Chocolate Chip Cookie Cupcakes

1 pouch Betty Crocker™ chocolate chip cookie mix

1/2 cup butter, softened 4 eggs

1 box Betty Crocker™ Supermoist™ yellow cake mix 1/4 cup oil

1 container Betty Crocker™ Rich & Creamy frosting, any flavor

● Preheat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 egg. Refrigerate. Make cake mix batter as directed on box, using remaining 3 eggs, oil and 1 1/3 cups water. Remove cookie dough from refrigerator. Press 1 Tbs. cookie dough in bottom of each muffin cup. Top each with 2 Tbs. cake batter. Drop a couple extra tablespoons of cookie dough on ungreased small baking sheet for topping. Bake cupcakes 18-20 minutes or until toothpick inserted in center comes out clean. Bake cookies with cupcakes during last 10 minutes of baking time. Remove cupcakes from muffin cups and cookies from baking sheet to cooling racks. Cool completely, about 45 minutes. Frost cupcakes with frosting. Top each with crumbled baked cookies. Makes 24 cupcakes.