Preparation

• Press 3 cookie pieces against inside edge of each of 24 paper-lined muffin pan cups. Press remaining cookie pieces onto bottoms of cups.
• Prepare cake batter as directed on package; spoon evenly into cookie cups, adding about 1-1/2 Tbsp. to each.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Melt chocolate as directed on package. Spread frosting onto tops of cupcakes. Spoon melted chocolate into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe chocolate onto cupcakes to resemble soccer balls.