Mini Oreo Surprise Cupcakes Food
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
MINI OREO SURPRISE CUPCAKES
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!!
Provided by Jennygal
Categories Dessert
Time 32m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.).
- FROST cupcakes with COOL WHIP. Garnish with remaining cookies.
Nutrition Facts : Calories 164.7, Fat 8.8, SaturatedFat 4, Cholesterol 19.2, Sodium 226.8, Carbohydrate 20.8, Fiber 0.6, Sugar 11.9, Protein 2.5
MINI OREO-PEANUT BUTTER SURPRISE CUPCAKES
This recipe is one from Kraft - I have not tried this recipe but as a chocoholic, and a lover of the blend of chocolate and peanut butter, I think this should be a very tasty cupcake, and one that kids would probably love!!
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Heat oven to 350°F 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.
Nutrition Facts : Calories 193.3, Fat 11.6, SaturatedFat 4.3, Cholesterol 24.8, Sodium 242.2, Carbohydrate 21, Fiber 0.9, Sugar 11.4, Protein 3.6
COOKIE SURPRISE CUPCAKES
Bake right along with this recipe for Cookie Surprise Cupcakes. Cookie Surprise Cupcakes are easy to make and offer a cookie and cheesecake surprise.
Provided by My Food and Family
Categories Football Party Center
Time 1h12m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until blended.
- Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
- Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pans to wire racks; cool completely.
- Frost cupcakes with COOL WHIP. Top with remaining cookies just before serving.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.8869 g, Sugar 0 g, Protein 3 g
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