Step 1

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

Step 2

In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.

Step 3

Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.

Step 4

In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.

Step 5

In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.

Step 6

Stir all but 1 1/2 cups crushed cookies into pudding mixture.

Step 7

Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.