Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!