OREO Cookie Ball Game Day Cupcakes

By srumbel

Score a touchdown on game day with this fun and delicious OREO Cookie Balls Game Day Cupcakes recipe! Recipe includes football-shaped OREO Cookie Balls atop a turf inspired cupcake.
from lovebakesgoodcakes.com

Ingredients

• For the COOKIE BALL RECIPE:
• 1 pkg (8 oz.) brick cream cheese, softened
• 36 OREO Cookies, finely crushed (about 3 cups)
• 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
• 3 tbsp. white chocolate chips, melted (optional)
• For the CUPCAKES:
• 1 box (15.25 oz.) your favorite cake mix
• Ingredients listed on box to make cupcakes
• 1 can white frosting
• Green food gel

Preparation

Step 1

(FOOTBALL MOLD VERSION) For the OREO Cookie Balls:

1. Mix cream cheese and cookie crumbs until blended.

2. Use the white chocolate chips to "paint" the laces in your football mold. Allow to harden. Paint the footballs using the semi-sweet baking chocolate. You may need a few coats - let harden in between coats. Freeze 10-15 minutes or until hardened.

3. Press small amounts of the OREO mixture into the mold leaving just a bit of space to cover the top with more chocolate. Spread some of the melted chocolate over the top of the OREO mixture to seal the football.

4. Refrigerate the OREO Cookie Ball footballs for about an hour. Carefully remove the cookie balls from the mold. If you're messy like me, you may need to trim off the stray pieces of chocolate from the edges. Keep refrigerated until ready to use.

(HAND-SHAPED VERSION) For the OREO Cookie balls:

1. Mix cream cheese and cookie crumbs until blended.

2. Shape into 24 footballs. Freeze 10 min.

3. Dip footballs in melted chocolate; place in single layer in shallow waxed paper-lined pan.

4. Refrigerate 1 hour or until firm.

5. Using a food-safe paint brush, paint the laces onto the footballs using the white chocolate chips.

6. Refrigerate 10 minutes or until firm. Keep refrigerated until ready to use.

For the cupcakes:

1. Prepare and bake cupcakes according to package directions. Allow to cool completely.

2. Using the green food gel, tint the frosting to the desired shade of green. Transfer the frosting to a zip-top bag. Seal the bag and snip a small piece off of the corner. Use frosting to pipe "grass" design onto the top of the cupcake.

3. When ready to serve, top each cupcake with one of the football-shaped OREO Cookie Balls.

Yield: 24 cupcakes