Oreo Cupcakes And Oreo Cream Cheese Icing

• FOR THE CUPCAKES:
• 1 box Duncan Hines Devil's Food Cake Mix (18 Ounce Box)
• 4 whole Eggs
• 1 cup Sour Cream
• 1/4 cups Water
• 1/4 cups Sugar
• 1/3 cups Oil
• 1 cup Crushed Oreos
• _____
• FOR THE ICING:
• 8 ounces, weight Cream Cheese (for Icing)
• 1/2 cups Butter (For Icing)
• 2 teaspoons Vanilla (For Icing)
• 1 cup Powdered Sugar (For Icing)
• 1/4 cups Heavy Whipping Cream, Whipped (for Icing)
• 1 cup FINELY Crushed Oreos (for Icing)

1. Preheat oven to 350.
2. Line 24-count muffin tins with paper liners.
3. In a large bowl, beat all of the cupcake ingredients (expect Oreos) until blended and smooth. Fold in crushed Oreos until incorporated.
4. Fill prepared cupcake tins 2/3 full with batter. Transfer to oven and bake for 25 minutes or until toothpick comes out clean and cake bounces back to touch. After baking, remove from pan and transfer to cooling rack.
5. After cooling, frost with Cream Cheese Icing:
6. In large bowl, beat cream cheese, butter and vanilla until smooth and creamy. Sift powdered sugar into cream cheese/butter mixture and beat until smooth.
7. In a small bowl, beat whipping cream until soft peaks form. Add whipped cream to cream cheese mixture and beat until incorporated and fluffy. Fold in crushed Oreos. And frost (or pipe) away!

mix, eggs, sour cream, ubc, ubc, oil, oreos, weight cream cheese, butter, vanilla, powdered sugar, ubc, oreos

Taken from tastykitchen.com/recipes/desserts/oreo-cupcakes-and-oreo-cream-cheese-icing/ (may not work)