Hot Chocolate-Brownie Cupcakes

Ingredients

• 19 oz brownie mix (13x9-inch pan size)
• 30  chocolate chip cookie mix (2 inch)
• 4 oz philadelphia cream cheese softened ()
• 7 oz marshmallow crème jet-puffed
• 1 cup marshmallows jet-puffed miniature
• 1 tsp cocoa powder unsweetened
• 1 tsp vanilla 
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• oven
• blender
• toothpicks
• muffin tray

Directions

1. Heat oven to 350F.
2. Spray 24 muffin pan cups with cooking spray. Press 1 cookie onto bottom of each cup. (No problem if cookies crack.)
3. Prepare brownie batter as directed on package; spoon into cups.
4. Bake 15 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool in pans 10 min.
5. Remove from pans to wire racks; cool completely.
6. Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended.
7. Add COOL WHIP and cocoa powder; beat just until blended.
8. Spread onto cupcakes; top with marshmallows.
9. Cut each of the remaining cookies into 4 pieces. Insert 1 cookie piece into top of each cupcake just before serving.