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Mini OREO Surprise Cupcakes

Prep Time:
10 min

Total Time:
52 min

Makes:
2 doz. or 24 servings

What You Need

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 egg

2 Tbsp. sugar

48 Mini OREO Bite Size Chocolate Sandwich Cookies

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

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 tsp. of the cream cheese mixture and 1 cookie. Cover with remaining cake batter.

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. (There may be an indentation in top of each cupcake after baking.)

FROST cupcakes with COOL WHIP. Garnish with remaining cookies.

Kraft Kitchens Tips

Size-Wise

At 24 servings, these are the perfect sweet treats to serve at your next party.

Black Forest-Stuffed Cupcakes

Try our recipe for Black Forest Stuffed Cupcakes.

Make it Easy

For easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag securely. Snip small corner of bag with scissors. Squeeze about 1-1/2 tsp. of the cream cheese mixture over batter in each muffin cup.

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