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Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 1 (515 g) package chocolate cake mix
- 125 g brick cream cheese, softened
- 12 cup smooth peanut butter, divided
- 1 egg
- 2 tablespoons sugar
- 48 miniature Oreo cookies
- 1 12 cups thawed Cool Whip Topping
Method
- Heat oven to 350F Prepare cake batter as directed on package; set aside.
- Beat cream cheese, 6 tablespoons peanut butter, egg and sugar with whisk until blended.
- Spoon 2 tablespoons cake batter into each of 24 paper or foil-lined muffin cups; Top each with 1 1/2 teaspoons cream cheese mixture and 1 cookies.
- Cover with remaining batter.
- Bake 22 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes; remove cupcakes form 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.
