Chocolate Cookies 'n Cream Cupcakes

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 5 oz. BAKER'S Semi-Sweet Chocolate, divided
• 15 OREO Cookies, chopped, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 350F.
2. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended.
3. Chop 4 oz.
4. chocolate.
5. Stir into batter along with 1/2 cup chopped cookies.
6. Spoon into 30 paper-lined muffin cups.
7. Bake 20 to 23 min.
8. or until toothpick inserted in centers comes out clean.
9. Cool in pans 10 min.
10. ; remove to wire racks.
11. Cool completely.
12. Combine COOL WHIP and remaining chopped cookies; frost cupcakes.
13. Melt remaining chocolate as directed on package; drizzle over cupcakes.

chocolate cake mix, eggs, s, oil, water, chocolate, oreo cookies

Taken from www.kraftrecipes.com/recipes/chocolate-cookies-n-cream-cupcakes-147481.aspx (may not work)