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Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) chocolate cake mix

  2. 1 pkg. (8 oz.) PHILADELPHIA cream cheese , softened

  3. 1 egg

  4. 2 Tbsp. sugar

  5. 48 Mini OREO Bite Size chocolate Sandwich cookies

  6. 1-1/2 cups thawed Cool Whip whipped topping

  7. 24 cupcake paper liners

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350°F.

  2. Prepare cake batter in large mixing bowl as directed on package; set aside.

  3. WHISK cream cheese, egg and sugar in small mixing bowl until well blended.

  4. SCOOP cake batter, using 1/4-cup dry measuring cup, into each of 24 paper or foil-lined medium muffin cups, filling each cup about half full.

  5. SPOON 1/2 Tbsp. of cream cheese mixture over batter in each muffin cup.

  6. Top with 1 cookie.

  7. Cover evenly with remaining cake batter.

  8. BAKE 19 to 22 minutes or until toothpick inserted in center comes out clean.

  9. Cool 5 minutes; remove from pans to wire racks.

  10. Cool completely.

  11. TOP cupcakes with whipped topping and remaining cookies just before serving

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