DAHLER'S
Recipes of the Month

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Treasure Cupcakes

Ingredients & Equipment Needed:

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (8 oz.) cream cheese, softened
• 1 egg
• 2 Tbsp. sugar
• 48 Mini OREO Bite Size Chocolate Sandwich Cookies
• 1-1/2 cups thawed whipped topping
• 1 large and one small mixing bowl
• hand mixer
• rubber spatula & wire whisk
• 2 oven mitts
• 24 cupcake paper liners
• 2 (12 cup) muffin pans
• wire rack
• measuring spoons
• 1/4-cup dry measuring cup & 1 liquid measuring cup

Directions:

1. PREHEAT oven to 350°F. Prepare cake batter in large mixing bowl as directed on package; set aside.

2. WHISK cream cheese, egg and sugar in small mixing bowl until well blended.

3. SCOOP cake batter, using 1/4-cup dry measuring cup, into each of 24 paper or foil-lined medium muffin cups, filling each cup about half full.

4. SPOON 1/2 Tbsp. of cream cheese mixture over batter in each muffin cup. Top with 1 cookie. Cover evenly with remaining cake batter.

5. BAKE 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.

6. TOP cupcakes with whipped topping and remaining cookies just before serving. Makes 24 servings.