Preheat oven to 325 degrees. Place cupcake liners in each of the cups of a cupcake/muffin pan.

Add the eggs to the bowl of a stand mixer or a large mixing bowl. Beat the eggs lightly.

Add the cake mix, melted butter, and milk. Beat the batter on low for about 30 seconds until moistened, then on medium speed for about 2 minutes.

Using a 1 tablespoon cookie scoop, place three scoops (3 tablespoons) of batter in each cup.

Bake the cupcakes for 13-15 minutes or until a toothpick inserted comes out clean. Baking times may vary by oven, so watch your cupcakes carefully.

Allow them to cool for 2-3 minutes. Remove the cupcakes from the pan and place them on a cooling rack to completely cool.

Once the cupcakes have cooled, use a knife or a cupcake corer to remove the center of each cupcake.

Add the softened cream cheese to a mixing bowl. Beat the cream cheese until smooth. Slowly add the powdered sugar, a little at a time and beat until incorporated.

Crush the OREO cookies in a food processor or blender. Add the cookie crumbs to the cream cheese and mix.

Add the OREO cheesecake filling to a disposable piping bag or a large Ziploc bag and cut off the end. Pipe the filling into the holes in the center of the cupcakes.

Crush the OREO cookies in a food processor or blender.

Beat the softened butter in a stand mixer until light and fluffy.

Add the vanilla and crushed cookie crumbs. Mix together.

Add the powdered sugar, one cup at a time, mixing in between.

Add the milk one tablespoon at a time, until your desired consistency is reached. Beat the frosting for 1-2 minutes.

Add the OREO Buttercream to a piping bag with a Wilton 1M star tip.

Pipe the frosting on top of the cupcakes in a circular motion.

Sprinkle extra OREO crumbs on top or add mini-OREOs to make Mickey Mouse ears!