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Mini Oreo Surprise Cupcakes

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“from kraft. Recommends Cool Whip for the icing but I think regualar icing might be a touch better. The new aerosol cool whip can would make frosting these a breeze!!”
READY IN:
32mins
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. HEAT oven to 350°F Prepare cake batter as directed on package; spoon 1/2 evenly into 24 paper or foil-lined muffin cups, filling each cup about 1/2 full.
  2. Beat cream cheese, egg and sugar until well blended. Top each with about 1-1/2 teaspoons of the cream cheese mixture and 1 cookie. Cover with remaining cake batter.
  3. BAKE 19 to 22 minute or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.).
  4. FROST cupcakes with COOL WHIP. Garnish with remaining cookies.

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