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Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package chocolate cake mix

  2. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

  3. 1 egg

  4. 2 tablespoons sugar

  5. 48 Mini OREO Bite Size Chocolate Sandwich Cookies

  6. 1 1/2 cups thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.

  2. Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.

  3. Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.

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