Buried Treasure Cupcakes - K

READY IN: 34mins
Recipe by Nana Lee

Your kids could make these with your supervision. Chocolate on the outside with a yummy treat on the inside. Your kids will get a kick out of these cupcakes with a cookie treat that bakes inside. EQUIPMENT NEEDED: 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

Top Review by PM Chef

I made this recipe (after seeing it printed in kraft foods magazine) because I am searching for a really good cream filled cupcake. They were easy, tasted good, and went fast at the picnic. As another reviewer mentioned when I used a 1/4 cup of batter on the bottom I ran out of batter to cover the filling. I have to admit that I thought these would taste a little more exciting. If you didn't know there was a filling with a Oreo in the middle and your eyes were closed you would guess it was just a basic chocolate cupcake. I started to top the cupcakes with the whipped cream however due to the heat (whipped topping melting all over) I had to scrape the whipped topping for a traditional frosting. My family really enjoyed this treat (I was a little less impressed). I will probably try making them again because they were tasty but I am still looking for a better filled cupcake.

Ingredients Nutrition

  • 1 (18 ounce) package chocolate cake mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 2 tablespoons sugar
  • 48 miniature Oreo cookies (chocolate sandwich style cookies)
  • 1 12 cups thawed whipped topping


  1. PREHEAT oven to 350°F.
  2. Prepare cake batter in large mixing bowl as directed on package; set aside.
  3. WHISK cream cheese, egg and sugar in small mixing bowl until well blended.
  4. 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.
  5. SPOON 1/2 tablespoons of cream cheese mixture over batter in each muffin cup. Top with 1 cookie.
  6. Cover evenly with remaining cake batter.
  7. BAKE 19 to 22 minutes or until toothpick inserted in center comes out clean.
  8. Cool 5 minutes; remove from pans to wire racks. Cool completely.
  9. TOP cupcakes with whipped topping and remaining cookies just before serving. .

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