Oreo-Shamrock Cupcakes

 

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.