Oreo Surprise Cupcakes

from kraft foods, brought to you by Marian Adamson

1 pkg (2-layer size) chocolate cake mix
water, oil, and eggs as called for on the cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 Tbsp sugar
48 mini Oreos or a package of normal/double stuffed oreos
1-1/2 cups thawed Cool Whip

Heat oven to 350 degrees F.
Prepare cake batter as directed on package.
Mix cream cheese, egg, and sugar until smooth.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp cream cheese mixture and 1 cookie; cover with remaining cake batter
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min; remove from pans to wire racks. Cook completely.
Frost with Cool Whip. Top with remaining cookies - crushed if you like. Frosted cupcakes can be store in refrigerator up to 3 days.

Notes - the original recipe called for mini oreos. I couldn't find them so I used normal double-stuff oreos because I figured you can't go wrong with double stuffed! However, the batter did overflow the cups a little.
Also, the recipe suggests putting the cream cheese mixture in a bag and cutting the corner off for squeezing the mixture into the cupcakes. Too bad I didn't notice that tip until after I made them!

Enjoy!