Hot Chocolate-Brownie Cupcakes

• 30 chocolate chip cookies (2 inch)
• 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 tsp. unsweetened cocoa powder
• 1 cup JET-PUFFED Miniature Marshmallows

1. Heat oven to 350 degrees F.
2. Spray 24 muffin pan cups with cooking spray.
3. Press 1 cookie onto bottom of each cup.
4. (No problem if cookies crack.)
5. Prepare brownie batter as directed on package; spoon into cups.
6. Bake 15 to 18 min.
7. or until toothpick inserted in centers comes out with fudgy crumbs.
8. (Do not overbake.)
9. Cool in pans 10 min.
10. Remove from pans to wire racks; cool completely.
11. Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended.
12. Add COOL WHIP and cocoa powder; beat just until blended.
13. Spread onto cupcakes; top with marshmallows.
14. Cut each of the remaining cookies into 4 pieces.
15. Insert 1 cookie piece into top of each cupcake just before serving.

chocolate chip cookies, brownie mix, philadelphia cream cheese, jetpuffed marshmallow creme, vanilla, cocoa, jetpuffed miniature marshmallows

Taken from www.kraftrecipes.com/recipes/hot-chocolate-brownie-cupcakes-120144.aspx (may not work)