1 pkg. (2-layer size) chocolate cake mix 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 egg 2 Tbsp. sugar 48 Mini OREO Bite Size Chocolate Sandwich Cookies 1-1/2 cups thawed COOL WHIP Whipped Topping Make ItHEAT oven to 350°F.
PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
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.
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.
FROST with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.
Kraft Kitchens TipsSize-WiseAt 24 servings, these are the perfect sweet treats to serve at your next party.
Make it EasyFor easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag securely. Snip small corner of bag with scissors. Squeeze about 1-1/2 tsp. of the cream cheese mixture over batter in each muffin cup.