Mini OREO Surprise Cupcakes

Serving Size: 24
Prep Time:
Total Time:

Ingredients

  • 1 package chocolate cake mix
  • 8 Ounce PHILADELPHIA Cream Cheese, softened
  • 1 egg
  • 2 Tbsp sugar
  • 48 mini OREO bite size cookies
  • 1.5 cup thawed COOL WHIP Whipped Topping

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.

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.

HOW TO STORE
Frosted cupcakes can be stored in refrigerator up to 3 days.