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Oreo-Shamrock Cupcakes
Oreo-Shamrock Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Minty cupcakes inspired by the deliciousness of shamrock shakes.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Mint green gel food color
  • 2 1/2 cups from 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 teaspoon peppermint extract
  • 6 Oreo Thins chocolate mint crème sandwich cookies, cut into quarters (about 1 cup)
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • Prepare cake batter according to the box instructions, adding food color until you reach the desired shade of green. Bake cupcakes as directed, then cool in pans for 10 minutes before transferring to a cooling rack to cool completely for about 30 minutes.
  • Combine the frosting and peppermint extract in a medium bowl. Transfer about 1 cup of the mixture into a decorating bag fitted with a 1/8- to 1/4-inch tip. Insert the tip into the center of each cupcake halfway down, gently squeeze the bag while pulling upward to fill the cupcakes. Repeat for the remaining cupcakes.
  • Transfer the leftover frosting into the piping bag. Swirl a generous amount of frosting in a circular motion on top of each cupcake, making sure to leave a 1/4-inch border around the edge. Finish by adding Oreo pieces on top.

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