MINI OREO SURPRISE CUPCAKES
from kraft. Recommends Cool Whip for the icing but I think regualar icing might be a touch better. The new aerosol cool whip can would make frosting these a breeze!!
Provided by Jennygal
Categories Dessert
Time 32m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- HEAT oven to 350°F Prepare cake batter as directed on package; spoon 1/2 evenly into 24 paper or foil-lined muffin cups, filling each cup about 1/2 full.
- Beat cream cheese, egg and sugar until well blended. Top each with about 1-1/2 teaspoons of the cream cheese mixture and 1 cookie. Cover with remaining cake batter.
- BAKE 19 to 22 minute or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.).
- FROST cupcakes with COOL WHIP. Garnish with remaining cookies.
Nutrition Facts : Calories 164.7, Fat 8.8, SaturatedFat 4, Cholesterol 19.2, Sodium 226.8, Carbohydrate 20.8, Fiber 0.6, Sugar 11.9, Protein 2.5
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