Inside-Out Oreo Cupcakes

• FOR THE CAKE:
• 18-1/4 ounces, weight Boxed Milk Chocolate Cake Mix
• Oil, Egg, And Water, According To Box Recipe
• _____
• FOR THE TOPPING:
• 8 ounces, weight Cream Cheese
• 1/2 cups Granulated Sugar
• 14 whole Oreo Cookies, Peanut Butter Or Original Flavored, Divided
• 2 cups Frozen Whipped Topping, Thawed
• _____
• FOR THE FILLING:
• 7 ounces, weight Squeezable Bag Of Frosting: I Recommend Oreo Ultimate Icing-Chocolate Creme Flavor But Use Your Preference If You Can't Find It

1. Cook 24 cupcakes, using baking liners, according to cake box directions. Cool completely on a rack.
2. Once cupcakes are completely cooled, make topping. In a large bowl, beat cream cheese and sugar with a mixer on medium speed, until well blended. Place 12 Oreo cookies in a large Ziplock bag and crush into pea-size chunks. *If chunks are too big they will clog the pastry bag. Gently stir the 2 cups of whipped topping and crushed cookies into the cream cheese mixture; set aside.
3. Remove baking liners from each of the cupcakes. Insert the icing bag (listed in the filling section of the ingredients list - or see below tip*) into the top-center of the cupcake. Gently squeeze to allow icing to fill the inside of the cupcake. You may want to test one before you continue.
4. Fill a large-sized pastry bag with the whipped cream/cookie mixture. Use a tip with a large enough opening to fit your cookie crumbs mixture through. Pipe mixture in a small mound on top of cupcakes. Finely crush the remaining 2 cookies and sprinkle them on top of each cupcake. Refrigerate until ready to serve.
5. * Tip: You can use any kind of chocolate frosting for the center filling by placing the frosting in a pastry bag and using a large piping tip.

cake, milk, egg, weight cream cheese, sugar, oreo cookies, filling, frosting

Taken from tastykitchen.com/recipes/desserts/inside-out-oreo-cupcakes/ (may not work)