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Mini OREO-Peanut Butter Surprise Cupcakes

Prep Time:

10 min

Total Time:

52 min

Makes:

What You Need!

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

125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened

1/2 cup KRAFT Smooth Peanut Butter, divided

1 egg

2 Tbsp. sugar

48 Mini OREO Cookies

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It!

HEAT oven to 350°F.

PREPARE cake batter as directed on package; set aside. Beat cream cheese, 6 Tbsp. peanut butter, egg and sugar with whisk until blended.

SPOON 2 Tbsp. cake batter into each of 24 paper-lined muffin cups; top each with 1-1/2 tsp. cream cheese mixture and 1 cookie. Cover with remaining cake batter.

BAKE 22 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 5 min.; remove from pans to wire racks. Cool completely.

STIR remaining peanut butter into Cool Whip with whisk until blended. Spread over cupcakes. Top with remaining cookies just before serving.

Kraft Kitchens Tips

Storage Know-How

Store cupcakes in tightly covered container in refrigerator for up to 3 days.

Make it Easy

Spoon cream cheese mixture into large resealable plastic bag; seal bag. Snip small corner off bottom of bag with scissors. Use to squeeze about 1-1/2 tsp. cream cheese mixture over batter in each muffin cup. Continue as directed.

K:45218v5ec:91826

(17)

Rated

by candij88 on 8/21/2009
" thought this was a wonderful recipe! Made them with out the peanut butter filling as they were for a peanut free bake sale, buyt they were still a big hit, I love the way the oreo kind of dissolves and makes the whole thing taste like one big oreo :) fantastic idea!"

See All Ratings and Comments

Serving Size = 1 cupcake (55 g)

Nutritional Information

Calories

220

Total fat

14 g

Saturated fat

4 g

Cholesterol

35 mg

Sodium

270 mg

Carbohydrate

23 g

Dietary fibre

1 g

Sugars

13 g

Protein

4 g

Vitamin A

2 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

10 %DV