Prepare cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
Beat pudding mix, milk and sugar in large bowl whisk 2 min., stir in Cool Whip. Spoon into pastry bag fitted with basket-weave tip.
Pipe pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes. Keep refrigerated.
Kraft Kitchen Tips!
Decorated cupcakes can be stored in refrigerator up to 8 hours before serving.
If You Don't Have a Piping Bag
Fill a resealable plastic food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3.5 g
Cholesterol 25 mg
Sodium 280 mg
Carbohydrate 28 g
Fibre 1 g
Sugars 17 g
Protein 3 g
24 servings, 1 cupcake (55 g) each
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.