Yummy Cupcakes


Tonight I made Mini Oreo Surprise Cupcakes, courtesy of Arax-Rae (Kissandtype ) Van Buren. Fantastic!!! These cupcakes turned out so moist and delicious! I used Reduced Fat Cream Cheese and Whipped Cream Cheese Frosting. I’m excited about sharing these little tastes of heaven tomorrow at work!

What You Need!

1 pkg. (2-layer size) chocolate cake mix
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp.  sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1-1/2 cups  thawed COOL WHIP Whipped Topping

Make It!

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.

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.

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.

FROST with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.

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