Mini OREO Surprise Cupcakes

Mini OREO Surprise Cupcakes

44 Reviews 27 Pics
  • Prep

    10 m
  • Ready In

    52 m
Recipe by  KRAFT®

“Each chocolate cupcake is baked with a creamy filling and a cookie surprise inside.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

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Directions

  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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Reviews (44)

Rate This Recipe
naples34102
56

naples34102

Delightful and delicious. And fun to make too! I made the job of filling the cupcake cups easier on myself by pouring the batter into a gallon ZipLoc bag and piping it in. Worked great! Also, I found I could use a little more than the 1/2 T. of filling, if that helps. I baked them for the minimum recommended baking time and they were perfectly moist. I did use the mini Oreos, after finally finding them in the fourth store I looked for them, Costco. All I could find until then were the Oreo Cakesters! I'm glad I found them, as they do look nice to top the cupcakes, but regular sized Oreos would do just fine in a pinch. I didn't use the Cool Whip, as these will be served where refrigeration is not possible. I LOVED what I ended up frosting them with - White Cake Frosting II, also from this site. Absolutely decadent, memorable, and certainly worthy of making again!

Jillian
19

Jillian

Anything with Oreos is bound to be good and this was no exception. These were so easy to make and so adorable that I'll definitely make them again. I did find that I used a bit more of than 1/2 Tbsp. of cream cheese mixture per cupcake, but that's OK because the more the better. I didn't use Cool Whip for the frosting, but opted for "White Cake Frosting II" from this site. I've used on "Cookies 'n Cream Cake" before. It tastes just like the inside of an Oreo and it pipes beautifully. It worked great on these little beauties!

RAISIN1
9

RAISIN1

Simple and tasty. I used about 1 T. of the cream cheese mix (instead of 1/2) and there was plenty of mixture to handle this amount. I made sure when I topped off with the remaining batter that all of the cream cheese mixture was covered so that nothing oozed out. I did use canned (gasp) frosting on top because they needed to travel to a school event and I didn't think the cool whip would hold up. I think I prefer them with frosting over the cool whip anyway. A hit with the kids.

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