In the mixing bowl of a stand mixer, add the cake mix, eggs, oil, half-and-half, and Maple syrup.  Blend with the whisk attachment until the cake batter is smooth and creamy.

Remove the mixing bowl from the stand, and add the crushed cookies.  Scrape the sides of the mixing bowl with a spatula, and stir batter and crushed cookies until blended.

Place cupcake liner in a muffin tin, and place a whole Oreo Maple Creme Cookie in the bottom of the liner.  Fill the liners 2/3 full with the batter, and bake at 350°F for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cupcakes from the oven, and place on a wire rack to completely cool.

In the mixing bowl of a stand mixer, blend the Crisco and softened butter until smooth and creamy.  Add the vanilla, and blend.

Add the powdered sugar a little at a time, alternating with the cream until the frosting is smooth, thick, and creamy.  Add the cinnamon, and blend. Place the mixing bowl in the refrigerator until time to frost the cupcakes.

When the cupcakes are cooled, place the frosting in a pastry bag, and with the star tip, pipe the frosting onto the cupcakes starting at the base, and swirling around up to a point in the center.

Place a whole Oreo Maple Creme Cookie on top of the frosting, serve, and enjoy!

Makes 18 to 24 cupcakes.