Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 2455.23 Kcal (10280 kJ) | ||
| Calories from fat | 842.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.61g | 144% | |
|---|---|---|---|
| Cholesterol | 384.19mg | 128% | |
| Sodium | 2379.5mg | 99% | |
| Potassium | 134.52mg | 3% | |
| Total Carbs | 379.15g | 126% | |
| Sugars | 220.01g | 880% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 37.41g | 75% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 18.4mg | 102% | |
| Calcium | 228.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 2014.55 Kcal (8435 kJ) | ||
| Calories from fat | 691.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.81g | 144% | |
|---|---|---|---|
| Cholesterol | 315.23mg | 128% | |
| Sodium | 1952.41mg | 99% | |
| Potassium | 110.37mg | 3% | |
| Total Carbs | 311.1g | 126% | |
| Sugars | 180.52g | 880% | |
| Dietary Fiber | 5.72g | 28% | |
| Protein | 30.69g | 75% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 15.1mg | 102% | |
| Calcium | 187.4mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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