- 1 pkg. chocolate cake mix
- 1 pkg. cream cheese
- 1 egg
- 2 Tbsp. sugar
- 48 Mini OREO Bite Size Chocolate Sandwich Cookie
- 1-1/2 cups COOL WHIP Whipped Topping
1.Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
2.Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
3.Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
4.Frost with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.