Directions:
- PREHEAT oven to 350°F.
- Prepare cake batter in large mixing bowl as directed on package; set aside.
- WHISK cream cheese, egg and sugar in small mixing bowl until well blended.
- 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.
- SPOON 1/2 Tbsp. of cream cheese mixture over batter in each muffin cup.
- Top with 1 cookie.
- Cover evenly with remaining cake batter.
- 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.
- TOP cupcakes with whipped topping and remaining cookies just before serving
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56 Kcal (234 kJ) | ||
| Calories from fat | 34.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 15.15mg | 5% | |
| Sodium | 40.72mg | 2% | |
| Potassium | 22.04mg | 0% | |
| Total Carbs | 5.58g | 2% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 6.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 340.56 Kcal (1426 kJ) | ||
| Calories from fat | 210.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.36g | 6% | |
|---|---|---|---|
| Cholesterol | 92.1mg | 5% | |
| Sodium | 247.64mg | 2% | |
| Potassium | 134.03mg | 0% | |
| Total Carbs | 33.91g | 2% | |
| Sugars | 18.84g | 12% | |
| Dietary Fiber | 1.35g | 1% | |
| Protein | 3.71g | 1% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 1.6mg | 1% | |
| Calcium | 37.8mg | 1% | |
* 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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