Each chocolate cupcake is baked with a creamy filling and a cookie surprise inside.

Allrecipes Member

Recipe Summary test

prep:
10 mins
additional:
42 mins
total:
52 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.

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  • Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.

  • Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.

Tips

Size-Wise: At 24 servings, these are the perfect sweet treat to serve at a party.

Storage Know-How: Store cupcakes in tightly covered container in refrigerator for up to 3 days.

Nutrition Facts

241 calories; protein 2.8g; carbohydrates 33.8g; fat 11.5g; cholesterol 18.3mg; sodium 334.7mg. Full Nutrition
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Reviews (44)

Rating: 5 stars
09/08/2009
Delightful and delicious. And fun to make too! I made the job of filling the cupcake cups easier on myself by pouring the batter into a gallon ZipLoc bag and piping it in. Worked great! Also, I found I could use a little more than the 1/2 T. of filling, if that helps. I baked them for the minimum recommended baking time and they were perfectly moist. I did use the mini Oreos, after finally finding them in the fourth store I looked for them, Costco. All I could find until then were the Oreo Cakesters! I'm glad I found them, as they do look nice to top the cupcakes, but regular sized Oreos would do just fine in a pinch. I didn't use the Cool Whip, as these will be served where refrigeration is not possible. I LOVED what I ended up frosting them with - White Cake Frosting II, also from this site. Absolutely decadent, memorable, and certainly worthy of making again! Read More
(56)
Rating: 5 stars
06/15/2010
Anything with Oreos is bound to be good and this was no exception. These were so easy to make and so adorable that I'll definitely make them again. I did find that I used a bit more of than 1/2 Tbsp. of cream cheese mixture per cupcake, but that's OK because the more the better. I didn't use Cool Whip for the frosting, but opted for "White Cake Frosting II" from this site. I've used on "Cookies 'n Cream Cake" before. It tastes just like the inside of an Oreo and it pipes beautifully. It worked great on these little beauties! Read More
(20)
Rating: 5 stars
06/15/2009
Simple and tasty. I used about 1 T. of the cream cheese mix (instead of 1/2) and there was plenty of mixture to handle this amount. I made sure when I topped off with the remaining batter that all of the cream cheese mixture was covered so that nothing oozed out. I did use canned (gasp) frosting on top because they needed to travel to a school event and I didn't think the cool whip would hold up. I think I prefer them with frosting over the cool whip anyway. A hit with the kids. Read More
(9)
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Rating: 5 stars
07/27/2009
These are heavenly!!! Loved the flavors and the oreo inside was awesome!!!! I topped them with oreo cookie butter cream that I made and a chocolate covered oreo on top. Read More
(5)
Rating: 5 stars
09/15/2009
I enjoyed making these, and they turned out wonderfully! I found that you can use more than 1/2 tbsp of filling in each cupcake like other reviewers had mentioned. I used a chocolate cake mix, and topped with Whipped Cream Cream Cheese Frosting from this site, and was more than pleased with the final product. The cupcakes had just the right amount of oreo/cream cheese taste in each one. Will be making again :) Read More
(4)
Rating: 5 stars
03/29/2010
I made this recipe as a dessert for a party at my best friend's restaurant. Everyone who ate them couldn't believe that I had made them and not actually bought them from a bakery. I will say that you could probably use a full oreo cookie inside them if you wanted to. The next time I make this I am going to do just that. Also I did turn this into a cake recipe for a different friend's birthday. He doesn't like chocolate so I used the vanilla oreos and a white cake mix. I made a whole cake out of it and it tasted amazing. I will say that you should * make sure that your cream cheese either way you choose to make this recipe is soft enough to blend but no too soft to be liquid-y. It will absorb right into the cupcakes or cake and you won't even get the flavor of biting into the cream cheese.* It's not the same. Also I made my cream cheese more like frosting with powdered sugar and I just judged the sweetness to my tastes. I topped my cupcakes with cream cheese frosting as well because I don't care for whipped topping or butter-cream. I hope this helped. Have Fun! Read More
(4)
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Rating: 3 stars
09/14/2009
I just made these for my little brothers birthday party but I made it with vanilla cake mix since thats all I had at home. I also used whole oreos and then ripped them in half. I would also suggest using more than 1/2tsp of filling. I could barley taste it. The cookie was nice and soft but the cupcake was a little dry. Maybe it was because I didn't have enough filling. But I was expecting it to be better. Read More
(3)
Rating: 5 stars
10/28/2010
This was SO delicious!! Easy to make, and just soooo good! Read More
(3)
Rating: 5 stars
08/10/2009
Oh my land, super yummy! I made with regular sized Double Stuf oreos that I cut into quarters to put into the cupcakes. Topped each cupcake with vanilla frosting and half an oreo. YUM Read More
(3)