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1
Preheat oven to 350F.
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2
Split 11 of the cookies in half, leaving filling on 1 side of each cookie.
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3
Reserve split cookies with filling for brim of hat.
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4
Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.
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5
Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened.
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6
Beat on medium speed 2 min.
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7
Stir in chopped cookies.
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8
Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup of the batter into greased and floured 10-oz.
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9
glass custard cup.
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10
Spoon remaining batter into 8 paper-lined medium muffin cups.
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11
Bake 15 to 20 min.
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12
or until toothpick inserted in centers of cake in custard cup and cupcakes comes out clean.
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13
Remove to wire racks to cool.
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14
Continue baking cake in cake pan 10 to 15 min.
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15
or until toothpick inserted in center comes out clean.
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16
Let cakes stand in custard cup and cake pan 10 min.
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17
Remove to wire racks to cool completely.
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18
Place 9-inch cake layer on serving plate; spread top with some of the frosting.
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19
Place cake round from custard cup, top side down and slightly off-center, on top of 9-inch cake layer.
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20
Reserve 1/3 cup of the frosting for spreading onto tops of cupcakes; frost side and top of bonnet with the remaining frosting.
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21
Sprinkle with coconut; press coconut gently into frosting to secure.
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22
Halve reserved split cookies; place, filling side up and rounded edge out, around brim of hat.
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23
Decorate cupcakes with reserved frosting and candies.
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24
Cut cake into 12 pieces to serve.
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25
Serve with cupcakes.
