Cream-Filled Cupcakes

• 1 pkg. white cake mix
• 1-3/4 qt. water, divided
• 1-3/4 qt. OREO Pieces-Small, divided
• - PHILADELPHIA Original Cream Cheese, softened
• 1/2 cup powdered sugar
• 2 tsp. vanilla
• 1-1/2 gal. prepared whipped topping

1. Spray 40 (4-inch) muffin cups with cooking spray (or spray 20 muffin cups for trial recipe).
2. Place cake mix and 3-1/2 cups water (or 1-3/4 cups water for trial recipe) in 12-qt.
3. bowl of mixer fitted with paddle attachment (or in 6-qt.
4. bowl for trial recipe).
5. Beat on high speed 2 min., scraping bowl occasionally.
6. Add remaining 3-1/2 cups water (or remaining 1-3/4 cups water for trial recipe).
7. Beat on low speed 2 min.
8. Add 1 qt.
9. of the OREO Pieces (or 2 cups of the OREO Pieces for trial recipe); beat on low speed just until blended.
10. Use #8 scoop to portion batter into prepared muffin cups.
11. Bake in 300 degrees F-convection oven 20 to 25 min.
12. or until toothpick inserted in centers comes out clean.
13. Cool in pans on wire racks 15 min.
14. Meanwhile, beat cream cheese, sugar and vanilla in medium bowl until well blended.
15. Spoon into pastry bag fitted with round #3 tip.
16. Pipe about 1 Tbsp.
17. of the cream cheese mixture into each cupcake.
18. Spoon whipped topping into another pastry bag fitted with star #6 tip.
19. Pipe about 1/2 cup whipped topping onto top of each cupcake.
20. Sprinkle each with 1 Tbsp.
21. of the remaining OREO Pieces.
22. Keep refrigerated.

white cake mix, water, oreo piecessmall, cream cheese, powdered sugar, vanilla, topping

Taken from www.kraftrecipes.com/recipes/cream-filled-cupcakes-109962.aspx (may not work)