Raspberry Cream Pie Cupcakes
Buttery chocolate crust topped with a sweet and creamy raspberry-swirled filling. This colorful dessert is perfect served as a single pie or as cupcakes!
Preheat the oven to 350 degrees.
Crush the Oreos in a food processor until they’re very fine, like the consistency of sand.
Pour the crumbs into large bowl and pour the melted butter on top. Mix with a rubber spatula until well incorporated.
Spray 20 cupcake tins with nonstick cooking spray (or fill each with a cupcake liner.)**
Scoop a heaping, packed tablespoon of the crust into about 20 cupcake tins, (or a single pie pan), and press down to pack it in and form a crust.
Cook in the oven for 3 minutes, then let it cool completely.
Place the raspberries on a plate, and use a fork to smash them up a bit. Sprinkle them with the sugar and let it sit for about 15 minutes while you prepare the rest of the filling.
For the filling, combine the yogurt with the powder of the pudding mix (don’t actually make the pudding.) Stir on low with an electric mixer for about one minute.
Add in the heavy cream and mix on low for about 30 seconds. Use a rubber spatula to scrape the mixture from the sides of the bowl back into the middle and mix on medium high for about 2 minutes, until thick.
Use a rubber spatula and carefully fold the raspberries in. You want to just fold it a few times so that you have pretty red streaks throughout the filling.
Spoon about 2 Tablespoons of filling into each cooled cupcake tin (or all of the filling into a singly pie pan) and spread evenly.
Freeze for 2 hours or until ready to serve.
Use a butter knife to loosen the cupcakes around the edges of the tin until they can easily pop out.
Garnish with additional crushed cookies, or whip cream/extra raspberries if desired, and prepare to be delighted ;)
Calories: 177kcal, Carbohydrates: 21g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 133mg, Potassium: 80mg, Sugar: 14g, Vitamin A: 250IU, Vitamin C: 1.7mg, Calcium: 32mg, Iron: 1.4mg