Triple-Chocolate Cookies & Cream Filled Cupcakes

Preheat oven to 350ºF. Line 24 muffin cups with paper liners or coat pans with nonstick cooking spray. In medium bowl with electric mixer, beat cream cheese, 1 egg and sugar until light and fluffy. Stir in chocolate chips; set aside. In large bowl, combine cake mix, 1 cup water, oil and 3 eggs; beat with whisk or mixer on low speed for 30 seconds to moisten. Increase speed to medium; beat 2 minutes more. Fold in 1 1/2 cups chopped cookies. Fill muffin cups halfway with batter and top with a heaping tablespoon of cream-cheese mixture, dividing evenly among cupcakes. Spoon remaining batter over filling. Bake 28 to 33 minutes, or until a toothpick inserted in center of cupcake comes out clean. Remove from pan to cool on wire rack. In microwaveable bowl, heat chopped chocolate bars for 30 seconds; stir. Keep heating in 15-second intervals, stirring in between, until chocolate is melted and smooth. Frost cup-cakes with melted chocolate (or use chocolate frosting, as shown at left); top with remaining chopped cookies.