EASTER CHICK CUPCAKES

EASTER CHICK CUPCAKES

36 Spring Oreo or Oreo Double Stuff Chocolate Sandwich Cookies
1 (18.25 ounce) box yellow cake mix, batter prepared according to
package directions
1 (16 ounce) can prepared vanilla frosting
Decorator frosting or gel, assorted colors

Split cookies, leaving filling on 1 side of each cookie. Coarsely chop
plain split cookies; set aside. Cut 12 split cookies with filling into
quarters. (You will have 24 split cookies and 48 quartered split cookie
pieces, all with filling on one side.)
Fold chopped cookie pieces into prepared cake batter. Spoon batter into
24 paper-lined (2 1/2-inch) muffin-pan cups.
Bake cupcakes according to package directions or until wooden pick
inserted in center comes out clean. Remove from pans; cool completely
on wire racks.
Frost cupcakes with prepared frosting, a few at a time. Place a whole
split cookie, filling side up, on each frosted cupcake. Attach 1 cookie
quarter to front of whole cookie for head and another cookie quarter
onto whole cookie for wing, attaching with frosting as needed. Repeat
with remaining cupcakes and cookies.
Decorate chicks with colored decorator frosting or gel as desired. Let
dry. Makes 24 cupcakes.

Tip: Green-tinted coconut can be sprinkled on frosted cupcakes for
grass.