Beat all ingredients, except the chocolate chips, for 2 minutes. Fold in chips.
Fill cupcake liners half full. Bake for about 16 minutes, or until toothpick inserted in center comes out clean.
Let cool completely. (I like to make mine a day or more ahead of time and put them in the freezer immediately after cooling. This method keeps them very moist.)
Filling and Frosting
Beat cream cheese and vanilla until smooth. Beat in powdered sugar. Fold in cool whip and crushed Oreos. Refrigerate for an hour before decorating cupcakes.
Fill cupcakes and pipe a mound on top.
Decorate with an extra half Oreo.
Keep refrigerated for best results.
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