Candy Cane Oreo Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 box Devil's food cake mix
  • 3 cup Powdered sugar

• Snacks

  • 21 Oreo

• Dairy

  • 3/4 cup Butter
  • 8 oz Cream cheese
  • 1 cup Milk
  • 1 Milk
  • 1/2 cup Oil or melted butter
  • 1/2 cup Sour cream

• Desserts

  • 4 Candy canes

Found on yourcupofcake.com

Ingredients

• CHOCOLATE CUPCAKES:
• 20 Oreos
• 1 box Devils 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. (Youll 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 didnt 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 arent going to use a piping bag, you dont 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!