Ingredients:
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
Instructions:
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 minutes or until toothpick inserted in centers comes out clean
Cool 5 minutes, 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.
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 minutes or until toothpick inserted in centers comes out clean
Cool 5 minutes, 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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