Ingredients

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• 24 OREO cookies
• 24 layered colored molds
• 1 packet of instant chocolate cupcake mix
• 2 cups frozen/thawed whipped topping
• 460 g Philadelphia cream cheese

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Preparation

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1.PREHEAT the oven to 180 C.

2.FILL a whole OREO cookie into each of the cupcake molds or cupcake liners.

3.PREPARE the cake batter as directed on the instant mix package.

4.INCORPORATE the previously prepared mixture into the muffin cups.

5.BREW 25 min. Checking with a toothpick or toothpick that the centers of the cupcakes are dry.

6.TEMPER or wait for the cupcakes to cool for 15 minutes.

7.DECORATE with cream cheese in a swirl shape, a whole OREO cookie.

8.SPRINKLE crushed OREO cracker.