Mini Oreo Peanut Butter Surprise Cupcakes

The grand kids just love them.


  • 1 pkg. (2-layer size) chocolate cake mix
  • 4 oz. (1/2 8 oz. pkg. Philadelphia Brick Cream cheese, softened
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  • 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


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 C. Gauthier from North Bay, Ontario

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