These Cookies and Cream Cupcakes are loaded with shocks! From the treat in the base to the cream filling, they are super delectable!
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Ingredients
Cupcakes:
- 1 box Duncan Hines White Cake Mix
- 1 stick of butter, melted
- 1 cup water
- 3 eggs
- 24 whole Oreos
Filling:
- 1 stick salted butter, slightly softened
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 7 oz jar marshmallow creme
- 3 cups powdered sugar
Frosting:
- 4 sticks salted butter
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- 8 cups powdered sugar
- 15 Oreos, crushed VERY FINELY
Instructions
- Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.
- In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.
- While cupcakes cool, make your filling.
- Prepare filling: In the bowl of your mixer, beat butter, vanilla and whipping cream on medium low speed.
- Visit bit.ly/2GiQNPX for full instructions.
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