Oreo-Shamrock Cupcakes

 These adorable cupcakes deliver on minty flavor and the lucky charm of delicious shamrock shakes.



Ingredients

  • 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 Betty Crocker™ Whipped Fluffy White Frosting (from two 12-oz containers)
  • 1
    teaspoon peppermint extract
  • 6
    Oreo Thins chocolate mint crème sandwich cookies, cut into quarters (about 1 cup)

Steps

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

2 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.

3 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.

4 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.

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