Mini OREO-Peanut Butter Surprise Cupcakes

Mini OREO-Peanut Butter Surprise Cupcakes

Prep time10 min
Total time52min
ServingsMakes 24 servings, 1 cupcake (55 g) each.
  • 1 pkg. (2-layer size) chocolate cake mix
  • 125 g (1/2 of 250-g pkg.) brick cream cheese, softened
  • ½ cup creamy peanut butter, divided
  • 1 egg
  • 2 Tbsp. sugar
  • 48 Mini Oreo Cookies
  • 1½ cups thawed frozen whipped topping
  • 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-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. Cover with remaining cake batter and bake as directed.
  • Size-Wise
    With their built-in portion control, these cupcakes make great treats.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 13g 
   Saturated 4g 
Cholesterol 35mg 
Sodium 270mg 
Carbohydrate 23g 
   Fibre 1g 
   Sugars 12g 
Protein 4g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron10 %DV

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