4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S White Chocolate, melted, slightly cooled
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Beat first 5 ingredients in large bowl with mixer until blended.
Spoon into 48 paper-lined mini muffin cups.
Bake 15 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
Use serrated knife to cut rounded piece off top of each cupcake. Cut removed pieces crosswise in half. Reserve for later use.
Beat cream cheese in medium bowl with mixer until creamy. Blend in melted chocolate. Add COOL WHIP; stir gently until blended. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture onto cupcakes. Top each with 2 reserved cupcake pieces to resemble fairy wings as shown in photo.
Before adding the "wings" to the cupcakes as directed, top cream cheese mixture with colored sprinkles.
These adorable cupcakes with their built-in portion control are perfect for sharing at a party.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 cupcakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.