Cookies & Cream Cupcakes

Cupcakes:

1 box White Cake Mix

1 stick of butter, melted

1 cup water

3 eggs

24 whole Oreos

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 are baking, make your filling.

Filling:

13 oz jar Marshmallow Creme

1 stick salted butter, softened

1/4 teaspoon vanilla

4 Tablespoons heavy cream

1 1/2 cups powdered sugar

In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth. Slowly add the powdered sugar and increase speed to medium high and beat for about a minute. Refrigerate filling until cupcakes are done baking and cooled.

Once cupcakes are cooled completely, remove filling from the refrigerator and fill the cupcakes. You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a bismarck tip and piping it in through the top of the cupcake.

Frosting:

4 sticks salted butter

1/4 cup heavy cream

2 teaspoons vanilla

8 cups powdered sugar

15 Oreos, crushed VERY FINELY

In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.

Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.

Store uneaten cupcakes in the refrigerator.

Recipe from Confessions Of a Cookbook Queen