OREO-SHAMROCK CUPCAKES

Oreo-Shamrock Cupcakes image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 6

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:

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.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 20 g, TransFat 0 g