1 package (2 layer size) chocolate cake mix
1 package (8 ounces) cream cheese
1 egg
2 tablespoons sugar
48 mini Oreo Bite Size Chocolate Sandwich cookies
1 1/2 cups thawed Cool Whip
Preheat oven to 350 degrees. Prepare cake batter as directed on package; set aside. Beat cream cheese, egg and sugar until well blended.
Spoon cake batter into to 24 paper or foil lined 2 1/2 inch muffin cups, filling each cup about 1/2 full. Top each with about 1 1/2 teaspoons of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
Bake 19-22 minutes or until wooden pick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving. Store in tightly covered container in refrigerator up to 3 days.
Makes 24 servings.
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