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 PEANUT BUTTER CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 servings
Number Of Ingredients 15
Steps:
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
- Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.
- Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.
- Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.
Nutrition Facts : Calories 256 calorie, Fat 14 grams, SaturatedFat 10 grams, Cholesterol 34 milligrams, Sodium 118 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 4 grams, Sugar 20 grams
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
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