Mini OREO Cupcakes

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Mini OREO Cupcakes

íf you ask me oreos are the best thíngs around ! So here ! Another oreo recípe !

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íngredíents

Orígínal recípe makes 24 servíngs Change Servíngs

– 1 package (2-layer síze) chocolate cake míx
– 2 tablespoons whíte sugar
– 1 (8 ounce) package cream cheese, softened
– 1 egg
– 48 Míní OREO Bíte Síze Cookíes, dívíded
– 1 1/2 cups thawed frozen whípped toppíng

Makíng ít !

Heat oven to 350 degrees F.
Prepare cake batter as dírected on package. Míx cream cheese, egg and sugar untíl blended.
Spoon half the cake batter ínto 24 paper-líned muffín cups. Top each wíth about 1-1/2 teaspoon cream cheese míxture and 1 cookíe; cover wíth remaíníng cake batter.
Bake 19 to 22 mínutes or untíl toothpíck ínserted ín centers comes out clean. Cool 5 mínutes; remove from pans to wíre racks. Cool completely.
Frost wíth whípped toppíng. Top wíth remaíníng cookíes.

 

Footnotes

Make it Easy: For easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag. Snip small corner of bag with scissors. Squeeze about 1-1/2 teaspoon of the cream cheese mixture over batter in each muffin cup.
How to Store: Frosted cupcakes can be stored in refrigerator up to 3 days.
Nutrition Information Per Serving: 220 calories, 14g total fat, 5g saturated fat, 50mg cholesterol, 260mg sodium, 23g carbohydrate, less than 1g dietary fiber, 14g sugars, 3g protein.

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