Preparation

• Heat oven to 350°F.
• Place 1 regular-size cookie in each of 24 paper-lined muffin pan cups.  Chop remaining regular cookies.
• Prepare cake batter in large bowl as directed on package, substituting orange juice for 1/2 cup of the water.  Add chopped cookies, 1 tsp. orange extract, 1/2 tsp. yellow food coloring and 4 drops red food coloring; stir until blended.
• Spoon into prepared muffin cups.
• Bake as directed on package for cupcakes.  Cool cupcakes 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, cover baking sheet with parchment.  Melt chocolate as directed on package.  Dip pretzels, one at a time, into melted chocolate; shake pretzel gently to remove excess chocolate, then place pretzel on prepared baking sheet.  Top each pretzel with mini cookie.  Decorate cookies with orange icing to resemble basketballs as shown in photo.  Refrigerate 10 min. or until chocolate is firm.
• Remove cooled cupcakes from paper liners; place, cookie sides up, on serving plate.
• Mix white frosting with remaining orange extract and food colorings until blended; spread onto cupcakes.  Top with sprinkles, then pretzel-cookie garnishes just before serving.