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Mini OREO Surprise Cupcakes Recipe
Mini OREO Surprise Cupcakes Recipe photo by KRAFT
TOTAL TIME: Prep: 10 min. Total: 52 min.
MAKES: 24 servings

Ingredients

  • 1 package (2-layer size) chocolate cake mix
  • 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  • 1 egg
  • 2 tablespoons sugar
  • 48 Mini OREO® Bite Size Cookies
  • 1-1/2 cups thawed COOL WHIP® Whipped Topping

Nutritional Facts

1 serving equals 220 calories, 14 g fat (5 g saturated fat), 50 mg cholesterol, 260 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. HEAT oven to 350°F.
  2. PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
  3. SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
  4. BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
  5. FROST with COOL WHIP. Top with remaining cookies. Yield: 24 servings.
HOW TO STORE: Frosted cupcakes can be stored in refrigerator up to 3 days.
Originally published as Mini OREO Surprise Cupcakes Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 220 calories, 14 g fat (5 g saturated fat), 50 mg cholesterol, 260 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

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