What You Need!
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1-1/2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 350°F.
PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well 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 with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.
At 24 servings, these are the perfect sweet treats to serve at your next party.
Black Forest-Stuffed Cupcakes
Make it Easy
For easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag securely. Snip small corner of bag with scissors. Squeeze about 1-1/2 tsp. of the cream cheese mixture over batter in each muffin cup.
You can find lots of quick and easy recipes at Kraft Foods