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Mini OREO-Peanut Butter Surprise Cupcakes

Prep time

10 min

Total time

52 min

Servings

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

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    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
    • 1-1/2 cups thawed frozen whipped topping
Preparation
  • 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 whipped topping 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.

91826
Amount per serving Calories 210
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Cholesterol 35mg
Sodium 270mg
Carbohydrate 23g
Fibre 1g
Sugars 12g
Protein 4g
Vitamin A 4% DV
Vitamin C 0% DV
Calcium 4% DV
Iron 10% DV

This recipe features:

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