Candy Cane Oreo Cupcakes

Candy Cane Oreo Cupcakes

Ingredients:

CHOCOLATE CUPCAKES:
  • 20 Oreos
  • 1 box Devil’s Food Cake Mix
  • 3 eggs
  • 1/2 cup oil or melted butter
  • 1 C. milk
  • 1/2 C. sour cream
OREO CANDY CANE FROSTING:
  • 4 candy canes
  • Oreos (leftover from above)
  • 3/4 C. butter, softened
  • 8 oz. cream cheese
  • 3-4 C. powdered sugar
  • milk, if needed

Directions:

  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Twist Oreos to break apart and put the side with the most cream, cream-side up into each cupcake liner. (You’ll put the batter on top of the Oreo later.)
  3. Sift cake mix to remove any lumps and add eggs, oil, milk and sour cream. Stir until smooth and fill cupcake liners 3/4 full over the Oreo halves.
  4. Bake for 15-20 minutes or until an inserted knife comes out clean.
  5. Let cool.
  6. FROSTING: Finely crush candy canes (I used a blender) and finely crush the other half of the Oreos from the cake (the ones that didn’t have as much cream on them). I used a sifter to shake the crushed candy canes and oreos so I only used the finest pieces. If you aren’t going to use a piping bag, you don’t need to do this.
  7. Beat butter and cream cheese until smooth. Add powder sugar one cup at time until you get your desired consistency, add a little milk if it gets too thick. Fold in your finely crushed candy canes and Oreos.
  8. Frost cooled cupcakes and top with extra Oreos and larger crushed candy canes!

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