Mini OREO-Peanut Butter Surprise Cupcakes

70  Ratings
  • 10 min prep
  • 52 min total
  • Makes 24 servings, 1 cupcake (55 g) each.


Mini OREO-Peanut Butter Surprise Cupcakes Recipe

Ingredients

  • 1 pkg. (2-layer size) chocolate cake mix
  • 125 g (1/2 of 250-g pkg.) brick cream cheese, softened
  • 1/2 cup creamy peanut butter, divided
  • 1 egg
  • 2 Tbsp. sugar
  • 48 Mini Oreo Cookies
  • 1 cups thawed Cool Whip Whipped Topping

Instructions

  • 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.

Recipe Tips

Storage Know-HowStore cupcakes in tightly covered container in refrigerator for up to 3 days.

Make it EasySpoon 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. Cover with remaining cake batter and bake as directed.

Size-WiseWith their built-in portion control, these cupcakes make great treats.

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Nutrition Information

Makes 24 servings, 1 cupcake (55 g) each.

Nutrition per serving:

  • Calories 210 
  • Total fat 13 g
  • Saturated fat 4 g
  • Cholesterol 35 mg
  • Sodium 270 mg
  • Carbohydrate 23 g
  • Dietary fibre 1 g
  • Sugars 12 g
  • Protein 4 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 10 %DV

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