Cookie n' Cream Cupcake

Ingredients:

Ø  1 box white cake mix

Ø  1 box cheesecake instant pudding

Ø  1 cup hot water

Ø  ¾ cup oil

Ø  4 egg whites

Ø  6 chocolate sandwich cookies, crumbs

Ø  24 chocolate sandwich cookies halves, with cream filling attached

Cream Cheese Frosting:

Ø  2 (8oz) packages cream cheese, softened

Ø  1/2 cup butter, softened (1 stick)

Ø  2 cups powder sugar

Ø  1 tsp. vanilla extract

Ø  1 tsp. lemon juice

For garnish: chocolate sandwich cookie crumbs and 24 chocolate sandwich cookie halves.

Directions:

·         Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners. Place a chocolate sandwich cookie halves in the bottom of each liner, cream side up.

·         In a large bowl, mix the cake mix, pudding, water, oil and egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookie crumbs. divide the batter between the prepared cupcake liners.

·         Bake 16-21 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.

·         To make foresting in a small bowl, mix cream cheese, butter and powder sugar with an electric mixer until smooth. Then, add vanilla extract and lemon juice. Blend thoroughly until creamy. Frost the cake, and garnish with the remaining cookie crumbs and halves.

Servings: 24