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Oreo™ Cookies and Cream Cupcakes
Oreo™ Cookies and Cream Cupcakes
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Prep Time:
35 minutes
Total Time:
1 hour 40 minutes
Decadent Devil’s Food Cake with fluffy white frosting and Oreo™ cookie topping inspired by classic ice cream flavors.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3/4 cup from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1/2 cup marshmallow creme
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 10 Oreo chocolate creme sandwich cookies, coarsely broken (about 1 cup)
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups. Prepare the cake mix as instructed on the box for 24 cupcakes. Allow the cupcakes to cool in the pans for 10 minutes before transferring them to cooling racks. Cool completely for about 30 minutes.
  • Use the round handle of a wooden spoon to gently create a deep, 3/4-inch-wide indentation in the center of the top of each cupcake, being careful not to reach the bottom (wiggle the end of the spoon in the cupcake to enlarge the opening).
  • Combine all filling ingredients in a medium bowl. Transfer the mixture into a small resealable plastic bag. Cut a 3/8-inch tip from one bottom corner of the bag. Insert the tip of the bag into each cupcake opening and gently squeeze the bag to fill the cupcakes.
  • Top each cupcake with a generous sprinkle of roughly crushed cookies before lightly covering them for storage.

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