Get ready to swoon over Chocolate Lasagna Cupcakes, a playful, totally irresistible twist on the classic layered dessert we all know and love. Each cupcake has a perfect buttery cookie crust, a dreamy cream cheese and whipped topping layer, silky chocolate pudding, and a final flourish of chocolate chips or shavings. They’re just the right size for sharing (or keeping all to yourself), and since they’re no-bake, they come together in a snap. If you’re craving something rich and chocolatey with a whimsical vibe, these cupcakes are your new best friend.

Chocolate Lasagna Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Chocolate Lasagna Cupcakes are proof that a handful of everyday grocery finds can create serious magic. Each element brings something special to the table: depth from the cookies, creaminess from the cheese, and an undeniable swoosh of chocolate. Here’s how it all stacks up:

Chocolate sandwich cookies (24, like Oreos): These create the fudgy, crave-worthy base that sets the tone for every bite.
Melted butter (3 tablespoons): Binding ingredient for the crust, making it rich with just the right amount of crunch.
Cream cheese (4 oz, softened): Adds tangy creaminess, balancing out the sweetness while creating a luscious texture.
Powdered sugar (1/4 cup): Smooths the cream cheese layer and gives it that subtle, velvety sweetness.
Vanilla extract (1/2 teaspoon): Just a splash deepens the overall flavor, enhancing every other ingredient.
Whipped topping (1 cup, like Cool Whip): This makes the layers fluffy and light, giving your cupcakes that classic cool-and-creamy vibe.
Instant chocolate pudding mix (1 (3.9 oz) package): The secret to that rich, chocolatey center, no stovetop required.
Cold milk (1 1/2 cups): Whips the pudding into a thick, silky layer that holds its own inside the cupcakes.
Mini chocolate chips or chocolate shavings (1/2 cup): The final touch for a little crunch, extra flavor, and an eye-catching finish.

How to Make Chocolate Lasagna Cupcakes

Step 1: Prepare Your Muffin Tin

Start by lining a muffin tin with 12 paper cupcake liners. This helps keep everything together and makes removing each cupcake a breeze. Plus, they just look so cute and party-ready when dressed up in colorful liners!

Step 2: Make the Cookie Crust

Take your finely crushed chocolate sandwich cookies and mix them in a bowl with melted butter. Stir until all the crumbs are uniformly moist, like wet sand at the beach. Spoon about one tablespoon into each liner, pressing firmly so you have a solid base—this is the foundation of your Chocolate Lasagna Cupcakes. For a firmer crust, pop the pan in the freezer for 10 minutes.

Step 3: Whip Up the Cream Cheese Layer

In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy. Gently fold in the whipped topping to keep things light. Then, spoon or pipe this velvety goodness onto the cooled cookie crust in each cupcake liner. This layer brings a cheesecake-like tang that makes the cupcakes taste extra indulgent.

Step 4: Layer on the Chocolate Pudding

Next, whisk the instant chocolate pudding mix with cold milk for a full two minutes until it’s beautifully thickened—no lumps allowed! Carefully spoon a layer of pudding over the cream cheese in each cupcake, spreading it to the edges. This is the rich, chocolatey heart of every bite.

Step 5: Finish and Chill

Top each cupcake with a generous dollop of whipped topping, then finish with a sprinkle of mini chocolate chips or delicate chocolate shavings for that bakery-worthy look. Place the cupcakes in the fridge and let them chill for at least two hours. This sets the layers so you get that distinctive, clean look when you peel off the liners. Now the hard part: waiting for them to chill before you dig in!

How to Serve Chocolate Lasagna Cupcakes

Garnishes

There’s no such thing as too much fun when it comes to Chocolate Lasagna Cupcakes! A sprinkle of mini chocolate chips, elegant chocolate curls, or even a tiny swirl of extra whipped topping on each cupcake turns them into true showstoppers. For a special twist, try fresh berries or a dusting of cocoa powder—it all adds flair and flavor.

