Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Chop 4 oz. chocolate. Stir into batter along with 1/2 cup chopped cookies. Spoon into 30 paper-lined muffin cups.
Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
Combine COOL WHIP and remaining chopped cookies; frost cupcakes. Melt remaining chocolate as directed on package; drizzle over cupcakes.
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
These cupcakes have built-in portion control to help you keep tabs on portions.
Store frosted cupcakes in refrigerator.
Top each cupcake with a Mini OREO Bite Size Cookie just before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0.5g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.