Mini OREO-Peanut Butter Surprise Cupcakes
Prep time10 min
Total time52min
ServingsMakes 24 servings, 1 cupcake (55 g) each.
Ingredients
- 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
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-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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 210 |
| % Daily Value* | |
| Fat 13g | |
| Saturated 4g | |
| Cholesterol 35mg | |
| Sodium 270mg | |
| Carbohydrate 23g | |
| Dietary fiber 1g | |
| Sugars 12g | |
| Protein 4g | |
| Vitamin A | 4 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 10 %DV |
