Line cupcake pan with paper liners. Mix cake according to manufacturer’s instructions. Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely.
Mix together 1 lb. buttercreme and 1.5 oz. chocolate sandwich cookie crumbs. Place the mixture in a piping bag fitted with a large star tip. Pipe a swirl of prepared cookies ‘n creme buttercreme on top of the cupcakes and top with a chocolate sandwich cookie.
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