Oreo Cream Stuffed Cupcakes

• 1 box (18.25 Oz. Size) French Vanilla Cake Mix
• Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
• 3/4 cups Milk
• 3/4 cups Whipping Cream
• 1 box (4-serving Size) Oreo Instant Pudding
• _____
• FOR THE BUTTERCREAM:
• 1 cup Softened Butter, Unsalted
• 2-1/2 cups Icing Sugar
• 2 teaspoons Vanilla
• Coloring (optional)

1. Make the cupcakes as directed on the box. You'll typically need water, eggs, and oil, as directed in mix package. (I am still cringing that I didn't make them from scratch!) Let them cool completely.
2. With a serrated knife, cut a hole in the top of the cupcake and save the top. I remove the excess cake from the top and save those for samples. The lid fits on better when you do.
3. In a bowl, add the milk, cream and pudding. With an electric mixer, beat for about 2 minutes on high (start slow so you don't splash!) or until the pudding mixture is thick and smooth.
4. Spoon the filling into the holes you've dug by teaspoonfuls (you can always add more).
5. For the buttercream icing, beat the butter with an electric mixer until soft and fluffy. Add in the icing sugar a cup at a time. Next add in your vanilla and beat until smooth. I like a thicker consistency to pipe with so I do not add milk to my mixture as some do.
6. Add in your colouring and mix again if you are tinting. Place in a piping bag with the tip of your choice (I used a star tip) and let your creative juices flow!

mix, water, milk, whipping cream, butter, icing sugar, vanilla, coloring

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