Side Dishes

If you want to build a dessert spread, pair these cupcakes with something fruity and light—a mixed berry salad with mint or a citrusy sorbet balances the deep chocolate. They also play nicely alongside coffee and a selection of simple butter cookies for a homey, crowd-pleasing finish.

Creative Ways to Present

You can dress up Chocolate Lasagna Cupcakes by serving them on a fancy dessert stand, nestling each one in decorative paper liners, or even popping little flags or picks in for a party. For holidays, customize with seasonal sprinkles, or set each cupcake in a glass jar for a portable, picnic-ready treat. Little touches like these take the wow factor to the next level!

Make Ahead and Storage

Storing Leftovers

Chocolate Lasagna Cupcakes keep beautifully in the fridge. Just store them in an airtight container for up to three days. If you’re stacking them, layer a sheet of wax or parchment paper in between to prevent sticking and preserve their stunning layers.

Freezing

If you’re planning even farther ahead, these cupcakes can be frozen! Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe container. They’ll keep for about a month—just let them thaw in the fridge overnight before serving for best texture.

Reheating

Since these are no-bake and best served chilled, reheating isn’t necessary. Instead, just allow refrigerated or thawed cupcakes to sit at room temperature for ten to fifteen minutes before serving, which softens the layers and makes each bite irresistibly smooth.

FAQs

Can I make Chocolate Lasagna Cupcakes a day in advance?

Absolutely! In fact, making them a day ahead allows the flavors to meld and the layers to set perfectly. Just cover and refrigerate until you’re ready to serve—they’ll be just as fresh and fabulous.

What other pudding flavors can I use?

Feel free to get creative! Try instant vanilla, white chocolate, or even pistachio pudding for a unique twist. Layer it as you would the chocolate for an unexpected pop of flavor.

How do I crush the cookies without a food processor?

No food processor? No problem. Just place your cookies in a large zip-top bag and use a rolling pin or even a sturdy mug to crush them into fine crumbs. It’s a little hands-on, but super effective!

Are Chocolate Lasagna Cupcakes gluten-free?

As written, these cupcakes aren’t gluten-free due to the sandwich cookies, but you can easily swap in your favorite gluten-free chocolate cookies and double-check the pudding mix ingredients for a gluten-free version.

Can I use homemade whipped cream instead of whipped topping?

Definitely! Freshly whipped cream adds a lovely homemade taste. Just beat cold heavy cream with a little powdered sugar until stiff peaks form, then use it in place of the whipped topping for both the cream cheese and top layers.

Final Thoughts

I can’t wait for you to experience the fun and flavor of Chocolate Lasagna Cupcakes! Every bite is a little moment of joy, whether you’re serving them for a celebration or an everyday treat. Try them soon, and don’t be surprised when they disappear in a flash!

Chocolate Lasagna Cupcakes Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 2 hours 20 minutes (including chilling)
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Chocolate Lasagna Cupcakes that layer chocolate sandwich cookie crust with creamy cheesecake, rich chocolate pudding, and fluffy whipped topping. A no-bake, make-ahead treat perfect for any sweet tooth!

Ingredients

Scale

Chocolate Cookie Crust:

24 chocolate sandwich cookies (like Oreos), finely crushed
3 tablespoons melted butter

Cheesecake Layer:

4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup whipped topping (like Cool Whip), thawed

Chocolate Pudding Layer:

1 (3.9 oz) package instant chocolate pudding mix
1 1/2 cups cold milk

Toppings:

1/2 cup mini chocolate chips or chocolate shavings

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Instructions

Prepare Cookie Crust: Line a muffin tin with 12 paper cupcake liners. Mix crushed cookies with melted butter. Press into each liner.
Make Cheesecake Layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Add a layer over cookie crust.
Create Chocolate Pudding Layer: Whisk pudding mix with cold milk until thickened. Spoon over the cream cheese layer.
Finish and Chill: Top with whipped topping and chocolate chips. Chill for at least 2 hours before serving.