Ingredients
The following ingredients have 24 Servings
- 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)
Instruction
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to top. Repeat with remaining cupcakes.
- Spoon remaining frosting into same bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with Oreo pieces.
