Oreo Cupcakes

Ingredients:

24 OREO Cookies

1 pkg. (2-layer size) chocolate cake mix

2 cups thawed COOL WHIP Whipped Topping

Make It

PLACE 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.

REMOVE paper liners; cut cupcakes horizontally in half.

FILL with COOL WHIP. Serve cookie-sides up.

Kraft Kitchens Tips

Note:

These cupcakes are served upside-down so the cookies show on top. If the cupcake tops are rounded, trim off the tops before using to assemble desserts as directed.

 

How to Store:

Keep filled cupcakes refrigerated.