Preparation

• Heat oven to 350°F.
• Chop 10 cookies coarsely.  Prepare cake batter in large bowl as directed on package; stir in chopped cookies.
• Spoon into 24 paper-lined muffin pan cups.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in whipped topping. Spoon into large resealable plastic bag. Use scissors to cut off 1 corner from bottom of bag. (Or, spoon pudding mixture into pastry bag fitted with large round decorating tip.)
• Remove cupcakes from paper liners   Cut cupcakes horizontally in half. Place bottom halves of cupcakes, cut sides up, on baking sheet. Pipe about 1 Tbsp. pudding mixture onto each cupcake half; cover with tops of cupcakes. 
• Chop remaining cookies.  Microwave frosting in small microwaveable bowl on HIGH 10 to 15 sec. or just until softened; stir. (Do not microwave frosting until melted.) Spoon frosting over cupcakes, letting frosting drip down sides of cupcakes. Top with chopped cookies.  Let stand until frosting is firm.