Mini Oreo Surprise Cupcakes Recipes

Steps:

• 1. Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.)
• 2. Line cupcake tins with liner. Place a regular size Oreo cookie in the bottom of each one.
• 3. Take 12 Oreos and chop coarsely. Add to the cake mix.
• 4. Fill the cupcake tins. They will seem overfilled because of the Oreos. They are typically filled all the way to the top of the liner; it bakes a very full cupcakes.
• 5. Bake for 20 min (or according to box directions).
• 6. Allow cupcakes to cool and prepare the frosting.
• 7. Cream together butter and cream cheese.
• 8. Add vanilla.
• 9. Add powdered sugar, slowly, blending as you go.
• 10. Mix until creamy.
• 11. Chop remaining regular-sized Oreos very fine (using the food processor is best).
• 12. Mix finely chopped cookies into the frosting.
• 13. After cupcakes are cool, put frosting on. Either spread or pipe it on.
• 14. Add a mini Oreo on top for decoration.

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.

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.

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.

Steps:

• 1. heat oven to 350*
• 2. prepared cake batter as directed on package, Mix cream cheese, egg and sugar until well blended
• 3. spoon half the cake batter into 24 paper lined muffin cups. top each one wit about 1 1/2 tsp . cream cheese mixture and 1 cookie; cover with the remaining cake batter
• 4. Bake 19 to 22 min, or until toothpick inserted in center come out clean, cool 5 min; remove from pans to wire racks, cool completely.
• 5. frost with cool whipped or frosting , then add another mini cookie on top or the side