The grand kids just love them.
Ingredients:
- 1 pkg. (2-layer size) chocolate cake mix
- 4 oz. (1/2 8 oz. pkg. Philadelphia Brick Cream cheese, softened
- 1/2 cup Kraft Smooth Peanut Butter, divided
- 1 egg
- 2 Tbsp. sugar
- 48 mini Oreo Cookies
- 1 1/2 cups thawed Cool Whip Whipped Topping
Directions:
Heat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Beat cream cheese, 6 Tbsp. peanut butter, egg and sugar with whisk until blended. Spoon 2 tbsp. cake batter into each of 24 paper or foil lined muffin cups; top each with 1 1/2 tsp. cream cheese mixture and 1 cookie. Cover with remaining cake batter.
Bake 22 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove cupcakes from pans to wire racks. Cool completely.
Stir remaining peanut butter into Cool Whip with whisk until blended. Spread over cupcakes. Top with remaining cookies just before serving.
| Servings: |
24 |
| Time: | 10 Minutes Preparation Time
22 Minutes Cooking Time |
Source: Kraft recipe book
By Raymonde G. from North Bay, Ontario
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