Chocolate Chip Cookie-Filled Cupcakes

• 1 pkg. (16.5 oz.) refrigerated chocolate chip cookie dough
• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1/2 cup BAKER'S Semi-Sweet Chocolate Morsels

1. Heat oven to 350 degrees F.
2. Shape cookie dough into 24 balls, using about 1 Tbsp.
3. dough for each.
4. Place on rimmed baking sheet.
5. Freeze 2 hours.
6. Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes, placing 1 frozen dough ball in each prepared muffin cup before adding batter.
7. Cool completely.
8. Beat cream cheese and marshmallow creme in bowl with mixer until blended.
9. Spoon into resealable plastic bag; seal bag.
10. Cut corner off one bottom corner of bag; use to pipe cream cheese mixture onto tops of cupcakes.
11. Sprinkle with chocolate morsels.

chocolate chip cookie, yellow cake, philadelphia cream cheese, jetpuffed marshmallow creme

Taken from www.kraftrecipes.com/recipes/chocolate-chip-cookie-filled-cupcakes-170611.aspx (may not work)