Mini Oreo Surprise Cupcakes

from kraft. Recommends Cool Whip for the icing but I think regualar icing might be a touch better. The new aerosol cool whip can would make frosting these a breeze!!

• Ready In: 32 mins
• Serves: 24
• Yields: 24 cupcakes

Ingredients

• 1 (18 ounce) package  chocolate cake mix (2 layer size)
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1  egg
• 2  tablespoons sugar
• 48  miniature Oreo cookies
• 1 1⁄2 cups  thawed Cool Whip

Directions

1. HEAT oven to 350°F Prepare cake batter as directed on package; spoon 1/2 evenly into 24 paper or foil-lined muffin cups, filling each cup about 1/2 full.
2. Beat cream cheese, egg and sugar until well blended. Top each with about 1-1/2 teaspoons of the cream cheese mixture and 1 cookie. Cover with remaining cake batter.
3. BAKE 19 to 22 minute or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.).
4. FROST cupcakes with COOL WHIP. Garnish with remaining cookies.