are a delightful no-bake dessert combining a crunchy Oreo cookie crust, a smooth cream cheese layer, rich chocolate pudding, and a fluffy whipped topping, all garnished with mini chocolate chips. Perfect for parties or a sweet treat, these individual servings are easy to make and loved by chocolate fans of all ages.

Ingredients

Scale

Crust

24 Oreo cookies, crushed
4 tablespoons butter, melted

Cream Cheese Layer

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 cup whipped topping (such as Cool Whip)

Chocolate Pudding Layer

1 package (3.9 oz) instant chocolate pudding mix
1 3/4 cups cold milk

Topping

1/2 cup mini chocolate chips
3/4 cup whipped topping (for topping the cupcakes)

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Instructions

Preheat and Prepare Liners: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, ensuring they are well seated.
Make the Crust: In a bowl, combine the crushed Oreo cookies and melted butter. Mix thoroughly until the mixture resembles wet sand. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner to form the crust.
Prepare Cream Cheese Layer: In another bowl, beat together the softened cream cheese, granulated sugar, milk, and vanilla extract until the mixture is smooth and creamy without lumps.
Fold in Whipped Topping: Gently fold 1 cup of whipped topping into the cream cheese mixture to lighten the texture, then spoon this mixture evenly over the Oreo crusts in the cupcake liners.
Make Chocolate Pudding: Whisk the instant chocolate pudding mix with 1 3/4 cups of cold milk as per package instructions until the pudding thickens, usually within 2 minutes.
Layer the Pudding: Spoon the thickened chocolate pudding over the cream cheese layer in each cupcake liner, spreading gently to cover evenly.
Add Whipped Topping and Garnish: Top each cupcake with a dollop of the remaining whipped topping and sprinkle mini chocolate chips on top for garnish and added texture.
Chill and Serve: Refrigerate the cupcakes for 1-2 hours to set all layers before serving. Enjoy chilled for best flavor and texture.

Notes

Do not bake these cupcakes; the crust sets from chilling.
Use full-fat cream cheese for the creamiest texture.
These cupcakes can be made a day ahead and stored in the refrigerator.
For a dairy-free version, substitute appropriate non-dairy alternatives for cream cheese, whipped topping, and milk.
Mini chocolate chips can be replaced with grated chocolate or chocolate shavings if preferred.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Refrigeration/No Bake
Cuisine: American