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Cupcakes:
1 box Duncan Hines White Cake Mix1 stick of butter, melted
1 cup water
3 eggs
24 whole Oreos
Preheat oven to 350 and line muffin tins with liners.
Place an Oreo in the bottom of each liner.
In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute.
Increase speed to high and beat for a minute more.
Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.
While cupcakes are baking, make your filling.
Filling:
13 oz jar Marshmallow Creme
1 stick salted butter, softened
1/4 teaspoon vanilla
4 Tablespoons heavy cream
1 1/2 cups powdered sugar
In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth.
Slowly add the powdered sugar and increase speed to medium high and beat for about a minute.
Refrigerate filling until cupcakes are done baking and cooled.
Once cupcakes are cooled completely, remove filling from the refrigerator and fill the cupcakes.
You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a Bismarck tip and piping it in through the top of the cupcake.
Frosting:
4 sticks salted butter
1/4 cup heavy cream
8 cups powdered sugar
15 Oreos, crushed VERY FINELY
In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined.
Slowly add powdered sugar.
Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes.
Fold in crushed Oreos.
Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.
Store uneaten cupcakes in the refrigerator
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