But there has recently been a huge exception.
Do you blame me? Really, do you blame me for not being able to stay away from these cupcakes? I'm not going to disclose how many I actually ate... because I don't remember. But I'm telling you... these cupcakes had a hold on me. I will never make them again....
Ok.... I may. If I am feeling brave enough to feel vulnerable.
Here is what you need:
Cupcakes:
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box - however, I used 5 egg whites instead of 3 eggs
Seriously, there is little more beautiful than 5 rows of freshly baked devils food cake cupcakes...
Filling:
3/4 cup Betty Crocker® Whipped fluffy white frosting
1/2 cup marshmallow creme
Here's a tip. If you don't have the desire or money to get a cupcake decorator or anything like that, and you still want to fill your cupcakes, I think these things are sold at like WalMart or a Dollar Store... Not sure. The reason I used it is because I forgot to bring mine to my mom's. Anyway, fill it up with your filling, insert it into your cupcake and squeeze. Make sure you pull up as you squeeze so your cupcake doesn't explode...
Frosting and Garnish:
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
10 oreos, coarsely broken (about 1 cup)
Here's what you do:
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Stir together filling ingredients and fill yo' cupcakes.
4. Frost cupcakes with 1 container frosting. Garnish each with about 2 teaspoons broken cookies.
Guys... I'm telling you... these cupcakes are amazing. Don't believe me? Check these out:
Incredible.
Enjoy!
