Reindeer Cupcakes -

Prep Time: 45 min
Total Time: 1 hr 5 min
Serves: Makes 24 cupcakes
Ingredients

38 Holiday OREO Chocolate Sandwich Cookies, divided
1 pkg. (2-layer size)white cake mix with pudding in the mix
1-1/4 cups water
1/4 cup vegetable oil
3 egg whites
48 miniature pretzel twists
4 squares BAKER'S Premium White Baking Chocolate, melted
red cinnamon candies, White chocolate chips, Miniature semi-sweet chocolate
chips
1 can (16 oz.) ready-to-spread chocolate frosting

Preparation
HEAT oven to 350°F.
COARSELY chop 14 cookies. Beat cake mix, water, oil and egg whites in large
bowl with electric mixer on low speed until moistened. Beat 2 minutes on
high speed. Stir in chopped cookies. Spoon batter into 24 paper-lined medium
muffin cups.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean.
Remove from pans. Cool on wire racks.
CUT portion off each remaining cookie to form "V"-shaped reindeer face. For
antlers, attach two pretzel twists to cookies using some melted chocolate.
Decorate face using red hot candies and chocolate chips. Refrigerate until
set. Frost cupcakes with chocolate frosting. Stand reindeer faces on edge on
each cupcake.