Inside-Out Oreo Cupcakes

Cook 24 cupcakes, using baking liners, according to cake box directions. Cool completely on a rack.

Once cupcakes are completely cooled, make topping. In a large bowl, beat cream cheese and sugar with a mixer on medium speed, until well blended. Place 12 Oreo cookies in a large Ziplock bag and crush into pea-size chunks. *If chunks are too big they will clog the pastry bag. Gently stir the 2 cups of whipped topping and crushed cookies into the cream cheese mixture; set aside.

Remove baking liners from each of the cupcakes. Insert the icing bag (listed in the filling section of the ingredients list – or see below tip*) into the top-center of the cupcake. Gently squeeze to allow icing to fill the inside of the cupcake. You may want to test one before you continue.

Fill a large-sized pastry bag with the whipped cream/cookie mixture. Use a tip with a large enough opening to fit your cookie crumbs mixture through. Pipe mixture in a small mound on top of cupcakes. Finely crush the remaining 2 cookies and sprinkle them on top of each cupcake. Refrigerate until ready to serve.

* Tip: You can use any kind of chocolate frosting for the center filling by placing the frosting in a pastry bag and using a large piping tip.