NGREDIENTS
* 1 (18.25 ounce) package chocolate cake mix
* 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
* 1 egg
* 2 tablespoons sugar
* 48 Mini OREO Bite Size Chocolate Sandwich Cookies
* 1 1/2 cups thawed COOL WHIP Whipped Topping
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DIRECTIONS
1. Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
2. Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
3. Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.
FOOTNOTES
*Size-Wise: At 24 servings, these are the perfect sweet treat to serve at a party.
* Storage Know-How: Store cupcakes in tightly covered container in refrigerator for up to 3 days.
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